Barberry Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a large mould.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 196. The excerpt below is the record exactly as published.
Barberry Cream. — Tliis pleasant sharp cream is made by mixing one pint of cream, half a pint of barberry jelly, and half an ounce of isinglass
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