Yakilla Sauce

Name: Yakilla Sauce
Ingredients: Quarter of a cup of butter; a cup of water; one of sugar; two eggs well beaten; one teaspoonful of vanilla powder or extract

From Catherine Owen's new cook book .., 1885

Using a bowl in boiling water reduces the risk of curdling the eggs.

Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 116. The excerpt below is the record exactly as published.

YAKILLA SAUCE. Quarter of a cup of butter, a cup of water, and one of sugar, boil together; remove from the fire, have 232 Practical Recipes, two eggs well beaten, pour the hot mixture to them and then stir together oyer the fire till thick; if you do this in a bowl set in boiling water, there is less danger of curdling the eggs. Add one teaspoonf ul of vanilla pow- der or extrac

Cook this with the app: pantry check, scaling, and the assistant.