Recipes > Desserts > Creams > Cream for Fruit

Cream for Fruit

This recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit.


  • 1 cupful of sweet milk
  • whites of 2 eggs
  • 1 tablespoonful of white sugar
  • piece of butter the size of a nutmeg
  • 1/2 cupful of cold milk
  • 1 teaspoonful of cornstarch


Heat sweet milk until boiling. Beat together the egg whites, white sugar and butter. Now add cold milk and cornstarch; stir well together until very light and smooth, then add it to the boiling milk; cook it until it thickens; it must not boil. Set it aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer.


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The White House Cookbook (1887).

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