Name: Raspberry Cream
Ingredients: a quart of cream as will be sufficient to give a rich flavor of the fruit

Raspberry Cream

A dessert made by stirring raspberry marmalade into cream, then straining and serving with a frothy top.

From an old cookbook · modernised transcription

By Keokuk (Iowa). Westminster Presbyterian church · From a historical cookbook (Internet Archive) · 1 ingredients

Raspberry Cream

Ingredients

a quart of cream as will be sufficient to give a rich flavor of the fruit

Directions

Stir as much raspberry marmalade into a quart of cream as will be sufficient to give a rich flavor of the fruit.
Strain the mixture.
Fill your glasses, leaving out a part to whip into froth for the top.

By Keokuk (Iowa). Westminster Presbyterian church. 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. See the original page.

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Explore the science

What each ingredient does

Cream: Forms the rich, smooth body of the dessert and carries the fruit flavor.
Raspberry marmalade (in the method): Supplies the raspberry flavor that gives the cream its fruit character.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.