Raspberry Fruit Cream
From Perfection in baking, 1895
Other fruits may be used similarly.
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 15. The excerpt below is the record exactly as published.
taspberry Frnit Cream. Two quarts of double cream, one quart of ripe berries, one lemon peel and juice, and one and a quarter pounds of fine sugar
Cook this with the app: pantry check, scaling, and the assistant.