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Boston Cream

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Ingredients
  Sugar 4 Pound
  Water 4 Quart
  Tartaric acid 4 Ounce
  Lemon essence 1 1⁄2 Ounce
  Egg whites 4
  Carbonate of soda 4 1⁄2 Ounce
Directions

Make syrup of the sugar and water.
Boil.
When cold, add tartaric acid and essence of lemon.
Beat egg whites to stiff froth and add.
To Use: About a wineglassful of the cream to a tumbler of cold water with sufficient carbonate of soda to make it effervesce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Interest: 
Everyday, Healthy

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