Vanilla Cream
From San Rafael cook book, 1906, 1906
Serves 6
This recipe is for a 1-gallon freezer.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 63. The excerpt below is the record exactly as published.
VANILLA CREAM— Mrs. Arthur Crosby. To a 1-gal. freezer, take the well beaten whites of 6 eggs, and equal parts of rich milk or cream, about 1 quart of each; add 1 tablespoon vanilla and 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.