Vanilla Sauce
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
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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.
Method
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- Cream, 2 cups.
- Eggs, 3.
- Flour, 2 tablespoonfuls.
- Sugar and vanilla to taste.
- Thicken the cream with the flour and stir in the beaten yolks.
- Cook a few minutes, stirring all the time.
- Add sugar to taste.
- When cool, add the beaten whites, and flavor with vanilla.
Plating
Cookware for this recipe
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Wooden spoon