The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Hot Puddings › Sabyon Sauce

Sabyon Sauce

Grated rind and juice 1½ lemon 1/2 cup white wine or 14 cup Sherry 1/3 cup sugar 2 eggs Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.

Read next

← Pudding Sauces (Double boiler melt chocolate)Hard Sauce →