Sauce for Pudding
From How we cook in Tennessee .., 1906
Serves 1
From Boston Cooking School.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 122. The excerpt below is the record exactly as published.
Sauce for Pudding. — Cream one-half a cup of butter ; gradu- ally beat in one cup of sugar and then the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.