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Cream Sauce I · HaveItMakeIt

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Cream Sauce I

A historic recipe, as printed in The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910). Quantities and methods are as written then.

Ovens had no dials: a slow oven is about 300–325°F, moderate 350–375°F, hot 400–450°F. A yeast cake is about 2¼ teaspoons of dry yeast, a square of chocolate is 1 ounce, and bread flour or pastry flour can be replaced with all-purpose flour.

Ingredients

¾ cup thick cream
¼ cup milk
⅓ cup powdered sugar
½ teaspoon vanilla

Steps

Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.

More recipes with cream, milk, powdered sugar or vanilla

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.