Vanilla Sauce
From The Pattern cook-book, 1890
Serves 1
The other yolk is not required in the sauce.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 192. The excerpt below is the record exactly as published.
VANILLA SAUCE. Two eggs (whites and one yolk). One-half cupful of granulated sugar. Three table-spoonfuls of milk. One tea-spoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.