Creamy Sauce
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
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A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- two tablespoonfuls butter
- one-half cup powdered sugar
- two tablespoonfuls each of thick cream
Method
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- Cream two tablespoonfuls butter;
- beat in by degrees one-half cup powdered sugar, two tablespoonfuls each of thick cream and sherry.
- Beat long and hard.
- Just before serving stand bowl over hot water and beat until sauce looks creamy, but is not hot enough to melt the butter.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl