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Dessert

Cold Sauce for Buckeye Pudding

A cold sauce made with egg, butter, sugar, and vanilla for buckeye pudding.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients
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Cold Sauce for Buckeye Pudding

Ingredients

Directions

  1. Cream butter and sugar.

  2. Add beaten yolk.

  3. Whisk the beaten white.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Egg
The yolk enriches and thickens the sauce, and the whisked white adds lightness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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