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German Sauce

A historical recipe from High-class cookery made easy, by Hart, J., Mrs..

A historical recipe

High-class cookery made easy, by Hart, J., Mrs.. Project Gutenberg eBook #69334.

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 High-class cookery made easy, by Hart, J., Mrs.. Digitised by Project Gutenberg, eBook #69334 (https://www.gutenberg.org/ebooks/69334). 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

Method

  1. Set a stew-pan on the fire with a pint of boiling water;
  2. set a smaller one in it, and break in the yolks of two eggs, one ounce of sugar, a glass of sherry, juice of half a lemon, half-an-ounce of butter, and a pinch of salt.
  3. This sauce must be kept switched over a moderate heat till it assumes the appearance of a switched cream.
  4. Pour over steamed puddings.