vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream with White Wine
From The encyclopædia of practical cookery, 1890
Serves 2
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 558. The excerpt below is the record exactly as published.
Cream with White Wine. — Put the thinly-pared rind of one lemon into a stewpan with 3 table-spoonfuls of sugar, a small piece of stick cinnamon, and a small quantity of coriander seeds; pour in lj pints of white wine, and boil the mixture for fifteen minutes. Put the yolks of six eggs into a basin with \ teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.