Wine Cream
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 566. The excerpt below is the record exactly as published.
the yolks and whites of seven eggs. When the wine boils, take it off the fire, and remove the cinnamon. Add the wine by degrees, while very hot, to the beaten eggs, and continue to whisk rapidly till thick enough to be lifted on the point of a knife. Add a little orange-flower water and the strained juice of a lemon, pour the Cream on a dish, and garnish with sugar, small biscuits, or pieces of citron
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