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Covington Cream · HaveItMakeIt

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Covington Cream

A historic recipe, as printed in The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910). Quantities and methods are as written then.

Ovens had no dials: a slow oven is about 300–325°F, moderate 350–375°F, hot 400–450°F. A yeast cake is about 2¼ teaspoons of dry yeast, a square of chocolate is 1 ounce, and bread flour or pastry flour can be replaced with all-purpose flour.

Ingredients

¾ cup sugar
½ cup Formosa tea infusion
⅓ cup rum
1 quart cream

Steps

Mix ingredients, and freeze to a mush. Serve in frappé glasses.

More recipes with tea, rum or cream

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.