Burnt Cream

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. To be done in the same manner as virgin cream.
  2. When it is quite cold and to be served up put sifted sugar over, and burn it with a clear red-hot salamander.
  3. Put round the edge of the dish some ratafias.
Original Text
Burnt Cream. To be done in the same manner as virgin cream, and when it is quite cold and to be served up put sifted sugar over, and burn it with a clear red-hot salamander. Put round the edge of the dish some ratafias. [198]
Notes
—