Canary Cream

Ingredients

• H pints milk
• 4 ozs. loaf sugar
• 1 lemon
• | oz. Co.x’s gelatine
• 6 yolks of eggs

Method

1. 1

   Boil the milk, add the sugar and the thin rind of the lemon.

2. 2

   Dissolve the gelatine in a little warm milk, and add it to the above.

3. 3

   Beat up the yolks of eggs, add the strained juice of half the lemon; stir into the stew-pan containing the milk, etc., put it on the fire, and stir until it becomes thick (it must not boil).

4. 4

   Strain into a wetted mould, place it on the ice or in a very cool place to set.

5. 5

   Turn out when set, and serve with fruit compote or jam.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 30. The excerpt below is the record exactly as published.

CANARY CREAM. H pints milk 4 ozs. loaf sugar 1 lemon | oz. Co.x’s gelatine 6 yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.