Cream (Fruit)

Ingredients

• 0.5 oz. leaf gelatine
• 2 oz. lump sugar
• 0.5 lb. mixed candied fruits
• 0.25 pint water

Method

1. 1

   Soak the gelatine until dissolved in a quarter of a pint of warm water; rub the sugar on the lemons until the whole of the yellow rind is taken off, put the sugar into a pan with the juice of the lemons, and set by a gentle heat until the sugar is dissolved, add this to the gelatine; whip up the cream until stiff, add to it the gelatine, &c., stir occasionally until almost set, then stir in the fruits, which may be cut up; pour into a wetted mould until set.

2. 2

   If necessary, dip in warm water, and turn out.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 48. The excerpt below is the record exactly as published.

CREAM (Fruit). ^ oz. leaf gelatine 2 oz. lump sugar ^ lb. mixed candied fruits

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