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English Cream Sauce

Name: English Cream Sauce
Yield: 5 servings
Ingredients: I lb. sugar; i pint wine; % pint rum; i oz. butter; 6 yolks; i oz. cornstarch; leave oat the lemon rind; add four ounces of blanched and shredded almonds; flavor with sherry, maraschino or vanilla

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 5

Presented as published in 1907. 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

Nutrition per serving

768Calories

12 gProtein

103 gCarbs

22 gFat

Full nutrition (35 nutrients)

Calories768 kcal

Protein12 g

Carbohydrates103 g

Fiber2.9 g

Sugars92 g

Total Fat22 g

Saturated Fat2.7 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol236 mg

Sodium93 mg

Potassium346 mg

Calcium104 mg

Iron2.3 mg

Magnesium79 mg

Phosphorus250 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A96 mcg

Vitamin E6.4 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1 mg

Folate39 mcg

Choline193 mg

Caffeine0 mg

Alcohol15 g

Water159 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 58. The excerpt below is the record exactly as published.

ENGLISH CREAM SAUCE with RUM. SAUCE ANGLAIS. I lb. sugar, i pint wine, % pint rum, i oz. butter, 6 yolks, I oz. cornstarch, the grated rind and juice of one lemon. Prepare same as No. 417. Add butter and rum last. Serve. 420.— LEMON CREAM SAUCE. CUSTARD SAUCE. I quart of rich milk or cream, 12 ozs. of sugar, 8 eggs, I oz. cornstarch, grated rind of two lemons. Separate the eggs, dissolve the starch in a little cold milk, and mix with the yolks; beat the whites firm. Set milk, sugar and lemon rind to boil; JO PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. when near boiling, add the yolks and starch, and stir till it thickens: strain and beat in the whites. Serve. 421.— ENGLISH CREAM SAUCE. Prepare same as No. 420; leave oat the lemon rind, add four ounces of blanched and shredded almonds, lightly browned; flavor with sherry, maraschino or vanilla

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