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Raspberry Cream for dessert!
To make Rafpberry Cream. Take a quart of thick Cream, and add as much Rafpberry (when mixed) will make it a pink colour; put into with the whites of two eggs then wifk it till it and fend it to table in cups or glaffes. Jam as a large bowl, is quite thick,
his recipe is from Addison Ashburn’s The Family Director: Assistant, published at Coventry, England, in 1807. The ready-to-eat T Cream seen here was made in Fort York’s own kitchen. Modern it’s best to use pasteurized egg whites, instead of just raw eggs from raspberries can be used instead of jam, but (explains our connoisseur), sweet as the recipe intends.” 6 The Fife and Drum
or, Housekeeper’s Raspberry chefs know that the fridge. Fresh “it will not be as
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