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German Sauce

A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.

A historical recipe

Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.

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 Substitutes for Flesh Foods, by Edwin Giles Fulton. Digitised by Project Gutenberg, eBook #43879 (https://www.gutenberg.org/ebooks/43879). 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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Method

  1. Egg yolks, 12.
  2. Fruit juice, bright colored, 1 cup.
  3. Sugar, ½ cup.
  4. Juice of ½ lemon.
  5. Beat the yolks of the eggs about two minutes;
  6. put the sugar into a saucepan with the fruit juice (preferably cherry or strawberry);
  7. stir it over the fire till hot, then remove it to the side, as it must not be permitted to boil.
  8. Stir in the beaten yolks and add the lemon juice.
  9. Whisk the sauce at the side of the fire until well frothed and thickened.