Fruit Cream
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 108. The excerpt below is the record exactly as published.
Fruit Cream — One and one- quarter lbs. of any kind of preserved fruit, 1 quart cream, juice of 2 lemons, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.