Almond Cream
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 79. The excerpt below is the record exactly as published.
ALMOND CREAM 1 pint scalded milk 1 heaping tablespoon cornstarch Yolks of 2 eggs 3 drops almond extract 3 tablespoons brown sugar Whites of 2 eggs 2 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.