Rock Cream
From The encyclopædia of practical cookery, 1890
Serves 8
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 566. The excerpt below is the record exactly as published.
Rock Cream. — Mash 1 breakfast-cupful of well-boiled rice to a paste, mix with it the whites of twelve eggs beaten to a stiff froth with 6oz. of caster sugar, stir in 6 table-spoonfuls of rich fresh Cream and 20 drops of essence of almonds or extract of rose
Cook this with the app: pantry check, scaling, and the assistant.