Sugar a la Creme
From The universal cookery book, 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 The universal cookery book (1887) by Gertrude Strohm, page 86. The excerpt below is the record exactly as published.
Sugar a la Creme. Take a pound of maple-sugar, put it in a pan, and put the pan into another of boiling water, until it melts into a sirup. Then put in a half-teacupful of cream
Cook this with the app: pantry check, scaling, and the assistant.