Recipes > Non-Food Recipes > Japanese Cream

Japanese Cream


  • 4 ounces of ammonia
  • 4 ounces of white Castile soap cut fine
  • 2 ounces of alcohol
  • 2 ounces of Price's glycerine
  • 2 ounces of ether


Put the soap in one quart of water over the fire; when dissolved add four quarts of water; when cold add the other ingredients, bottle and cork tight. It will keep indefinitely. It should be made of soft water or rain water. To wash woolens, flannels, etc., take a teacup of the liquid to a pail of lukewarm water, and rinse in another pail of water with half a cup of the cream. Iron while damp on the wrong side. For removing grass stains, paint, etc, use half water and half cream.


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The Golden Age Cook Book (1898).

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