Brown Bread Cream
From Cox's manual of gelatine cookery (copyright), 1938
A little brandy or wine may be added if the doctor approves.
Presented as published in 1938. 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 Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 45. The excerpt below is the record exactly as published.
BROWN BREAD CREAM #0z. COX’S INSTANT POWDERED GELATINE r gill hot water 4 pint whipping cream I pint milk 2 ozs. brown bread crumbs 3 OzS. sugar A few drops vanilla essence
Cook this with the app: pantry check, scaling, and the assistant.