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Wisconsin cookbook, 1900-1920
Page 21
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Sauces. Golden Sauce. 1 cup sugar 1/2 cup butter 2 eggs Juice of 1 lemon 1 cup wine or water Let come to a boil stir continually Foaming Sauce. 1 cup sugar 1/2 cup butter 2 eggs Beat yokes & sugar 1 lemon rind Beat whites separately Add after has been boiled 1 cup boiling water. Sweet Sauce 1 cup sugar 1 pt. boiling water Juice of 1 lemon 1 tablespoon flour Cook 3 min. Vanilla Sauce 1 cup sugar 2 cups water 1/2 tsp. vanilla 1/4 tablespoon flour Boil 3 min. Uncooked Sauce. 1 cup sugar 1/2 cup water together 1 egg 1/2 tesp. vanilla 3 tablespoons cream Beat well till smooth Brandy Sauce 1 cup sugar 1cup water 2 eggs, cook 1/2 lemon 3 tablespoons brandy add last
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Sauces. Golden Sauce. 1 cup sugar 1/2 cup butter 2 eggs Juice of 1 lemon 1 cup wine or water Let come to a boil stir continually Foaming Sauce. 1 cup sugar 1/2 cup butter 2 eggs Beat yokes & sugar 1 lemon rind Beat whites separately Add after has been boiled 1 cup boiling water. Sweet Sauce 1 cup sugar 1 pt. boiling water Juice of 1 lemon 1 tablespoon flour Cook 3 min. Vanilla Sauce 1 cup sugar 2 cups water 1/2 tsp. vanilla 1/4 tablespoon flour Boil 3 min. Uncooked Sauce. 1 cup sugar 1/2 cup water together 1 egg 1/2 tesp. vanilla 3 tablespoons cream Beat well till smooth Brandy Sauce 1 cup sugar 1cup water 2 eggs, cook 1/2 lemon 3 tablespoons brandy add last
Szathmary Culinary Manuscripts and Cookbooks
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