German Foam Sauce
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 59. The excerpt below is the record exactly as published.
German Foam Sauce. — J pint sherry or white wine, 2 eggs (yolks only), 1 tablespoon of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.