Cherry Cream
From The white ribbon cook book, 1894
Serves 4
The secret is to have cream and eggs chilled.
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 110. The excerpt below is the record exactly as published.
Cherry Cream — Take 2 qts. cherries, heaping quarts, and bruise them without removing the pits, throw over them % cupful sugar and let them stand in a cool place for 2 hours. Then strain. Sweeten the juice after straining, beat a pint of cream, gradually add the juice and the beaten whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.