vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sherry Sauce
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 61. The excerpt below is the record exactly as published.
SHERRY SAUCE. Butter, 14 cup. Egg whites, 2. Powdered sugar, 1 cup. P>oiling water, i/> cup. Sherry, i/2 cup. Cream butler and mix in sugar, add 1 unbeaten egg white and beat all well. Add second egg white and beat till very light, Add sherry and boiling water, stand bowl in a saiieepaii of boiling water on stove and beat till foamy. 136 DESSERTS. CHOCOLATE SAUCE. Egg, 1. Whipped cream, i/2 cup. Powdered sugar, i/2 cup. Chocolate, 1 square. Add sugar to well beaten egg yolk, then chocolate melted over hot water. Beat egg white till stiff and add with whipped cream. CHERRY SAUCE. Flour, 2 tablespoons. Egg, 1. Sugar, 1/2 cup. Cherry juice, i/2 cup. Boiling water, 1 cup.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.