French Coffee Cream
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 80. The excerpt below is the record exactly as published.
FRENCH COFFEE CREAM Make a pint of hot strong coffee, strain and pour slowly over the yolks of four eggs, beaten until creamy with a third of a cup of sugar and a small pinch of salt ; return to a double-boiler and stir constantly until it thickens, taking care not to let it boil ; cool and add a pint of cream and a teaspoon of vanilla
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