Golden Sauce
From The home science cook book, 1902
Serve immediately and stir before pouring.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 84. The excerpt below is the record exactly as published.
Golden Sauce. Rub one-half cup of butter till soft, add one-half cup of light brown sugar, and beat until very light and creamy. Beat the yolks of two eggs, and when ready to serve put the bowl or pan containing the sugar over boiling water and stir until it is liquid, then add the eggs, one-eighth teaspoon of mace, and one-half cup of fruit juice
Cook this with the app: pantry check, scaling, and the assistant.