Cream Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 63. The excerpt below is the record exactly as published.
Cream Sauce. • • • - ^ One cup of powdered sugar, one-half cup of butter stirred to a cream. Take one pint of rich sweet cream (very cold)
Cook this with the app: pantry check, scaling, and the assistant.