A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Heat a pint of cream slowly in a double boiler
when nearly boiling, set it off from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract
stir it thoroughly and add, when cool, the whites of two well-beaten eggs
Set it on the fire in a dish containing hot water to keep it warm until needed, stirring once or more
Modern guidance to help you succeed with this vintage recipe
Using a double boiler prevents direct heat from curdling the cream's proteins. Adding beaten egg whites when the mixture is cool prevents them from scrambling, while gentle reheating in a water bath (bain-marie) allows the whites to thicken the sauce through gradual coagulation at temperatures below 160°F. The sugar stabilizes the egg proteins and adds body, creating a smooth, custard-like consistency.
This delicate sauce is best made fresh and served immediately. If necessary, the cream and sugar base can be prepared up to 2 hours ahead and kept at room temperature. Beat and add the egg whites just before final heating and serving.
This sauce does not store well due to the uncooked egg whites and delicate emulsion. It should be consumed within 2 hours of preparation and kept warm (not hot) in a water bath. Do not refrigerate and reheat, as the texture will break down and separate.
AI-generated tips from Chef Cecil's culinary database
This delicate sauce is best made fresh and served immediately. If necessary, the cream and sugar base can be prepared up to 2 hours ahead and kept at room temperature. Beat and add the egg whites just before final heating and serving.
This sauce does not store well due to the uncooked egg whites and delicate emulsion. It should be consumed within 2 hours of preparation and kept warm (not hot) in a water bath. Do not refrigerate and reheat, as the texture will break down and separate.
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