Foamy Sauce I
From Cook book (Relief Society, Houston, 1963), 1963
For steamed puddings.
Presented as published in 1963. 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 Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 12. The excerpt below is the record exactly as published.
FOAMY SAUCE I Virginia Nicholson 1/2 cup butter 1 tsp. vanilla 1 cup powdered sugar 1 egg or 2 egg yolks (beaten)
Cook this with the app: pantry check, scaling, and the assistant.