Creme a la Vanilla
From San Rafael cook book, 1906, 1906
Serves 6
Yolks can be used instead of whites.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 59. The excerpt below is the record exactly as published.
CREME A LA VANILLA— Mrs. Grandjean. 1 quart of good crejm. sugar to taste, stick of vanilla, put to boil to- gether then beat four whites cf eggs
Cook this with the app: pantry check, scaling, and the assistant.