Fruit Oreams
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 178. The excerpt below is the record exactly as published.
Fruit Oreams. Use 1 pint of rich cream, with 1 pint of fruit pulp, mashed, strained and sweetened ; also add 1 cup granulated sugar to cream and whip stiff. One wine glass of sherry wine or Maraschino
Cook this with the app: pantry check, scaling, and the assistant.