Milk Sauce or Cream Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or seven persons. Time: 10 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 925. The excerpt below is the record exactly as published.
Milk Sauce or Cream Sauce.— Beat and mix well together the yolks of two eggs, a tea-spoonful of flour, a table-spoonful of powdered white sugar, and sufficient vanilla, ratafia, lemon-peel, or any other flavouring that may be preferred, to flavour the whole. Pour this into half a pint of cream or milk
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