Princess Cream
From The encyclopædia of practical cookery, 1890
Serves 2
Use preserved cherries and pears for the fruit.
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 565. The excerpt below is the record exactly as published.
Princess Cream. — Put 1 pint of whipped Cream into a basin and add to it 6oz. of mixed fi'uit, such as drained preserved cherries (red and white) and pears. Cut the cherries into halves and the pears into small dice shapes, removing the cores of the last-named before doing so ; then add 1 wineglassful of brandy, sweeten to taste, stir in loz. of dissolved isinglass
Cook this with the app: pantry check, scaling, and the assistant.