White-Wine Cream

Name: White-Wine Cream
Ingredients: One quart of white wine; half a pound of sugar; the juice and grated rind of two lemons; a heaping spoonful of corn-starch; the well-beaten yolks of seven eggs

From In foreign kitchens, 1893

Serve chilled.

Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 22. The excerpt below is the record exactly as published.

hite- Wine Cream. — German sweets of every order are innumerable, but eaten in small portions, meat in all forms being looked upon as the first necessity, and sweets considered unwholesome. But there are various delicious forms, and this light wine cream is especially so. One quart of white wine, half a pound of sugar, the juice and grated rind of two lemons, and a heaping spoonful of corn-starch dissolved in a little cold water. Bring wine and lemon, with the sugar, to boiling-point, add the corn-starch, and then the well-beaten yolks of seven eggs

Cook this with the app: pantry check, scaling, and the assistant.