Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Burnt Cream Sauce
Sauces and Spicery

Cream with caramel (Walsh 1859). Compare with Cambridge Cream


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Burnt Cream Sauce.
967. Put two ounces of sifted sugar on the fire, in a small saucepan, stir it, and when quite brown pour slowly in a gill of thin cream, stirring it all the time. To be used as a sauce to custard, or batter pudding.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats