Cream Nectar

Name: Cream Nectar
Yield: 6 servings
Ingredients: two pounds of sugar; two ounces of tartaric acid; three pints of water; the whites of three eggs; one-half tea-cupful of corn starch; the juice of three lemons; one tea-spoonful of essence of strawberry, pine-apple, or any other flavoring extract

From The new Kentucky home cook book, 1884

Serves 6

Household

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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 164. The excerpt below is the record exactly as published.

CREAM NECTAR. Dissolve two pounds of sugar and two ounces of tartaric acid in three pints of water, and boil five minutes; when cool, beat the whites of three eggs to a stiff froth, stir in one- half tea-cupful of corn starch and the juice of three lemons. Add one tea-spoonful of essence of strawberry, pine-apple, or any other flavoring extract

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