Boston Cream

Ingredients

• three quarts of water
• the whites of two eggs
• one and a half pounds of white sugar
• two ounces of tartaric acid
• one and a half teaspoonfuls of lemon essence
• half a salt-spoonful of carbonate of soda

Method

1. 1

   Boil the water and allow it to cool.

2. 2

   Beat the egg whites and stir in the sugar, tartaric acid, and lemon essence.

3. 3

   Bottle the mixture.

4. 4

   When needed, half fill a tumbler with water, add the carbonate of soda, stir, and then add about a glassful of the cream.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 81. The excerpt below is the record exactly as published.

BOSTON CREAM — SALTING AND CURING — PICKLE. 141 than as a drink. To make chocolate for six persons, take six table-spoonl’als of scraped chocolate, or three of chocolate and three of cocoa, dissolve them in a pint of boiling water, and boil hard for fifteen minutes. Add one quart of rich milk, let it scald, and serve hot. BOSTON CREAM. This is a refreshing summer drink. Take three quarts of water, boil it, and then allow it to get cold. Beat up the whites of two eggs, and take one and a half pounds of white sugar, two ounces of tartaric acid, one and a half teaspoonfuls of lemon essence, and stir them amongst the water. Then bottle the mixture and put it aside for use. When required, half fill a tumbler with water, add half a salt-spoonful of carbonate of soda

Cook this with the app: pantry check, scaling, and the assistant.