Foamy Sauce
From Food and health, 1916
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 38. The excerpt below is the record exactly as published.
foamy sauce, or cold with cream and sugar. Instead of crumbs the bread may be used in slices, buttered. Remarks, Remember the other food materials that were used in meat scallop, and try cooked rice or hominy or oatmeal in place of the bread. One family calls the fruit scallop Brown Elizabeth when it is made with peaches or apricots ; and Black Betty, with blackberries. Perhaps you can name some other members of this group. Stewed dates, or figs, or prunes are delicious with rice in a fruit scallop served cold. They are especially good with milk for little children who are beginning to be given sweets. They need no sugar added. ii6 FOOD AND HEALTH Foamy sauce. What and how much. Butter 2 tablespoonfuls Powdered sugar i cup Egg I Vanilla i teaspoonful
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Cook this with the app: pantry check, scaling, and the assistant.