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L. Gagnore cookbook, 1930-1940
Page 23
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Yellow Sauce 1/3 c butter 1 c sugar Yolks of 3 eggs 1/3 c boiling water 3 tbsp. lemon juice Cream the butter, add sugar gradually, and yolks of eggs slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from the fire and add lemon juice. Vanilla Sauce Same as Yellow sauce, using 1 tsp. vanilla in place of the lemon juice.
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Yellow Sauce 1/3 c butter 1 c sugar Yolks of 3 eggs 1/3 c boiling water 3 tbsp. lemon juice Cream the butter, add sugar gradually, and yolks of eggs slightly beaten; then add water, and cook over boiling water until mixture thickens. Remove from the fire and add lemon juice. Vanilla Sauce Same as Yellow sauce, using 1 tsp. vanilla in place of the lemon juice.
Szathmary Culinary Manuscripts and Cookbooks
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