Recipe: Rasberry Froth Sauce

1/2 pint of raspberries, 1 gill of water, 2 eggs, sugar to taste, 1 teaspoonful of white flour. Boil the raspberries in the water for 10 minutes, then strain through a cloth or fine hair sieve; add a little more water if the juice is not 1/2 pint; allow it to get cold, then add the eggs, flour, and sugar, and proceed as for “Orange Froth Sauce.” This Sauce can be made with any kind of fruit juice.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)