vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Foamy Sauce No. 2
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 112. The excerpt below is the record exactly as published.
Foamy Sauce No. 2. — Mix together a tablespoonful of flour and a cup of granulated sugar, add a cup of boiling water, and simmer five minutes. Heat a pint bowl and a Dover beater. Break a fresh ^^% into the bowl, beat very light, and pour the liquid sauce over the beaten q.^% — ^beating while adding the sauce, then add half a cup of butter
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