Lemon Cream

Ingredients

• 1 oz. Cox’s Gelatine
• 1/2 pint Cream
• 1/2 pint Milk
• 2 Lemons
• 2 oz. Castor Sugar

Method

1. 1

   Soak the Gelatine in a little cold milk for about fifteen minutes, and then dissolve over the fire.

2. 2

   Peel the lemons 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 one hour, taking great care to heat it very slowly and not allowing 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 one lemon, and add the essence.

5. 5

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

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 19. The excerpt below is the record exactly as published.

I oz. Castor Sugar. I teaspoonful Essence. Cox’s Lemon (71) LEMON CREAM. 1 oz. Cox’s Gelatine. J pint Cream. 5 pint Milk. 2 Lemons

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