Caramel Cream
From Virginia Cookery-book, 1884
Serves 9
Requires careful attention to achieve the right flavor.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 98. The excerpt below is the record exactly as published.
Caramel Cbeam. This ice is admired wherever it is seen, but is more than usually troublesome to prepare, because taste, judg- ment, and experience are all called into requisition to make success certain. If one has aptitude for cookery, however, she may do well the first time by the following directions, which are as precise as they can be made : Put on to boil in a preserving-kettle one gallon of rich new milk; meanwhile beat up as light as possible the yolks of sixteen eggs; after they are light add to them, and beat in, two cupfuls of pulverized white sugar. At the same time have an assistant put two cupfuls of brown sugar
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Cook this with the app: pantry check, scaling, and the assistant.