Italian Sauce
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 92. The excerpt below is the record exactly as published.
Italian Sauce 2 tablespoons butter 3 egg yolks 1 cup powdered sugar juice and rind of 1 lemon 2 teaspoons cornstarch ^ cup boiling water ^ cup candied cherries ^ cup angelica cut in pieces Cr
Cook this with the app: pantry check, scaling, and the assistant.