Cream Sauce for Puddings
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 157. The excerpt below is the record exactly as published.
Cream Sauce for Puddings. Boil rich milk or cream with stick cin- namon or broken nutmeg in it and sugar to sweeten. Stir in a spoonful of starch mixed with cold milk
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