Cream Sauce II
Ingredients
- 1 egg
- 1 cup powdered sugar
- ½ cup thick cream
- ¼ cup milk
- ½ teaspoon vanilla
Steps
- Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.
More recipes with eggs, powdered sugar, cream, milk or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.