Cream Sauce

Ingredients

• half a cup of butter
• one of powdered sugar
• one-fourth of a cup of cream
• one teaspoonful of vanilla or lemon extract
• four tablespoonfuls extra of cream

Method

1. 1

   Beat butter and sugar, then gradually add cream.

2. 2

   Place in boiling water and stir until smooth.

As published

This recipe was extracted from The New century cook book (1899), page 138. The excerpt below is the record exactly as published.

Cream Sauce. For steamed fig pudding or any steamed pudding. One-half pint cream whipped stiff, one cup pulverized sugar, two eggs, nutmeg to taste. Beat whites of eggs stiff ; then add yolks, beat into the whites; add sugar to stiff cream. Just before serving put cream and eggs together and beat. Mrs. N. H. Towne. Liquid Pudding Sauce. One cup sugar, one large tablespoonful butter, one tea- spoonful flour, one teaspoonful flavoring extract; mix; pour over just enough boiling water to thicken slightly; stir while pouring. An egg may be used instead of flour. Mrs. Baldwin. Soft Pudding Sauce. One cup sugar, one-half cup butter, two eggs, flavor with lemon; cream, sugar and butter; add eggs well beaten; cook in double boiler half an hour. Mrs. A. H. Reeves. Pudding Sauce. One egg, one tumbler sugar, beaten together one-half hour; then add wineglassful boiling water; flavor as you choose. Not a success unless beaten thoroughly. Mrs. A. J. White. Pudding Sauce. One cup of butter, one and one-half cups of sugar, two eggs well beaten, three tablespoonfuls of water, three tablespoonfuls of vinegar. Put into rice boiler and boil until quite thick. Fine. Mrs. L. W. Blatchford. Foaming Sauce for Pudding. Three eggs, cup sugar or little over, beat together and cook in double boiler. Put in one-half spoon of vanilla. Cream Sauce. Half a cup of butter, one of powdered sugar, one-fourth of a cup of cream, or if vanilla or lemon extract one teaspoonful and four tablespoonfuls extra of cream

Cook this with the app: pantry check, scaling, and the assistant.