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.

HomeIces, Ice Creams, Etc › Sauterne Sauce

Sauterne Sauce

1 cup sugar 1½ cup water 4 tablespoons Sauterne Green coloring Make same as Claret Sauce, and color with leaf green.

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