Toledo Foaming Sauce
From The Edwardsville cook book, 1906
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 The Edwardsville cook book (1906), page 33. The excerpt below is the record exactly as published.
TOLEDO FOAMING SAUCE. Mrs. R. J. Dinnin 1 cup powdered sugar. V2 cup butter. 1 pt. boiling water. g, Omaha, Neb. 2 level tablespoons cornstarch, 1 lemon (juice and rind.) 1 white of egg, beaten
Cook this with the app: pantry check, scaling, and the assistant.