Lemon Cornflour Cream
From The encyclopaedia of practical cookery, 1892
Serves 4
Excellent with stewed fruit.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 290. The excerpt below is the record exactly as published.
sweeten to taste with caster sugar, and stir the whole over the tire until the gelatine has dissolved. Next strain the milk, mix 1 pint of cream with it, and whisk gently until nearly cold, adding from time to time a little strained Lemon-juice. Pour the cream into a mould, and stand it in a cool temperature or on ice until quite cold and set. Before serving, dip the mould into warm water, wipe it, and turn the cream on to a dish. (9) Put 1 pint of water into a lined saucepan with the thinly-pared rind of a Lemon and boil until flavoured, then remove the Lemon-rind. Mix 1 heaped table-spoonful of cornflour with 1 teacupful of cold water, and stir in the boiling water. If at all lumpy, strain the mixture, pour it into the saucepan, and stir over the fire with a wooden spoon until thickened, then move it to the side. Beat two eggs well together with the juice of two Lemons
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