Imperial Cream
From The national course in home economics, 1917
Serves 6
Best served with sweetmeats or pie.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 214. The excerpt below is the record exactly as published.
IMPERIAL CREAn. Boil one quart of cream with the thin rind of a lemon; stir till nearly cold; have ready, in the dish in which it is to be served, the juice of three lemons, strained, with as much sugar as will sweeten the cream
Cook this with the app: pantry check, scaling, and the assistant.