Foamy Sauce
From Fifty-two Sunday dinners, 1913
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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 63. The excerpt below is the record exactly as published.
FOAMY SAUCE }/2 cup butter. 2 tablespoons sherry wine. 1 cup powdered sugar. Whites 2 eggs^ Yolk 1 egg. Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.