Orange Sauce
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 28. The excerpt below is the record exactly as published.
Orange sauce . . — _ — — 2 — — *c. — Chocolaie sauce . I c. — — lie. I itsp. — 2 01. Fudge sauce . . IC. 1 tb. i=- — — itsp. — — loz. General Directions. Use boiling water where water is required, and flavor with vanilla extract unless otherwise specified. Lemoa sauce. Additional ingredient : juice of ^ lemon
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