Ribband Cream

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

eight quarts of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a quart of good cream
red, green, or coloured sweetmeats

Instructions (7)

Set the milk on the fire.
When it is ready to boil, put in the cream.
Earn it and pour it into a large bowl.
Let it stand all night.
Then take off the cream and lay it on a sieve to drain.
Cut it to the size of your glasses.
Lay red, green, or coloured sweetmeats between every layer of cream.

Original Text

To make RIBBAND CREAM.
TAKE eight quarts of new milk, set it on
the fire, when it is ready to boil put in a quart
of good cream, earn it, and pour it into a large
bowl, let it stand all night, then take off the
cream, and lay it on a sieve to drain, cut it to
the size of your glasses, and lay red, green, or co-
loured sweetmeats between every layer of cream.

Notes

—