Foaming Sauce
From The universal cookery book, 1887
Recipe from Public Ledger.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 69. The excerpt below is the record exactly as published.
Foaming Sauce May be made, all but adding the hot water, a long time before using. Cream half a cupful of butter, add to it one cupful of powdered sugar, then the un- beaten white of one egg, and any flavoring you choose. When the time conies for serving, add slowly an eighth of a cupful of boiling water
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