vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Flemish Cream
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost: Is. 3d., exclusive of brandy.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 525. The excerpt below is the record exactly as published.
Flemish. Cream. — Put a pint of hot water on half an ounce of the best isinglass. When it has dissolved, mix it with a quarter of a pint of cream and a glass of brandy, and whisk it into a light froth. Colour with currant jelly
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