Recipes > Beverages > Boston Cream (A Summer Drink)

Boston Cream (A Summer Drink)


  • 4 pounds of white sugar
  • 4 quarts of water
  • 4 ounces of tartaric acid
  • 1 1/2 ounces of essence of lemon
  • whites of 6 eggs


Make a syrup of the white sugar with water; boil; when cold add tartaric acid, essence of lemon, and the whites beaten to a stiff froth; bottle. A wineglass of the cream to a tumbler of water, with sufficient carbonate of soda to make it effervesce.


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Attributed to Mrs. W. Fraser.


My Pet Recipes, Tried and True (1900).

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