Caramel Cream

Ingredients

• Eight ounces of pounded sugar
• The yolks of eight eggs
• The grated rind of two lemons
• Salt
• One pint and a half of cream
• One ounce of clear isinglass

Method

1. 1

   Put two ounces of the sugar into a stewpan, with the grated lemon peel, and stir it over a slow fire until it begins to colour; then pour in a pint of the cream; add the rest of the sugar, the yolks, and a little salt; stir the whole over a slow fire till the eggs are set; then strain through a tammy or sieve into a large basin, whip the rest of the cream, stir it in, and add the isinglass dissolved.

2. 2

   Pour the cream into a mould.

3. 3

   In summer time it should be embedded in rough ice.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 25. The excerpt below is the record exactly as published.

CARAMEL CREAM Ingredients Eight ounces of pounded sugar. The yolks of eight eggs. The grated rind of two lemons. Salt. One pint and a half of cream. One ounce of clear isinglass

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