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Liquid Sauce
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 113. The excerpt below is the record exactly as published.
Liquid Sauce. — Mix together a tablespoonful of flour 246 The Art of Cookery, and a cup of granulated sugar, add a cup of boiling water, and simmer five minutes. Add a teaspoonful of lemon juice, half a teaspoonful of grated lemon peel, a fourth of a teaspoonful of grated nutmeg, and ten drops of extract of ginger mixed together, and lastly whip into the mixture half a cup of butter
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