Tea Cream
From Wholesome cookery, 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 Wholesome cookery (1887) by Marie de Joncourt, page 48. The excerpt below is the record exactly as published.
Tea Cream. Simmer a pint of cream till it is jDartly reduced in quantity; add 1 teacupful of strongly made tea, and sugar to taste ; stir in gradually three yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.