Holstein Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons. Probable cost, 6d. if made with milk.
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 724. The excerpt below is the record exactly as published.
Holstein Cream. — Take the thin rind of a lemon, and let it soak by the side of the fire in a pint of cream for half an hour, and after- wards bring it slowly to a boil. Mix a tea- spoonful of ground rice very smoothly with the strained juice of the lemon and a little cold milk. Stir it into the boiling liquid, add two table*spoonfuls of sugar, and boil five minutes longer, stirring all the time. Slice a small spongecake
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