Raspberry Sauce

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4 Eggs
1/2 c Sugar (see note)
2 tb (2-3 tb) flour
1 pt Fresh raspberry juice

Original recipe makes 1 Servings



Beat the eggs. Mix the flour to a smooth paste with a little water. Put the eggs and the flour paste into a saucepan, add the sugar and juice and place over a very low flame or in a double boiler so that the contents will not boil. Whisk until the mixture thickens. It will be light and frothy and should be served at once. Note: Sugar: recipe calls for 1/4 lb. lump sugar

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