Nutted Cream
From Principles of food preparation, 1914
Serve with a fruit sauce.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 56. The excerpt below is the record exactly as published.
Nutted cream is a rich dessert made of thick cream, sweetened, flavored, mixed with chopped almonds or pecans, then chilled, molded, sprinkled with very finely EXERCISES 129 chopped nuts on being turned out of the mold, and served with a fruit sauce. A small amount of gelatine will be needed to stiffen the mold. Make a nutted cream on the basis of one cupful of cream
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