Lemon Cream (1)

Ingredients

• ^oz. Isinglass
• 6ozs. lump Sugar
• ^pt. Cream
• 2 Lemons
• ^pt. Water

Method

1. 1

   Melt the isinglass in the water, with the sugar, and the juice of the lemons; strain this through muslin into a large bowl, then add the cream and beat well with a whisk for ten minutes; it will then be ready to pour into a wet mould, and should be placed in some cool place to set.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 61. The excerpt below is the record exactly as published.

^pt. Cream. £pt. White Wine. Jib. sifted Sugar. Rind and juice of 1 Lemon. Put into a large basin and whisk well till it becomes quite thick, then put into jelly glasses. This quan- tity will make 10— not very full. This cream is better made the day before it is wanted. Mrs. Rooke. Imperial Trifle. ipt. of thick Cream, ipt. of rich Custard. 30ZS. of Almonds. 1 large Sponge Cake or 10 small ones, jib. of Crystallised Fruits. 12 Macaroons, and a few Ratafias. Choose a large glass bowl, cut the sponge cakes and place raspberry jam between and arrange them in the 154 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. glass dish. Cut up one or two of the smaller fruits and scatter in with the ratafias and a few almonds. Now soak the cake well with cooking sherry and brandy. Pour the custard over; whip the cream, and spread it over the top in the form of a pyramid; decorate with the almonds shredded, and bright crystallised fruits and arrange the macaroons all round the dish. A. King. Jaune Mange. Break the yolks of 3 eggs into a tumbler, beat them well, then add to them the juice of two lemons (if not very large) and a little of the rind; sugar to taste and fill up the glass with sherry. Dissolve ioz. gelatine in a tumblerful of water, then boil it; add the eggs and wine to it, and let all thoroughly mix, but do not boil again. Strain through muslin into a mould. J. F. C. Leehe Crema. Beat up 3 eggs, leaving out 2 of the whites; add to them gradually a pint and a half of milk; then mix very carefully 4 tablespoonfuls of fine white flour and 2oz. of finely powdered sugar, and flavour with a little grated lemon peel. Boil these ingre- dients over a slow fire, stirring constantly until the flour is cooked. Prepare a shallow dish with some ratafias at the bottom, and when the crema is suffi- ciently boiled pour it through a sieve upon the rata- fias. This dish is always served cold, and just before serving some finely powdered cinnamon is dusted pretty thickly over it. This was obtained from the nuns of Santa Clara Convent at Palmas, in the island of Grand Canary. Lemon Trifle. Boil 1 pint of water with the rind of a grated lemon and sufficient sugar to sweeten. Take a tablespoon- 155 IN AID OF THE FUND FOR THE REMOVAL OF ful of cornflour or arrowroot, and mix with the juice of the lemon; add to it the yolks of two eggs, beaten. Pour it into the boiling water, and let it thicken. Pour it, when a little cool, over a pyramid of sponge cakes and ratafias. Beat the whites of eggs to a stiff froth and put over the top when cold. Cream can also be added to the whites of eggs. Mrs. Smart. Lemon Cream (1). ^oz. Isinglass. 6ozs. lump Sugar, ipt. Cream. 2 Lemons. ^pt. Water

Cook this with the app: pantry check, scaling, and the assistant.