French Sauce
From Six little cooks, 1910
Excellent for apple dumplings.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 57. The excerpt below is the record exactly as published.
half a pound butter to a cream, stir in half a pound brown sugar, add the beaten yolk of an egg and one gill of wine
Cook this with the app: pantry check, scaling, and the assistant.