Yellow Sauce
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 80. The excerpt below is the record exactly as published.
Yellow Sauce , Two eggs, one cup powdered sugar, three tablespoons wine
Cook this with the app: pantry check, scaling, and the assistant.