Lemon Cream

Ingredients

• One 02. gelatine (Nelson's opaque)
• 1 lb. loaf sugar
• the juice of 3 lemons
• the rind of 1, finely grated
• 3 eggs
• 1 pint of milk

Method

1. 1

   Soak gelatine in half pint of cold water for one hour.

2. 2

   Put it into a copper saucepan with sugar, lemon juice, and rind, and pour on boiling water.

3. 3

   Warm gently until gelatine is melted, stirring.

4. 4

   Take off the fire, and when slightly cooled stir in beaten eggs and milk.

5. 5

   Pour into a wetted mould; when set, turn out with custard or cream poured around it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 70. The excerpt below is the record exactly as published.

Lemon Gream. One 02. gelatine (Nelson's opaque), \ lb. loaf sugar, the juice of 3 lemons, and the rind of 1, finely grated; 3 eggs, \ pint of milk. Soak the gelatine in half pint of cold water for one hour, put it into a copper saucepan, add the sugar, the juice and rinds of the lemons, and pour on to it \ pint of boiling water. Warm gently over the fire until the gelatine is thoroughly melted, stirring all the while. Take off the fire, and when slightly cooled stir in the eggs well beaten, and the milk. Pour into a wetted mould ; when set, turn out with custard or cream poured round it. Vanilla Bavaroi*. Three-quarters of a pint of milk (boiled), 3 oz. castor sugar, $ oz. leaf gelatine, 3 yolks of eggs, \ pint whipped cream, 1 tea- spoonful of essence of vanilla. Put into a basin the yolks of the eggs and sugar, pour on to them the milk while hot, add the gelatine. Pour the whole into a saucepan, and stir over a gentle heat till the custard thickens, taking care not to curdle it. Remove from the fire, and allow it to stand till it begins to set. Stir in the vanilla and whipped cream. Whip well, and pour into a wetted mould. Raspberry and Cornflour Mould. Two lb. currants and raspberries, 6 oz. sugar, 3 oz. Brown. and Poison's" cornflour, \ pint of water, a few drops of liquid -in a: \r.-i -r. «W irtH/- at--. 1 JW )* * -UiTi'-q, ..\r--utu.-i . -.. . *:i.l**s» U4.1 h^ii- / V.* 1 l*tlU-A7,4£i. :.^ , pi ^- :.\qrs;xi\tim.* *^ v.». .iurj; k.--. ^ i". ■.»*. VI* .h**-- -j-.t i.../ *■« A lm m* i •t • ■ .• . . .^ — *-i* ii t {(Mi fUK 178 MISS CAMEBON'S COOKEBT BOOK. sugar and vanilla, dissolve in it the gelatine and strain ; stir occasionally until it commences to set, pour into a mould, and set aside. When cold, dip in warm water, and turn out. Cocoa Sponge. Take some of the above cocoa jelly mixture; when luke- warm whip briskly with a whisk until it becomes quite a light froth and firm. Pile on a dish and serve plain oir witb. whipped cream. Chestnut Iced Pudding. Three dozen chestnuts, the yolks of 10 eggs, 1 lb. of sugar, 1 pint of rich cream, 1 oz. of candied peel, 2 oz. of currants, 2 oz. of sultanas, 1 glass of liqueur, vanilla flavouring. Blanch the chestnuts and pound them in a mortar with a little syrup. Pass them through a sieve, and mix them in a basin with 1 pint of rich syrup, 1 pint of cream, and the yolks of 10 eggs. Put mixture in a saucepan, and stir it over a slow fire till it just begins to boil. Take it off and pass it through a sieve. When it is cold put it in the freezer, and when nearly frozen add the sliced peel, the currants and sultanas; then add i a pint of whipped cream mixed with the whites of two eggs beaten to a stiff froth with a little syrup. When the pudding is perfectly frozen, put it in a mould, close the lid, and bury in ice till required. Turn out and serve. Vanilla Ice Cream— Ordinary. Yolks of 4 eggs, 1 pint of milk

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