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Foamy Sauce
Whites of 2 eggs 1 cup sugar 1 cup scalded milk Juice of 1 lemon Beat the whites of the eggs until foamy but not stiff; add the sugar, then the hot milk and lemon juice. Serve hot.
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Frozen Desserts › Foamy Sauce
Whites of 2 eggs 1 cup sugar 1 cup scalded milk Juice of 1 lemon Beat the whites of the eggs until foamy but not stiff; add the sugar, then the hot milk and lemon juice. Serve hot.