Caramel Cream
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 15. The excerpt below is the record exactly as published.
Caramel Cream. To one gallon of Philadelphia or Vienna cream add four ounce* of burnt sugar (caramel) and one ounce of vanilla
Cook this with the app: pantry check, scaling, and the assistant.