Meadow Lake Cream
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
Stir occasionally to prevent burning.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 94. The excerpt below is the record exactly as published.
Meadow Lake Cream. • Caramelize 1 cup white sugar and mix slowly with 1 cup hot milk. Stir in double boiler until dissolved. Then add 1 cup cold milk and 2 cups white sugar. Boil slowly for about 1 hour or until it forms a firm ball in cold water. Then add piece of butter walnut size
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