Flemish Cream
From An old-world recipe book, 1908
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 8. The excerpt below is the record exactly as published.
Flemish Cream Whip a quart or three Pints of Good Cream according to The Size of The Mould, and let it stand to drain for 4 or 5 hours. Then melt about half an Ounce of Isinglass in 55 AN OLD-WORLD RECIPE BOOK a little water. Then strain it, and add Apricot Jam or any you like. (But the Syrup of preserved Apri- cots is much the best), a large Wine glass of Brandy
Cook this with the app: pantry check, scaling, and the assistant.