Whipped Cream Sauce
From The New century cook book, 1899
Serves 6
For steamed fig pudding or any steamed pudding.
Presented as published in 1899. 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 New century cook book (1899), page 138. The excerpt below is the record exactly as published.
Whipped Cream Sauce. For steamed fig pudding or any steamed pudding. One-half pint cream whipped stiff, one cup pulverized sugar, two eggs, nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.