Barberry Cream
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 55. The excerpt below is the record exactly as published.
Barberry Cream (Creme a I'Epine Vinette) Take half a pint of barberry jelly and half a tablet of Chivers' calfs-foot jelly ; mix it with a pint SWEETS 149 of whipped cream. Stir over a slow fire till the jelly is dissolved. When removed from the fire, add a little cochi- neal, sweeten to taste
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