Creamy Sauce
From High-Street cook book, 1885
Presented as published in 1885. 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 High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.
four tablespoonfuls of boiling water without stirring. Put it in the tureen, disturbing as little as possi- ble. This is nice for a boiled fruit pud- ding. Take Hood's Sarsaparilla now. 112. Creamy Sauce. One-half cup of butter, one cup of powdered sugar, four tablespoonfuls of cream or milk, four tablespoonfuls wine (or, in place of wine, one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.