Cream Sauce from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 Pudd...
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Ingredients
- A Pint of Sweet, Fresh Cream
- 2 Tablespoonfuls of Powdered White Sugar
- A Nutmeg, Grated
- A Teaspoonful of Vanilla, or Sherry, or Madeira
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