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Cream Sauce
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 552. The excerpt below is the record exactly as published.
Cream Sauce. — (1) Put into a saucepan 2oz. of butter and loz. of flour ; place it on a slow fire, and with a spatula stir lightly for two minutes, adding 2o t,. of caster sugar, 1 wineglassful of Madeira wine, and 1 teacupful of Cream. Stir well again for two minutes, to avoid its coming to a boil ; take it from the fire, and immediately add 1 wineglassful of rum
Cook this with the app: pantry check, scaling, and the assistant.