Fruit Foam
From The home science cook book, 1902
Whipped cream may be placed on top or beaten in with the fruit and egg. Jelly or jam may be used instead of raw fruit.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 75. The excerpt below is the record exactly as published.
Fruit Foam. With each egg white beaten stiff blend one-half cup of strained peach, or other fruit pulp, and two or more tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.