Lemon Cream

Ingredients

• the juice of 4 lemons
• 1.5 cups sugar
• 0.5 box of gelatine
• 3 cups of cream

Method

1. 1

   Strain lemon juice and add sugar.

2. 2

   Dissolve gelatine and mix with lemon juice and whipped cream.

3. 3

   Pour into a mold, set on ice, and serve cold.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 316. The excerpt below is the record exactly as published.

LEMON CREAM. — Take the juice of 4 lemons, strain, and add 1| cups sugar; dissolve ^ box of gelatine, and add that" and the strained lemon juice to 3 cups of cream whipped till stiff. Pour into a mold, set on ice, and serve cold. COCOANUT CREAM — In 1 cup of milk dissolve f box of gela- tine; strain, and when cool add 1 cup sugar, 2 cups of either desicca- ted or fresh grated cocoanut, and 2 cups of cream whipped until stiff; then put it in a mold and set it on the ice. LEMON JELLY — Place | box gelatine in a pint of cold water, and set it on the stove where it will heat and dissolve gradually. When dissolved, add another x^int of hot water, and sugar and lemon juice to taste — about 2 lemons, if small, will suit the taste of most people, but the more lemon juice, the more sugar. Make it a day before using, and set in the ice^chest to harden; serve with thick whipped cream, or our mock whipped cream, given among the fill- ings for layer cakes. LEMON JELLY AND CREAM— Place a mold of vanilla cream on the dish in which it is to be sent to the table; cut another mold of lemon jelly in pieces, or break it with a spoon to a quiv- ering mass, for a garnish. Serve a portion of each to a person; the combined flavor is delicious. LEMON WHIP — Cover ^ box of gelatine with 4 tablespoons of cold water; let stand ^ hour and add 1 cup of boiling water, ^ cup sugar, the juice of 1 small lemon and 1 teaspoon of vanilla; stir until the sugar is dissolved, and set in a cold place to stiffen. When congealed, but not really hard, add the unbeaten whites of 2 eggs, and beat all to a stiff white froth. Turn into a pudding mold and set aside several hours to harden. Serve with vanilla sauce made from the yolks of the eggs and 2 cups of milk v/ith vanilla flavoring. GELATINE FROZEN PUDDING.— Soak | box gelatine in 2 cups cold water for | hour; pour on 1 cup of boiling water, and stir till it is all dissolved. Set away to cool until it begins to jelly, then stir in 2 oranges cut in small pieces, 2 bananas sliced, 12 English walnuts, 6 figs. Eat with whipped, or mock whipped cream, or soft custard. It will keep on ice for several days. One= half this will be enough for 5 or G persons. MOCK ICE — Rub 3 tablespoons of some good preserve through a sieve with enough milk to fill a quart mold. Dissolve | oz. of gelatine in 1 cup milk, mix well with the above, put it in a mold, set in a cool place and turn out the next day. GELATINE PKEPARATIONS 431 MACEDONIAN JELLY.— Put 2 ounces of gelatine in 3 pints of cold water and place it on the stove, where it will heat gradually and dissolve. Add to the hot gelatine the strained juice of 2 lemons, and sugar to taste. Cool a little of the jelly in a mold by setting it on ice; when solid, add a layer of nicely- washed Zante currants, seeded raisins, and stoned dates, then cover the fruit with more of the warm jelly; harden again on the ice, and repeat the process until the mold is full. Fresh grated or desiccated cocoanut may be used instead of fruit if preferred. ORANGE DESSERT — Dissolve ^ box or gelatine in 2 cups cold water; add 2 cups boiling water, 2 cups sugar and the juice and pulp of 1 lemon. Slice 8 oranges, put them in a dish, and pour the mixture over them. Keep in a cool place till ready to serve. Other Fruits can be prepared with gelatine in the same way. ORANGE CREAM — In 2 cups of water dissolve 1 oz. of gel- atine; strain it, and add 1^ cups sugar

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