Ice Cream Sauce

Ingredients

• 1 egg
• few grains salt
• 3 tablespoons sugar
• 14 cup heavy cream
• 1 teaspoon vanilla extract

Method

1. 1

   Beat egg white with salt until stiff; add sugar gradually and continue beating.

2. 2

   Add egg yolk, beating in well.

3. 3

   Beat cream until stiff; add egg mixture.

4. 4

   Add vanilla extract.

5. 5

   Mocha, maple, or almond flavoring may be used if desired.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 34. The excerpt below is the record exactly as published.

Ice Cream Sauce (page 32). Makes 1 large or 12 small puddings. Use Level Measurements in all Royal Recipes $2 Royal Baking Powder Leaves No Bitter Taste Orange Marmalade Puddings 11% cups flour 2 tablespoons sugar 3 teaspoons Royal Baking Powder ¥g teaspoon salt 6 tablespoons water 1 egg 14 cup melted shortening 4 cup orange marmalade Sift together dry ingredients; add water, well beaten egg and melted but- ter. Mix well; fold in orange marmalade. Put one teaspoon orange marmalade in bottom of small well-greased moulds. Half fill with mixture; cover tightly and steam for 30 minutes. Makes 10. Steamed Fig Pudding 14 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract 2 cups flour 4 teaspoons Royal Baking Powder 4 teaspoon salt 1 cup milk 14% cups chopped figs Cream shortening; add sugar slowly, beating in well. Add egg and vanilla ex- tract; mix well. Add sifted dry ingredi- ents alternately with miik. Add figs. Pour into greased pudding mould; cover tightly and steam for 2 hours. Serve with any pudding sauce desired. Christmas Fruit Pudding 21% cups flour 14 teaspoon soda 38 teaspoons Royal Baking Powder teaspoon salt teaspoon nutmeg teaspoon cinnamon cup beef suet, finely chopped, or cup butter, melted 1 cup molasses 1 cup seeded raisins, floured 1 cup milk 14% cup currants, floured ¥4 cup citron, siiced NR Xoo Net et Ne bo BON HBA BON DON Sift dry ingredients twice. Add the other ingredients in the order given. Pour into buttered moulds; steam 2 hours. Serve with Hard Sauce or other pudding sauce. Makes 4 small puddings. Pudding Sauces Hard Sauce 14 cup butter 1 cup powdered or confectioner’s sugar 4 teaspoon flavoring extract Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat -again. Grate nutmeg or orange peel on top. Ice Cream Sauce 1 egg few grains salt 3 tablespoons sugar 14 cup heavy cream

Cook this with the app: pantry check, scaling, and the assistant.