Cream Sauce II

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 egg.
  • 1 cup powdered sugar.
  • ½ cup thick cream.
  • ¼ cup milk.
  • ½ 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.