Mock Cream
From The new Albatross recipe book, 1930
Presented as published in 1930. 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 new Albatross recipe book (1930) by Spillers Limited, page 17. The excerpt below is the record exactly as published.
MOCK CREAM Empty 4 tin full cream evaporated milk into a large bowl. Add 2 tablespoons icing sugar. Whip with a wheel whisk or electric beater until double in bulk, then stir in the juice of 4 large lemon
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