Name: Raspberry Cream
Ingredients: a quart of cream> as will be sufficient to give

Raspberry Cream

A chilled raspberry cream made by stirring raspberry marmalade into cream, then straining and serving with frothy topping.

From an old cookbook · modernised transcription

Raspberry Cream

Ingredients

a quart of cream> as will be sufficient to give

Directions

Stir raspberry marmalade into a quart of cream until a rich flavour is achieved.
Strain the mixture.
Fill glasses, leaving part to whip into froth for the top.

By Mary Randolph (1762–1828). 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 flavour.
Raspberry marmalade (in the method): Adds sweetness, fruit flavour and acidity to the cream.

“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.