Cream Sauce II
A dish with egg and powdered sugar at the center.
contains dairycontains eggs
Ingredients
US
Metric
- 1 egg
- 240 ml powdered sugar
- 120 ml thick cream
- 60 ml milk
- 2 ml vanilla
Make it lactose-friendly
- ½ cup thick cream → lactose-free cream or coconut cream
- ¼ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Beat white of egg until stiff; add yolk of egg well beaten, and sugar gradually; dilute cream with milk, beat until stiff, combine mixtures, and flavor.
Nutrition (estimated, per serving)
| Calories | 407 |
|---|---|
| Protein | 5.9 g |
| Fat | 14.8 g |
| Carbs | 63.7 g |
| Fiber | 0.0 g |
| Sodium | 93 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States