Creme Seville
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 44. The excerpt below is the record exactly as published.
CREME SEVILLE Dissolve half an ounce of isinglass into a break- fast-cupful of white wine. Then work some sugar on the rind of a lemon and squeeze the juice into the wine. Let the mixture stand until nearly set, then add a pint of stiffly whipped cream, and add three tablespoonsful of orange marmalade
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