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Cream Sauce

From The art of canning and preserving as an industry (1900).

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A historical recipe

The art of canning and preserving as an industry , by Jean Pacrette (1900).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1 quart of sweet cream

Method

  1. The cream sauce, also called "sauce supreme," probably on account of its delicacy, is prepared same as the white sauce, with the addition of 1 quart of sweet cream to each gallon of sauce.

Plating

Source not stated by archive.org
Credit

From The art of canning and preserving as an industry (1900), printed page 183, digitised by the Internet Archive: https://archive.org/details/artofcanningpres00pacrrich

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.