Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Beat to a cream 1/2 cup of sugar and 1/4 of a cup of butter, work in gradually 1/2 a cup of flour, 2 tablespoonfuls sweet milk and a teaspoonful of vanilla. When mixed smooth set the dish in boiling water and cook and beat till creamy, beating in 2 big spoonfuls of cream at the last. Other pudding sauces will be found under the pudding recipes to which they belong.