Creole Cream
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 96. The excerpt below is the record exactly as published.
Creole Cream CREAMS Italian Cream and one cupful of cream, whipped light. Beat thoroughly and turn it into a mould and set on ice. Serve with whipped cream. Creole Cream. — Beat the yolks of six eggs with half a teacupful of pow- dered sugar ; add a pint of rich milk. Set over the fire and stir until very hot, but not boiling ; take off and let cool. Cut up Y\ lb. of citron. Orna- ment the sides of a mould with can- died strawberries and leaves cut from thin sheets of lemon jelly. Stir two table - spoonfuls of melted gelatine into a pint of whipped cream
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