{"id":3882,"slug":"foamy-sauce-2","title":"FOAMY SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 cup butter.","1 cup powdered sugar.","Yolk 1 egg.","2 tablespoons sherry wine.","Whites 2 eggs.","Nutmeg."],"ingredients_norm":["butter","powdered sugar","yolk egg","sherry wine","whites egg","nutmeg"],"steps":["Cream butter; add sugar gradually, stirring constantly, yolk of egg and sherry; continue stirring.","Cook over hot water until mixture thinly coats wooden spoon.","Remove from range and pour over stiffly beaten whites of eggs.","Turn in serving pitcher and sprinkle with nutmeg."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:135","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e299f5a7d008d9926633b090a4345e7d6fec498dd2fe6006867afa4f2a4920b4","created_at":"2026-08-02T15:46:17Z","updated_at":"2026-08-02T15:46:17Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/foamy-sauce-2"}