Cassile
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 323. The excerpt below is the record exactly as published.
Cassile. — Put a pint of cream &r new milk into a saucepan with the thin rind of a lemon, and three or four lumps of sugar. Let it stand near the fire for a few minutes to di-aw out the flavoiu- of the lemon, then boil it, and pour it, when boiling, over a large table-spoonful of arro^vroo
Cook this with the app: pantry check, scaling, and the assistant.