Flavoured Creams
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Flavouring may include grated stick vanilla, kirsch, or melted chocolate.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 328. The excerpt below is the record exactly as published.
Flavoured Creams. — Use fire-proof ramakin cases; the green fluted sort are the prettiest. Measure enough milk to fill six of these cases. Boil up the milk with a very little sugar, and take it off the fire. Beat up six yolks of eggs with a gill of cold milk
Cook this with the app: pantry check, scaling, and the assistant.