Creamy Sauce for Puddings
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 84. The excerpt below is the record exactly as published.
Creamy Sauce for Puddings. Rub one-half cup of butter until creamy. Gradu- ally add one cup of powdered sugar and one-half cup of thick cream
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