Cream Burnt in Moulds
From The thorough good cook, 1895
Serves 6
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 The thorough good cook (1895) by George Augustus Sala, page 219. The excerpt below is the record exactly as published.
Cream Burnt in Moulds. Put two ounces of sugar in a pan ; stir it over the fire till it gets brown, but not burnt ; add a pint and a half of cream, with an ounce and a half of isinglass
Cook this with the app: pantry check, scaling, and the assistant.