Cream Sauce

Name: Cream Sauce (Sauce a la Creme)
Cuisine: United States
Ingredients: A Teaspoonful of Vanilla, or Sherry, or Madeira; A Nutmeg, Grated; 2 Tablespoonfuls of Powdered White Sugar; A Pint of Sweet, Fresh Cream

Sauce a la Creme

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

A Pint of Sweet, Fresh Cream
2 Tablespoonfuls of Powdered White Sugar
A

Americas
United States
Sauce
Gluten-free
New Orleans
Vegetarian

Method

Add the sugar, Essence or Wine to the Cream; stir constantly till thoroughly dissolved. Beat vigorously, add the nutmeg and set to cool. Serve with Stewed Apples, other Stewed Fruits, or Fruit Puddings.