Raspberry Cream
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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 Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 12. The excerpt below is the record exactly as published.
Raspberry Cream. Take a quart of thick sweet cream and boil it two or three wallops. Then take it off thfe fire and strain the juices of raspberries into it to your taste. Stir it a good while before you put your juice in, that it may be almost cold, and afterwards stir it one way for almost a quarter of an hour. Then sweeten it to your taste
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