German Cream
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 559. The excerpt below is the record exactly as published.
German Cream. — Put 2 breakfast-cupfuls of Cream into a saucepan with fioz. of sugar and the thin rind of a lemon ; bring it to the boil, remove the pan at once from the fire, and let it remain until the contents are nearly cold. Squeeze in the juice of two lemons, add 1 wineglassful of brandy
Cook this with the app: pantry check, scaling, and the assistant.