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Strawberry Sauce—Cold

Name: Strawberry Sauce—Cold
Yield: 2 servings
Ingredients: one cupful of sugar; one-third of a cupful of butter; the beaten whites of two eggs; one cupful of ripe crushed strawberries

From The national course in home economics, 1917

Serves 2

Gives flavor of strawberry shortcake.

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 205. The excerpt below is the record exactly as published.

STRAWBERRY SAUCE— COLD. Cream one cupful of sugar and one-third of a cupful of butter, add the beaten whites of two eggs and one cupful of ripe crushed strawber- ries

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