FoodReference Website

Recipe Section -

Home   |    Food Articles   |    Food Trivia   |    Today in Food History   |    RECIPES   |    Cooking Tips   |    Who's Who   |    Food Quotes   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poems   |    Cookbooks   |    Food Posters   |    Shop Kitchen Tools   |    Recipe Contests   |    Culinary Schools   |    Gourmet Tours   |    Food Festivals & Shows

You are here HomeRecipes

 1796 COOKBOOKSYLLABUBS >  To Make a Fine Cream >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




Recipes from American Cookery
 by Amelia Simmons (1796)


To make a fine Cream

Take a pint of cream, sweeten it to your pallate, grate a little nutmeg, put in a spoonful of orange flower water and rose water, and two spoonfuls of wine; beat up four eggs and two whites, stir it all together one way over the fire till it is thick, have cups ready and pour it in.



SYLLABUBS     |     A Fine Syllabub from the Cow     |     A Whipt Syllabub     |     To Make a Fine Cream     |     Lemon Cream     |     Raspberry Cream     |    Whipt Cream     |     A Trifle

Home     |     About Us & Contact Us     |     Recipes: Main Category List     |     Food History Articles     |     Food Timeline     |     Favorite Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2013 James T. Ehler and unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.


Recipe Videos

Order Free Food & Kitchen Catalogs