FoodNet

Cream (Stone)

From Hilda's "where is it?" of recipes, 1891

If milk is used instead of cream, add one egg and a teaspoonful of butter.

Presented as published in 1891. 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

Nutrition per serving

1811Calories
34 gProtein
46 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1811 kcal
Protein34 g
Carbohydrates46 g
Fiber0 g
Sugars28 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium152 mg
Potassium459 mg
Calcium303 mg
Iron0.3 mg
Magnesium34 mg
Phosphorus278 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate8.5 mcg
Choline11 mg
Caffeine0 mg
Water276 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 17. The excerpt below is the record exactly as published.

i oz. Gelatine. I lb. Sugar, a or 3 Lemons. Soak the gelatine in some of the milk for a quarter of an hour ; add to it the sugar and rind of lemon cut very thin ; put the whole in a saucepan, and let it boil a few minutes, then stir in the remainder of the cold milk. When nearly cold, squeeze in the juice of the lemons. It is better made the day before, and put into a wetted or oiled mould till cold. CREAM {ORANGE). (Mrs. Fleming's Recipe.) Ingredients. I quart Milk. Rind of 2 OrangCL 3 Eggs. I oz. Gelatine. 4 oz. Sugar. Juice of i Lemon. Make a custard of the milk and eggs, stir till it thickens. Dissolve the gelatine in a little warm water (previously soaked in cold), add to it the juice of a lemon, then stir it in the custard ; put into a buttered mould, and set to ice. CREAM (STONE). Ingredients. Marmalade, Jam, or i oz. Loaf Sugar. Preserve. 1 pint of Cream. \ oz. Gelatine. i wineglass of Slierrjr. Milk may be substituted for cream, but, if so, an egg and teaspoonful of butter should be added. Cover the bottom of a pie-dish with a thin layer of marmalade (or jam). Stir into the pint of cream a quarter of an ounce of gelatine, previously dissolved, and one ounce of loaf sugar ; let it boil a few minutes, stir all the time. Strain, and when cooled add a wineglass of sherry,
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