Recipes > Sauces & Spreads > Dessert Sauces > Cream Sauces

Cream Sauces

• Coffee Cream Sauce
       from Desserts and Salads (1920)
• Cold Cream Sauce
       from The White House Cookbook (1887)
• Cream Sauce
       from Miss Parloa's New Cook Book
• Cream Sauce
       from Directions for Cookery, in its Various Branches (1840)
• Cream Sauce
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Cream Sauce
       from Public School Domestic Science (1898)
• Cream Sauce
       from Desserts and Salads (1920)
• Cream Sauce (plain)
       from Desserts and Salads (1920)
• Cream Sauce (with Jelly), No. 1
       from Desserts and Salads (1920)
• Cream Sauce (with Jelly), No. 2
       from Desserts and Salads (1920)
• Cream Sauce I
       from The Boston Cooking-School Cook Book (1896)
• Cream Sauce II
       from The Boston Cooking-School Cook Book (1896)
• Cream Sauce, Warm
       from The White House Cookbook (1887)
• Creamy Sauce
       from Miss Parloa's New Cook Book
• Creamy Sauce
       from Fifty-Two Sunday Dinners (1913)
• Creamy Sauce I
       from The Boston Cooking-School Cook Book (1896)
• Creamy Sauce II
       from The Boston Cooking-School Cook Book (1896)
• Milk or Cream Sauce
       from The White House Cookbook (1887)
• Sauce à la Cream (sweet)
       from Desserts and Salads (1920)
• Sweetened Cream Sauce
       from Mrs. Wilson's Cook Book (1920)
• Vanilla Cream Sauce
       from Desserts and Salads (1920)
• Vanilla Cream Sauce
       from The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877)
• Vanilla or Cream Sauce
       from The International Jewish Cook Book (1919)