Creamed Fruits
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Leave hulls on berries and stems on cherries and grapes.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 93. The excerpt below is the record exactly as published.
Creamed Fruits. Put a tablespoon or two of fondant into a cup. Set cup in a pan of hot water
Cook this with the app: pantry check, scaling, and the assistant.