Dessert
Cream sauce
Cream sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks of two eggs and a cupful of rich cream, to which a pinch of soda has been added.
- Cook altogether, stirring constantly in a double boiler, until like thick cream and very smooth;
Historical transcription
Source method
- 1
Work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks of two eggs and a cupful of rich cream, to which a pinch of soda has been added. Cook altogether, stirring constantly in a double boiler, until like thick cream and very smooth; add a generous wineglassful of sherry, and serve. This is a delicious pudding sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.