Cream Sauce

Sauce a la Creme


  • A Pint of Sweet, Fresh Cream
  • 2 Tablespoonfuls of Powdered White Sugar
  • A Nutmeg, Grated
  • A Teaspoonful of Vanilla, or Sherry, or Madeira


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.