French Vanilla Cream
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 293. The excerpt below is the record exactly as published.
XXX powdered or confectioners’ sugar. Ordinary powdered sugar, when rubbed between the thumb and finger has a decided grain, but the confectioners ’ sugar is fine as flour. The candies made after this process are better the day after. ERENCH VANILLA CREAM. Break into a bowl the whites of one or more eggs, as the quantity you wish to make will require ; add to it an equal quantity of cold water
Cook this with the app: pantry check, scaling, and the assistant.