Foamy Sauce for Steamed Puddings
From The national course in home economics, 1917
Serves 1
Mrs. Tillie Bassett.
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 206. The excerpt below is the record exactly as published.
FOAriY SAUCE FOR STEAMED PUDDINGS. Beat one egg light, add a scant cupful of granulated sugar, then add three tablespoonfuls of boiling milk; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.