Bohemian Cream
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 20. The excerpt below is the record exactly as published.
Bohemian Cream. — Take four ounces of any kind of fruit, stone it, and sweeten. Pass it through a sieve, adding one ounce and a half of melted or dissolved isinglass to each half pint of fruit. Mix well, then whip a pint of rich cream
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