Creamy 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.
creamy sauce: Creamy Sauce. Cream together two tablespoons of butter and five of powdered sugar until a perfect cream. Stir constantly as you slowly add what flavoring you wish, either lemon extract or orange peel, or nutmeg, with two-thirds of a teacup of cream.
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