Lemon Cream

Ingredients

• half an ounce of isinglass
• half a pint of cream
• 2 Lemons
• half a gill of sherry
• a dessert-spoonful of pounded loaf-sugar

Method

1. 1

   1.

2. 2

   Simmer and dissolve the isinglass in sufficient milk to cover it, with the thin outer rind of half a lemon.

3. 3

   2.

4. 4

   Whip up the cream with the juice of one or two lemons, sherry, and pounded loaf-sugar.

5. 5

   3.

6. 6

   When the isinglass is dissolved, remove the lemon rind, and while just warm, stir the whole together in a basin.

7. 7

   4.

8. 8

   Put it into a mould, stirring to prevent any settlement.

9. 9

   5.

10. 10

    Surround the mould with ice.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 130. The excerpt below is the record exactly as published.

2 Lemons. Sherry. 1. Simmer and dissolve half an ounce of isinglass in sufficient milk to cover it, with the thin outer rind of half a lemon. 2. Whip up half a pint of cream with the juice of one or two lemons, half a gill of sherry, and a dessert-spoonful of pounded loaf-sugar

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