Sailor Duff

Ingredients

• 1 egg beaten
• Pinch of salt
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 1/2 cup molasses
• 1/2 pt. whipping cream
• 1/2 cup powdered sugar

Method

1. 1

   Mix all together and flavor with vanilla.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 58. The excerpt below is the record exactly as published.

Sailor Duff 1 egg beaten Pinch of salt 2 tablespoons sugar 2 tablespoons melted butter Yi cup molasses Sauce for Sailor Duff Yi pt. whipping cream Yz cup powdered sugar Mix all together and flavor with vanilla. — Mrs. Lester oiks beaten Hi —138- Thursda \ Club Delicacies Puddings — Desserts Maple Frango Serve 8. 1 ; .. cups maple syrup 5 egg yolks 1 pt. whipping cream Ice rock sail Method: 1. Heat maple syrup to boiling point. 2. Pour slowly over beaten egg yolks. .>. Cook 5 minutes, and cool. 4. Beat cream until stiff 5. Combine cream and sryup mixture. 6. Pour into tightly covered mold and pack tor 8 hours. 7. Use 2 parts ice to 1 part rock salt. 8. Mixture should freeze in long, icy crystals — so large proportion of salt is used. — Mrs. Geo. H. Prudden. Mae Murray's Favorite Dessert Rub 1 qt. can of apricots through sieve. (Save 1 c. juice before putting through sijpve). Also rub through sieve 2 large bananas. Add 1J-2 c. orange marmalade with very little peel in it. Stir well. Melt 1 envelope of gelatin in cold wat- er. Add boiling apricot juxe. Dissolve well. Add to apri- cot mixture. Add little sugar to bottle of cream which has been whipped. Beat well into mixture, put into coffee cans and pack in salt and ice, or put in freezer and let stand 2l/2 hours. Serve plain or with nuts and whipped cream on top. — Mrs. Geo. Sears. Floating Island 1 pint milk ]4 cup sugar 2 eggs Vanilla 1 heaping tsp. cornstarch \d(\ beaten eggs to milk, also cornstarch and sugar. Cook in double boiler until fairly thick. Cool, then add vanilla and a little cream. Beat with egg beater and serve with whip cream. Serves four. — Mrs. Lloyd Baldridge. —130— Puddings — Desserts Thursday Club Delicacies Prune Souffle 12 large prunes 5 egg whites ?4 cup powdered sugar 1 tsp. vanilla Stew prunes until tender — then chop very fine. Beat to a stiff froth the whites of eggs, adding gradually the powder- ed sugar and flavoring. Add the prunes to this mixture. Bake in a slow oven twenty minutes. Serve cold with whip- ped cream. — Mrs. Frank Faust. Farorite Pudding Sauces One Egg Sauce Yolk 1 egg y2 cup butter 1 cup sugar 2 tbsp. cornstarch Pour this over 1 pint of boiling water. Cook until thick ; then add 1 tbsp. vinegar, 1 dessert spoon vanilla. Pour over the well beaten white of one egg. — Mrs. Donald McLeisk. Yellow Sauce Beat yolks of 2 eggs until thick ; add gradually )/> cup powdered sugar.

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