BOURBON SAUCE

Name: BOURBON SAUCE
Yield: Makes about 3 1/2 cups sauce
Ingredients: 4 EGGS, separated; 1 1/2 cups sifted SUGAR; 1/4 cup BOURBON

, CCAC

Makes about 3 1/2 cups sauce

Ingredients

4 EGGS, separated
1 1/2 cups sifted SUGAR
1/4 cup BOURBON

Method

Beat EGG YOLKS until thick and lemon colored. Gradually add SUGAR beating until smooth. Beat EGG WHITES until stiff. Fold YOLKS and SUGAR into WHITES. Slowly add BOURBON. Excellent for puddings or cake. Makes about 3 1/2 cups sauce.

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Photograph of printed page 52 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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