Frothy Sauce
From Crescent cook book, 1920
Presented as published in 1920. 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 Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 6. The excerpt below is the record exactly as published.
FROTHY SAUCE 14 cup Butter 1 cup Sugar 14% cup boiling Water 1 teaspoon Vanilla White of Egg beaten dry
Cook this with the app: pantry check, scaling, and the assistant.