Orange Sauce
From The Warrenton cook book, 1951
—Mrs. W. R. BASKERVILL
Presented as published in 1951. 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 Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 11. The excerpt below is the record exactly as published.
ORANGE SAUCE mec oa pulp of orange 1 c. white sugar Butter size of an egg 1 c. orange juice and Cream butter, sugar, and eggs; add orange juice. Cook until it thickens, stirring constantly. == MRS woe DAN ZET Orange Sauce 1 egg beaten
Cook this with the app: pantry check, scaling, and the assistant.