Reference > Farmer's Cookbook > PUDDING SAUCES > Cream Sauce II
  Cream Sauce I Yellow Sauce I  
CONTENTS · BIBLIOGRAPHIC RECORD

Cream Sauce II

1 egg
1/2 cup thick cream
1 cup powdered sugar
1/4 cup milk
1/2 teaspoon vanilla

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cream Sauce I Yellow Sauce I  
 
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