Rhenish Cream
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 79. The excerpt below is the record exactly as published.
Rhenish Cream. Place in a saucepan three-quarters of a pint of white wine, 4 ounces of sugar, a pinch of nutmeg ; let it boil up once. Have 6 yolks of eggs
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