Egg Sauce for Puddings...
FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Beat yolk of one egg with a little sugar and cream, stir till it boils, when done add a few drops of flavoring to taste.
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