Fruit Creams

Name: Fruit Creams
Ingredients: Half a pint of peach or pine-apple marmalade; a teacupful of sweet cream; gelatine dissolved as in rule for strawberry cream; the pint of whipped cream

From The easiest way in housekeeping and cooking, 1881

These creams are very delicious, and not as expensive as rich pastry.

Presented as published in 1881. 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 easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 123. The excerpt below is the record exactly as published.

Fruit Creams. Half a pint of peach or pine-apple marmalade stirred smooth with a teacupful of sweet cream. Add gelatine dissolved as in rule for strawberry cream, and, when cold, the pint of whipped cream

Cook this with the app: pantry check, scaling, and the assistant.