Imperial Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Should be allowed to set before serving.
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 735. The excerpt below is the record exactly as published.
Imperial Cream.- — Put the strained juice of thi-ee lemons into a rather deep glass dish. Boil a quart of cream with the thin rind of a lemon, and poirr it into a jug, stirring in at the same time, by degrees, eight ounces of finely- powdered suga
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