Our Cooking School Sauce

Name: Our Cooking School Sauce
Ingredients: half a pound of butter; one cupful of powdered sugar; the yolks of three eggs; a gill of boiling water; eight tablespoonfuls of orange juice

From My best 250 recipes, 1907

Use for plum or rich boiled pudding.

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 My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 14. The excerpt below is the record exactly as published.

OUR COOKING SCHOOL SAUCE Wash and beat to a cream half a pound of butter; add gradually one cupful of powdered sugar, and, one at a time, the yolks of three eggs. When very light add a gill of boiling water and stir over hot water until the mixture thickens; then take from the fire and add eight tablespoon- fuls of orange juic

Cook this with the app: pantry check, scaling, and the assistant.