Whipped Strawberry and Raspberry Cream
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 51. The excerpt below is the record exactly as published.
Whipped strawberry and raspberry cream. Whip two pints of double cream, and put all the froth in a fine hair sieve. (Crush a pound of mixed strawberries and raspberries through a sieve, sweeten the juice with powdered sugar
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