Preserved Fruit Creams

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Put half a pound of the pulp of any preserved fruit in a large pan.
  2. Add to it the whites of three eggs, well beaten.
  3. Beat these well together for an hour.
  4. Take it off with a spoon, and lay it up high on the dish or glasses.
  5. Raspberries will not do this way.
Original Text
Preserved Fruit Creams. Put half a pound of the pulp of any preserved fruit in a large pan: add to it the whites of three eggs, well beaten; beat these well together for an hour. Take it off with a spoon, and lay it up high on the dish or glasses. Raspberries will not do this way.
Notes
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