The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

Home › Hot Puddings › Creamy Sauce II

Creamy Sauce II

Use same proportions as given in recipe I. If not careful in adding liquids, it will curdle; but this will make no in adding liquids, it will curdle; but this will make no difference, as the sauce is to be warmed over hot water. By careful watching and constant stirring, the ingredients will be perfectly blended; it should be creamy in consistency. 1/2 cup butter Foamy Sauce I 1 cup powdered sugar 1 egg 2 tablespoons wine Cream the butter, add gradually sugar, egg well beaten, and wine; beat while heating over hot water.

Read next

← Strawberry SauceFoamy Sauce II →