Syracuse Sauce
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 73. The excerpt below is the record exactly as published.
SYRACUSE SAUOBL One cup of butter and two of sugar rubbed together to a light cream; yolks of two well-beaten eggs stirred in, then one eup hot (not boiling) wine
Cook this with the app: pantry check, scaling, and the assistant.