Lemon Gelatine Cream

Ingredients

• a loz. packet of gelatine
• h pint of milk
• the thinly-pared rinds of two Lemons
• 1 pint of cream
• sweeten to taste with caster sugar
• a little strained Lemon-juice

Method

1. 1

   Soak gelatine in milk for 3-4 hours.

2. 2

   Heat with Lemon rinds and sugar until dissolved.

3. 3

   Strain, mix with cream, and whisk until nearly cold, adding Lemon-juice.

4. 4

   Pour into a mould and chill until set.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 290. The excerpt below is the record exactly as published.

a loz. packet of gelatine into a basin, cover with h pint of milk, and let it soak for three or four hours. Afterwards turn it into a stewpan, put in the thinly-pared rinds of two Lemons, sweeten to taste with caster sugar, and stir the whole over the tire until the gelatine has dissolved. Next strain the milk, mix 1 pint of cream with it, and whisk gently until nearly cold, adding from time to time a little strained Lemon-juice

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