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Italian Sauce

A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).

A historical recipe

Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.

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 Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). 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.

Italy. Associated with Italy by a demonym leading its title: Italian (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. 1 gill of sugar.
  2. 1 gill of water.
  3. A slight grating of the yellow rind of a lemon.
  4. 1 tablespoonful of lemon juice.
  5. A slight grating of nutmeg.
  6. 1 teaspoonful of butter.
  7. Whites of two eggs.
  8. Boil the sugar, water, nutmeg, and the rind of lemon for fifteen minutes.
  9. When this mixture has been boiling for ten minutes, begin to beat the whites of the eggs to a stiff dry froth.
  10. Add the butter and lemon juice to the boiling syrup;
  11. then, when all boils up, pour the syrup in a thin stream on the whites of the egg, beating constantly.
  12. Beat for two minutes and the sauce will be ready to serve.
  13. It is particularly good for any kind of moist, steamed, or baked pudding.