Lemon Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a pint and a half mould.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 825. The excerpt below is the record exactly as published.
Lemon Cream. — Take the thin rind of one large or two small fresh lemons, and put it into a pint of cream. Let it soak for half an hour, then stir in four ounces of sifted sugar and the strained juice of the lemon. When weU mixed, add one ounce of dissolved and cooled isinglass
Cook this with the app: pantry check, scaling, and the assistant.