Velvet Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
This can be improved by adding cream — to every pint of cream add one-half teacup sugar.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 19. The excerpt below is the record exactly as published.
Velvet Cream. Six eggs, two coffee cups granulated sugar; beat eggs and sugar together until very light; add two quarts of milk, one quart hot and one quart cold
Cook this with the app: pantry check, scaling, and the assistant.