Foaming Sauce
From The national course in home economics, 1917
Serves 1
Recipe by P. B. M.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 205. The excerpt below is the record exactly as published.
FOAMING SAUCE. Beat the whites of three eggs to a stiff froth, melt a teacupful of sugar in a little water and let it boil. Stir in a small glass of wine
Cook this with the app: pantry check, scaling, and the assistant.