Skip to content

Golden Sauce

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

No ratings yet

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.

Ingredients 1 ingredient

  1. one tablespoonful of the sauce

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Nutmeg, ½.
  2. Sugar, 1 cup.
  3. Butter, 1 rounding tablespoonful.
  4. Egg yolks, 2.
  5. Corn starch, 1 tablespoonful.
  6. Water, 2 cups.
  7. Break the nutmeg into pieces and put in a saucepan with the water, boil, and add the corn starch mixed (sifted) with the sugar.
  8. Stir over the fire until the corn starch is cooked, then add the butter.
  9. Beat the yolks with one tablespoonful of the sauce, then stir quickly into the remainder, which should be immediately removed, as the yolks will curdle if boiled.
  10. Strain, and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Wooden spoon
  • Sieve
Source Public domain in the USA
Credit

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.

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.