vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Sauce No. 2
From The national course in home economics, 1917
Serves 1
Recipe by B. Dolliver.
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 204. The excerpt below is the record exactly as published.
VANILLA SAUCE— No. 2. To one-half cupful of butter add one cupful of powdered sugar, one teaspoonful of vanilla. Cream the butter, add the sugar; just before serv- ing add one-quarter of a cupful of boiling water. Stir well and then add one ^ggy the white only of which has been whipped
Cook this with the app: pantry check, scaling, and the assistant.