Newport Whipped Cream
From The encyclopædia of practical cookery, 1890
Serves 4
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 563. The excerpt below is the record exactly as published.
Newport Whipped Cream. — Put 1 pint of sour or sweet Cream into a bowl with J pint of new milk, half a lemon cut into slices, and sugar and wine to taste
Cook this with the app: pantry check, scaling, and the assistant.