Lemon Cream
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 38. The excerpt below is the record exactly as published.
LEMON CREAM.—Dissolve 1 ounce of gelatine in cold water, squeeze the juice of 2 lemons and scrape the rind of 1 into it. Heat up and strain. SBoil 14 pints sweet cream
Cook this with the app: pantry check, scaling, and the assistant.