Spanish Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a pint and a half of cream.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1869. The excerpt below is the record exactly as published.
Spanish Cream.— Boil half an ounce of isinglass in a quarter of a pint of water till it is dissolved. WTien nearly cold, strain it through muslin, and mix with it a pint of cream or milk. Stir it over the fire till it boils, let it cool a little, then add gradually the well- beaten yolks of three eggs, any flavouring that may be preferred, and a glassful of light wine
Cook this with the app: pantry check, scaling, and the assistant.