Paris Sauce, for Sweet Puddings
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1084. The excerpt below is the record exactly as published.
Paris Sauce, for Sweet Puddings. — Put a glassful of sherry into an enamelled saucepan, with a largo table-spoonful of powdered sugar and the well-beaten yolks of two eggs. Stir the mixtm-e until it begins to thicken, then add very gradually three table- spoonfuls of thick cre
Cook this with the app: pantry check, scaling, and the assistant.