Free original & vintage Recipes by Frank Ernhart


Hello! Welcome to FrankErnhart.com. --- Thank you for your visit!
Keep returning!

Frank's Kitchen --Site Map--

Breads, Pasta, Pastry and Rice-- Candies, Preserves, Jellies, Jams and Pickles-- Cereals and Cereal Dishes-- Desserts-- Drinks-- Egg and Cheese Dishes-- Fish and Seafoods-- Fruits-- Meats-- Miscellaneous-- Poultry-- Salads and Dressings-- Sandwiches-- Sauces-- Soups-- Vegetables

Over 5,000 FREE Recipes and Rising!

Recipe of the day

Sherry Cream Sauce

    Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]

    Ingredients

    2 eggs
    1 1/2 cps powdered sugar
    1 tsp vanilla
    2 tbsp sherry
    1/8 tsp salt
    1 cp heavy cream, whipped

    Instructions

    1 - Beat yolks until thick and lemon-colored.
    2 - Beat 3/4 cp sugar into yolks.
    3 - Beat the whites until they stand in stiff points when beater is removed.
    4 - Beat remaining 3/4 cp sugar into whites.
    5 - Combine whites and yolks.
    6 - Add vanilla, sherry and salt.
    7 - Just before serving, fold in whipped cream.

    Makes about 3 cps sauce.

    Delicious on orange, lemon, or chocolate souffle and on fruit puddings.

    Special Recipes for this Week

    Custard Sauce
    Hard Sauce
    Molasses Hard Sauce
    Honey Lemon Sauce
    Macaroon Cream Sauce
    Mocha Sauce for Souffles
    Nutmeg Sauce
    Sherry Cream Sauce