German Sauce
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One cupful of sugar
- a cupful of water
- one tablespoonful of butter
- a teaspoonful of any extract you like
- one cupful of powdered sugar
- one pint of cream
- three eggs
Method
- One cupful of sugar, half a cupful of water, three eggs, one tablespoonful of butter, three of brandy, or a teaspoonful of any extract you like.
- Put the sugar and water in a sauce-pan and boil for fifteen minutes.
- Beat the yolks of the eggs, and stir them into the boiling syrup.
- Put the basin in another of hot water and beat the mixture with the whisk until it begins to thicken;
- then add the butter, the whites of the eggs, beaten to a stiff froth, and the brandy.
- Stir one minute longer, and serve.
- German Sauce, No.
- 2.
- The yolks of five and whites of three eggs, one cupful of powdered sugar, one pint of cream, and any flavor you choose.
- Beat together the yolks of the eggs and the sugar, and add the cream.
- Put this mixture in the double boiler (having first beaten the whites to a stiff froth), and stir until it begins to thicken;
- then add the whites and seasoning.
- Beat thoroughly, and serve.