American
Concord Cream
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1 pint Cream
- 1¼ cups Grape Juice
- ⅓ cup Sugar
- As needed Lemon Or Fresh Lime Juice
- ½ cup Heavy Cream
- As needed Pistachio Nuts finely chopped
Make it
Method
- 1
Mix cream, grape juice, and sugar. Add lemon or lime juice to taste. Freeze, and serve in glasses. Garnish with heavy cream beaten until stiff, sweetened, and flavored. Sprinkle cream with nuts.
Source & rights
Where this recipe comes from
Concord Cream, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.