Cream (a la Parisienne)
From Cassell's dictionary of cookery, 1892
Serves 2
Time: half an hour to make; twelve hours or more to stiffen. Probable cost, Is. 10d. with milk, or 3s. 10d. with cream. Sufficient for a quart mould.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 419. The excerpt below is the record exactly as published.
Cream (a la Parisionne).— Pour a pint and a half of boiling milk over an ounce of isinglass, stir it well, add the juice of half a small lemon, two table-spoonfuls of sifted sugar, and half a pouijd of good jam
Cook this with the app: pantry check, scaling, and the assistant.