Whipped Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 240. The excerpt below is the record exactly as published.
whipped cream to fill the centre of the charlotte, according to the recipe for whipped cream ; just before sending the charlotte to table, fill it with the 448 PRACTICAL AMERICAN COOKERY. cream, turn it out of the, mould on a pretty dish, and serve it at once. Charlotte Russe. Other creams, such as Bavarian, are sometimes used ; but the plain whipped cream makes the most delicate charlotte. WHIPPED CREAM. Flavor and sweeten half a pint of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.