Gooseberry Cream
From A manual of gelatine cookery, 1904
Presented as published in 1904. 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
No method was recorded for this recipe.
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 16. The excerpt below is the record exactly as published.
GOOSEBERRY CREAM. A Vanilla or Velvet Cream A few drops of Cox’s Chlorophjdl (Recipes Nos. 53 and 48). Green. I pint ripe Gooseberries. A little clear Jelly for masking
Cook this with the app: pantry check, scaling, and the assistant.