Whipped Cream Sauce
From Buckeye cookery, 1892
Serves 4
Can also be served with molded blanc-mange or fruit puddings.
Presented as published in 1892. 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 Buckeye cookery (1892), page 135. The excerpt below is the record exactly as published.
a pint of thick sweet cream, add the beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.