vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream Sauce
From The Pattern cook-book, 1890
Serves 1
This sauce should be light and foamy.
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 Pattern cook-book (1890) by Butterick Publishing Company, page 212. The excerpt below is the record exactly as published.
CREAM SAUCE. One-half cupful of butter. One cupful of powdered sugar. One-quarter cupful of cream or milk. Four table-spoonfuls of wine, or One tea-spoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.