Dutch Cream
From Vegetarian cookery, 1891
Serves 3
It may be ornamented with small pink ratafias.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 102. The excerpt below is the record exactly as published.
Dutch Cream. One pint of new milk, one pint of cream, three yolks of eggs, two drachms of vanilla, and five ounces of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.