Apple Rose Cream
From Every-day dishes and every-day work, 1897
Apples should be very dry for the cream to be light.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 71. The excerpt below is the record exactly as published.
Apple Rose Cream. — Wash, core, slice, and cook without paring, a dozen fresh snow apples until very dry. When done, rub through a colander to remove the skins, add sugar to sweeten, and the whites of two eggs ; beat vigorously with an egg-beater until stiff, add a teaspoonful of rose-water
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