Vanilla Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
To serve with puddings, iced soufflés, hot soufflés, and cake sweets for dinner, &c.—Put one and a half gills of new milk or cream into a stewpan with half a split Vanilla pod, and two ounces of...
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Cooking tools:
- Stewpan
- Stove
Ingredients
- cream
- whites of egg
- custard
- vanilla essence
- milk
- raw yolks of eggs
- castor sugar
- vanilla pod
- new milk
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