Cream Substitute for Coffee or Tea
From The new practical housekeeping, 1890
Serves 4
For a richer dressing, beat the egg white to a stiff froth and mix with whipped cream.
Presented as published in 1890. 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 practical housekeeping (1890) by Estelle Woods Wilcox, page 148. The excerpt below is the record exactly as published.
Take fresh, new milk, set in a pan or pail in boiling water where it will slowly simmer, but not boil or reach the boiling point, stir frequently to keep the cream from separating and rising to the top, and allow to simmer until it is rich, thick and creamy. In absence of both 180 DBIKES. cream and milk the whites of fresh eggs beaten to a froth, with a email bit of butter well mixed in, may be used, taking one egg for every two cups
Cook this with the app: pantry check, scaling, and the assistant.