Lemon Cream

Ingredients

• 1 oz, castor .sugar
• 1 teaspoonful Cox’s lemon essence
• 2 lemons
• $ oz. gelatine
• ^ pint cream, i pint milk.

Method

1. 1

   Soak the gelatine in a little cold milk for about 15 minutes and then dissolve over the fire.

2. 2

   Peel the lemon thinly and put with the cream and the rest of the milk into a covered stewpan and let it stand in a gentle heat for 1 hour, taking care to heat it slowly and not allow it to boil.

3. 3

   Remove the peel, add the sugar, and strain in the gelatine.

4. 4

   When cool strain in the juice of 1 lemon and add essence.

5. 5

   Pour into wetted mould.

6. 6

   Set aside until firm, then turn out on a cold dish, and serve.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 48. The excerpt below is the record exactly as published.

LEMON CREAM. I oz, castor .sugar. I teaspoonful Cox’s lemon e.ssence. 2 lemons. Soak the gelatine in a little cold milk for about 15 minutes and then dissolve over the fire. Peel the lemon thinly and put with the cream and the rest of the milk into a covered stewpan and let it stand in a gentle heat for i hour, taking care to heat it slowly and not allow it to boil. Remove the peel, add the sugar, and strain in the gelatine. When cool strain in the juice of i lemon and add essence. Pour into wetted mould. Set aside until firm, then turn out on a cold dish, and serve. Annie M'Vicar, Glasgow. $ oz. gelatine. ^ pint cream, i pint milk.

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