Foamy Sauce
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 92. The excerpt below is the record exactly as published.
FOAMY SAUCE Whites of 2 eggs 1 cup scalded milk 1 cup sugai Juice of 1 lemon Beat the whites of the eggs until foamy but not stiff; add the sugar, then the hot milk and lemon juice. Serve hot. RASPBERRY SAUCE 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.