Creamy Sauce

Ingredients

• Haifa cupful of butter
• one cupful of powdered sugar
• one-fourth of a cupful of cream or milk
• four table-spoonfuls of wine
• one teaspoonful of vanilla or lemon extract

Method

1. 1

   Beat butter to a cream, add sugar gradually, then wine and cream.

2. 2

   Stir in hot water until smooth and creamy.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 137. The excerpt below is the record exactly as published.

Creamy Sauce. Haifa cupful of butter, one cupful oi powdered sugar, one- fourth of a cupful of cream or milk, four table-spoonfuls of wine, or one teaspoonful of vanilla or lemon extract. If lemon or vanilla is used, add four table- spoonfuls of cream. PIES AND PUDDINGS. 279 Beat the butter to a cream. Add the sugar, gradually, beat- ing all the while. When light and creamy, gradually add the wine, and then the cream, a little at a time. When all is beaten smooth, place the bowl in a basin of hot water and stir until the sauce is smooth and creamy — no longer. It will take only a few minutes. This is a delicious sauce, and if well beaten, and not kept in the hot water long enough to melt the sugar, it will be white and foamy all through. . Foaming Sauce. One cupful of butter, two of powdered sugar, the whites of two eggs, five table-spoonfuls of wine or three of brandy, one- fourth of a tea-cupful of boiling water. Beat the butter to a cream, and gradually beat the sugar into it. Add the whites of the eggs, unbeaten, one at a time, and then the brandy or wine. When all is a light, smooth mass, add the water, beat- ing in a little at a time. Place the bowl in a basin of hot water and stir until smooth and frothy, which will be about two minutes. This sauce is for rich puddings. German Sauce. One cupful of sugar, half a cupful of water, three eggs, one table-spoonful of butter, three of brandy, or a teaspoon- ful of any extract you like. Put the sugar and water in a sauce-pan and boil for fifteen minutes. Beat the yolks of the eggs, and stir them into the boiling syrup. Put the basin in another of hot water and beat the mixture with the whisk until it begins to thicken ; then add the butter, the whites of the eggs, beaten to a stiff froth, and the brandy. Stir one minute longer, and serve. German Sauce, No. 2. The yolks of five and whites of three eggs, one cupful of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.