Raspberry Cream for dessert!

To make Raspberry Cream.

Take a quart of thick Cream, and add as much Raspberry Jam as (when mixed) will make it a pink colour; put into a large bowl, with the whites of two eggs then wisk it till it is quite thick, and send it to table in cups or glasses.

This recipe is from Addison Ashburn’s The Family Director: or, Housekeeper’s Assistant, published at Coventry, England, in 1807. The ready-to-eat Raspberry Cream seen here was made in Fort York’s own kitchen. Modern chefs know that it’s best to use pasteurized egg whites, instead of just raw eggs from the fridge. Fresh raspberries can be used instead of jam, but (explains our connoisseur), “it will not be as sweet as the recipe intends.”