Velvet Cream
From The new home cook book, 1896
Serves 6
Presented as published in 1896. 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 new home cook book (1896), page 95. The excerpt below is the record exactly as published.
VELVET CKEAM. Mrs. R. Harris. Nearly a box of gelatine, soaked over night in a cup of wine ; melt it over the fire, with the sugar ; when it is warm, put in a quart of cream or new milk
Cook this with the app: pantry check, scaling, and the assistant.