Photo: Sara Cervera
Ingredients
- 1 cup sugar 3/4 pt
Directions
1
1 pt. cream 1 cup sugar ¾ pt. raspberry juice
2
Dissolve sugar in juice, add to boiling cream, boil, stirring, until of the consistency of thin cream. It will be much thicker when cold. Serve in glasses with cookies, sticks or wafers. May be used as a sauce for cottage or other puddings; especially suitable for Irish moss or gelatine blanc mange. Grape and other fruit juices may be used.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg