Foam Sauce

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

¹⁄₄ lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 cup castor sugar ↝ Sugars, granulated [Sweets]
¹⁄₄ cup boiling water ↝ Water, tap [Tap water]
White of 1 egg ↝ Egg, white only, raw [Eggs and omelets]
1 tea-spoon vanilla ↝ Vanilla extract [Spices and Herbs]
2 table-spoons wine, fruit juice or syrup ↝ Wine, rice [Wine]

Instructions (4)

Beat the butter to a cream.
Add the sugar, vanilla and wine.
Just before it is served stir in the boiling water.
Then add the well-beaten white of an egg, and beat until the sauce is foamy.

Original Text

Foam Sauce

¹⁄₄ lb. butter 1 cup castor sugar ¹⁄₄ cup boiling water White of 1 egg 1 tea-spoon vanilla 2 table-spoons wine, fruit juice or syrup

Beat the butter to a cream. Add the sugar, vanilla and wine. Just before it is served stir in the boiling water. Then add the well-beaten white of an egg, and beat until the sauce is foamy.

[Pg 82]

Notes

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