Vanilla Sauce
A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).
A historical recipe
The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Miss Parloa's New Cook Book, by Maria Parloa.
Credit
From The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). 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.
Ingredients
Method
- The whites of two eggs and yolk of one, one-half a cup of powdered sugar, one teaspoonful of vanilla, three tablespoonfuls of milk.
- Beat the whites of eggs to a stiff froth, next beat in the sugar and then the yolk of the egg and the flavor.
- Serve immediately for light puddings.
- Mrs.
- A.
- Brown
Plating
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