Raspberry Cream

Preparation info

    • Difficulty

      Easy

Appears in

American Cookery

By Amelia Simmons

Published 1796

  • About

Method

Take a quart of thick sweet cream and boil it two or three wallops, then take it off the fire and strain some juices of raspberries into it to your taste, stir it a good while before you put your juice in, that it may be almost cold, when you put it to it, and afterwards stir it one way for almost a quarter of an hour; then sweeten it to your taste and when it is cold you may send it up.