French Cream
From The graded cook book (1888).
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A historical recipe
The graded cook book, by Hargis, Lavinia, Mrs. [from old catalog] (1888).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
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- Author.
- Two and one-half pounds coffee, standard A or confectioners' sugar, one cup of cold water, one level teaspoonful of cream tartar.
- Boil until you can make a soft ball with the fingers in cold water.
- This is the basis of a great many candies.
Plating
Cookware for this recipe
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Saucepan
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Kitchen thermometer