Stone Cream

Ingredients

• 1 heaped tablespoonful of arrowroot
• 1 teaspoonful of orange-fiower water
• i lb. jam
• 1 pint milk
• 2 oz. lump sugar

Method

1. 1

   Place the jam at the bottom of a glass dish.

2. 2

   Boil the milk and sugar together; mix the arrowroot to a smooth paste with a little cold milk, stir it into the boiling milk, add the flavouring and stir the whole over a gentle fire for a few minutes till the arrowroot is cooked.

3. 3

   Let it cool, pour it over the jam, and, when wanted, decorate to taste.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 64. The excerpt below is the record exactly as published.

i lb. jam. 1 pint milk. 2 oz. lump sugar. [tion. Preserved fruits for decora- STONE CREAM. 1 heaped tablespoonful of arrowroot. 1 teaspoonful oraDge-fiower water. Place the jam at the bottom of a glass dish. Boil the milk and sugar together ; mix the arrowroot to a smooth paste with a little cold milk, stir it into the boiling milk, add the flavouring and stir the whole over a gentle fire for a few minutes till the arrowroot is cooked. Let it cool, pour it over the jam, and, when wanted, decorate to taste. TAPIOCA CREAM. Creme de Tapioca. 3 oz. large tapioca. Preserved fruits and pistachio 1 pint milk

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