Ebony Cream
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 18. The excerpt below is the record exactly as published.
EBONY CREAM Stew 2 pounds of French prunes in a little CREAMS 77 water ; pass them through a sieve ; add half an ounce of gelatine melted in a little water; a quarter of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.