Canary Cream

Ingredients

• H pint milk
• 4 oz. loaf sugar
• 1 lemon
• f oz. leaf 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.

4. 4

   Stir into the stewpan containing the milk, put it on the fire and stir until it becomes thick (it must not boil).

5. 5

   Strain into a wetted mould.

6. 6

   Place it on the ice or in a very cool place to set.

7. 7

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

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 463. The excerpt below is the record exactly as published.

Canary Cream. — H pint milk, 4 oz. loaf sugar, 1 lemon, f oz. leaf gelatine, 6 yolks of eggs

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