Creamy Sauce
From Purity flour cookbook, 1917
Omit the wine if desired and use 1 cup of cream and 1 teaspoon of lemon or vanilla.
Presented as published in 1917. 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 Purity flour cookbook (1917) by E. Warner, page 37. The excerpt below is the record exactly as published.
5 cup butter. i cup powdered sugar. 2 teaspoon lemon, vanilla, or a little nutmeg. Eub the butter to a cream in a warm bowl. Add the sugar gradually, then the flavoring. Pack it smoothly in a snuill dish and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till very hard, or pile it lightly on a small fancy dish. This sauce is particularly nice with steamed puddings. SAUCE FOR SNOW PUDDING 1 pint sweet milk. .3 yolks of eggs, f cup sugar. 1 dessertspoon cornstarch. A little salt. Vanilla. Combine the first 5 ingredients and stir over the fire until of a thick, creamy consistency. Remove from fire and add the vanilla. CREAMY SAUCE J cup butter. I cup powdered sugar. 2 tablespoons wine. 2 tablespoons cream
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