Cream, Lemon (Another way)

Ingredients

• one pint of cream
• four table-spoonfuls of sifted sugar
• the thin rind of a lemon
• one ounce of best isinglass
• the yolks of two eggs

Method

1. 1

   Simmer cream with sugar, lemon rind, and isinglass until dissolved.

2. 2

   Cool slightly, add beaten egg yolks, strain, and thicken over a slow fire without boiling.

3. 3

   Add lemon juice, mix, and set in a cool place until set.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 420. The excerpt below is the record exactly as published.

one ounce of best isinglass, six ounces of loaf sugar, half a pod of vanilla, and a pint of milk into a saucepan, and boil it slowly, stirring all the time, until the isinglass is dissolved. Strain the mixture, and, when a little cool, mix it with a pint of thick cream. AVhisk it quickly till it thickens. Put it into a well-oiled mould, and set it on ice, or, if preferred, serve in glasses. Time, from ten to thirty minutes to dissolve the isinglass. The best requires the longest boiling. Pro- bable cost, 3s. Sufficient for a quart mould. Cream, Lem.on. — Rub the thin rind of a lemon on a quarter of a pound of loaf sugar, and squeeze over it the juice of two lemons, and add two glasses of sherry. Let it stand for nearly an houi-. Strain the syrup, and pom- over it one pint and a half of cream which has been boiled and slightly cooled. Pour it rapidly from one jug to another, till it is thoroughly mixed, and a little curdled. Serve in custard- glasses. Probable cost, with cream, 2s. 8d., exclusive of the sheiTy. Sufficient for ten or twelve glasses. Cream., Ijem.OIl (Another way). — Put one pint of cream into a scrupulously clean saucepan, with four table-spoonfuls of sifted sugar, the thin rind of a lemon, and one ounce of best isinglass. Sim- mer gently until the isinglass "is dissolved, let it cool a little, then add the yolks of two eggs well beaten. Strain the liquid into a jug; put the jug into a saucepan of cold water, place this over a slow fire, and stir it constantly until it thickens; it must not boil. When nearly cold, add the juice of the lemon. Pour the cream T)ackwards and for- wards for a few minutes until the juice is well mixed. Put it into a well-oiled mould, and keep in a cool place until set. Turn it out be- fore serving. Crood cream may be made of Swiss milk ; if this is used, the sugar must be omitted. Time, half an hour. Probable cost, 2s. lOd. with cream, Is. 8d. with Swiss milk. Sufficient for one pint and a half mould. Cream, Lemon (another way).— Peel three lemons, and put the thin rind with a quait of new milk into a saucepan. Add six or eight blanched almonds, half a pound of sugar, and two ounces of gelatine which has been soaked in half a pint of water. Let all boil gently for a few minutes, cool the milk a little, and mix it gradually with the yolks of six eggs. Pom- it from one jug to another till nearly cold, then add the juice of the lemon, pour it again backwards and forwards, put it in a well-oiled mould, and let it stand in a cool place until ready to turn out. Probable cost, 2s. 3d. Sufficient for a largo mould. Cream, Lemon (another way).— Peel three lemons, and squeeze out the juice into a quart of good milk ; add the peel cut in pieces, and cover the vessel for a few hours. Then add the yolks of six eggs well beaten, and a pint of water sweetened ^\-ith a quarter of a pound of sugar. Strain the milk, and simmer it ovei- a gentle fire until it becomes of the consistency of cream, and ix)ur it into jelly-glasses. Time, ten minutes to simmer the cream. Probable cost. Is. 2d. Sufficient for one dozen and a half glasses. Cream of Rice Soup. — This is made by thickening some good stock with ground rice. The rice should be mixed smoothly with a little cold water, and added to the boiling stock. Cream, Omelet.— Mix very smoothly three dessert-spoonfuls of ground rice with half a pint of cream, a little at a time, and put it into a saucepan with a small pinch of salt, the thin rind of a lemon

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