Recipe or source entry
Cold cream
Dissolve four ounces of oil of sweet-almonds with four ounces of spermaceti; pour these into a basin containing four ounces of rose-water, and use a very clean whisk, or a silver fork, to beat up the whole into a smooth creamy substance.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter40/cold-cream.html- Legacy revision
8531e8373e9b- Source checksum
57497298db9c158bfc69d8d856b73cea2ac36d11dd9ebed25b7a872c0a761bd0- Legacy text checksum
75ce91a666b319016c1b403c3c36da0a46dbb718d373ad7849b803f5321d5d81
Cite this page
Cold cream. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter40/cold-cream.html