Cream Filling
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 10
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 53. The excerpt below is the record exactly as published.
Cream Filling.— One pint of sweet cream beaten until it looks like ice-cream ; add one cup sugar, flavor with vanilla ; blanch and chop one pound of almonds
Cook this with the app: pantry check, scaling, and the assistant.