Royal Spanish Cream

Name: Royal Spanish Cream
Yield: 1 servings
Ingredients: Two tablespoonfuls of ground rice; the peel of a large lemon, grated; the yolks of two eggs; one pint of milk; two tablespoonfuls of sugar; one ounce of sweet almonds; one ounce of preserved orange or citron

From The household (of the Detroit free press), 1886

Serves 1

The almonds must be blanched before placing on the cream.

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 383. The excerpt below is the record exactly as published.

ROYAL SPANISH CREAM. Two tablespoonfuls of ground rice, the peel of a large lemon, grated, the yolks of two eggs, one pint of milk, two tablespoonfuls of sugar, one CREAMS AND CUSTARDS. 453 ounce of sweet almonds, one ounce of preserved orange or citron

Cook this with the app: pantry check, scaling, and the assistant.