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Holland Cream

From The Appledore cook book (1886).

Source and licence

From The Appledore cook book (1886), printed page 162, digitised by the Internet Archive: https://archive.org/details/appledorecookboo00parl_0

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Make the same as Charlotte Russe, omitting the cake and vanilla.
  2. Flavor with half a wineglass of Holland gin.
  3. Shape in blanc-mange moulds.