Raspberry Cream
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve chilled.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 33. The excerpt below is the record exactly as published.
a pint and a half of rich cream, sweeten with half a cupful of powdered sugar and add half a pint of crushed ripe rasp- berrie
Cook this with the app: pantry check, scaling, and the assistant.