Raspberry Sauce
From Left-overs made palatable, 1902
Presented as published in 1902. 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 Left-overs made palatable (1902) by Isabel Gordon Curtis, page 10. The excerpt below is the record exactly as published.
RASPBERRY SAUCE 2 cups stale bread crumbs 2 cups milk 3 eggs Salt Soak the crumbs for half an hour in the milk. Beat the yolks of the eggs till thick and lemon-colored and add to the soaked crumbs with a pinch of salt. Cut in the whites of the eggs beaten to a stiff froth and bake, setting in a pan of hot water in a moderate Made Palatable 25 oven for forty minutes. Put no sugar in this pudding; the sauce supplies all the necessary sweetness. RASPBERRY SAUCE 3 tablespoons powdered sugar 1 \ tablespoons butter 1 cup red raspberries Juice 1 lemon
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