Boston Cream Recipe
Ingredients
4 lbs. sugar
4 quarts water
4 ozs. tartaric acid
1 1/2 ozs. essence of lemon
4 egg whites
Carbonate of soda
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.
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.
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