Preserves Cream
Ingredients
Directions
Gut a piece of watermelon pickle into strips.
Dry the strips thoroughly between the folds of a napkin.
Roll the French cream mixture around the dried watermelon pickle strips.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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