Lemon Cream (Creme au Citron)

Ingredients

• | pt. double cream
• | pt. custard
• 2 oz. castor sugar
• 1 large lemon
• 1 oz. French gelatine
• 2 table-sps. water
• Decoration

Method

1. 1

   Prepare a mould with decorations.

2. 2

   Grate lemon rind into sugar, blend well.

3. 3

   Make custard and add lemon sugar and juice.

4. 4

   Mix with whipped cream and pour into the mould.

5. 5

   Chill until set and serve with jelly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 717. The excerpt below is the record exactly as published.

£ pt. custard. 1 gill thick cream. | oz. gelatine. ) Make \ pint good custard (see Recipe 794) sweeten it to taste, and add a little ratafia essence. Dissolve the gelatine in a little milk or water, and strain it into the custard. Now break up the sponge cakes, and put them into a basin with the ratafia biscuits. Pour the custard hot over them, and allow all to soak for a short time. Remove the hard sugar from the preserved fruits, and cut them in small thin pieces, reserving a few pieces to decorate the pudding. Add the cut-up fruit to the pudding mixture along with the almonds, blanched and shred, and, when the custard is beginning to set, pour all into a wet mould, and put in a cool place to stiffen. When firm to the touch, turn out and decorate on the top and round the sides with whipped cream, sweetened and flavoured, and pretty pieces of preserved fruit. Sufficient for 4 or 5 persons. Probable cost, Is. 2d. 2013. Italian Cream (Creme a l’ltalienne) 1 pt. milk. 3 eggs. 2 table-sps. sugar. A pinch of salt. | oz. gelatine. 2 table-sps. water. Flavouring. Make a custard with the yolks of eggs, sugar, and milk. Pour it into a basin, and add flavouring to taste. Dissolve the gelatine in a little water, and pour it into the custard. Mix well together, and strain all into another basin. When the custard begins to stiffen, stir in very lightly the whites of the eggs beaten to a stiff froth with a pinch of salt. Turn all into a wet mould, and set aside until firm. When wanted, turn out on a glass or silver dish. Notes. — The mould may be decorated with a little pink jelly before pouring in the cream mix- ture. A cold fruit sauce or a puree of fruit may be poured round the cream when it is turned out. Sufficient for 4 or 5 persons. Probable cost, 6 d. 2010. Gooseberry Trifle 1 lb. gooseberries. Sugar and water. \ pt. good custard. 1 gill double cream. Sugar. Vanilla. Decoration. Stew the gooseberries until soft and pulpy with very little water, and sugar to taste. Then rub them through a sieve fine enough to keep back all the seeds. Put this gooseberry pulp into a glass or china dish, and let it become quite cold ; pour some good custard over, and stand again a short time. Then whip the cream until thick. 2014. Lemon Cream (Creme au Citron) | pt. double cream. \ pt. custard. 2 oz. castor sugar. 1 large lemon. 1 oz. French gelatine. 2 table-sps. water. Decoration

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