Bulgarian Cream
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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 Miss Cameron's cookery book (1898) by Ida Cameron, page 68. The excerpt below is the record exactly as published.
Bulgarian Cream. Take a pint of double cream, whip it to a stiff froth. Add to it 1 glass curacoa, 2 oz. pounded sugar, \ oz. of gelatine whicli has been dissolved in a little hot milk
Cook this with the app: pantry check, scaling, and the assistant.