Bock Cream
From Virginia Cookery-book, 1884
Serves 2
Serve chilled.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 104. The excerpt below is the record exactly as published.
One teacupful of boiled rice mashed to a paste, the whites of six eggs beaten stiff and sweetened with three heaping table-spoonfuls of sugar ; add three table-spoon- fuls of sweet rich cream, and flavor with ten drops of ex- tract of rose or almond
Cook this with the app: pantry check, scaling, and the assistant.