Orange Sauce
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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 A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 35. The excerpt below is the record exactly as published.
Orange Sauce 3 egg-whites. % cup powdered sugar. Juice of 2 oranges. Grated rind. Beat the egg-whites very stiff, add the sugar, then the grated orange-peel, then the juice ; beat up lightly and serve at once. 132 A LITTLE COOK BOOK Delicious Maple Sauce 2 egg-yolks. Y^ cup maple syrup. 1/2 cup whipped cream. Beat the yolks very light, putting in a pinch of salt ; put in the syrup and cook till the spoon coats over when you dip it in ; then cool and beat in the whipped cream, and serve very cold. Hard Sauce Beat together a half -cup of powdered sugar and a half-cup of butter with a fork till both are light and creamy. Flavor with a teaspoonful of vanilla and put on the ice to harden. Foamy Sauce % cup butter. 1/2 CUP boiling water. 1 cup powdered sugar
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