Lemon Isinglass Cream

Ingredients

• the yellow rinds of two Lemons
• lqt. of new milk
• 12oz. of sugar
• the yolks of seven well-beaten eggs
• 1oz. of isinglass

Method

1. 1

   Boil peels with sugar and milk until isinglass dissolves.

2. 2

   Strain, mix with egg yolks, and pour into an oiled mould.

3. 3

   Serve cold.

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.

lqt. of new milk ; boil over a moderate fire till the isinglass has dissolved (it will take from eight to ten minutes). Strain the preparation through a fine hair sieve into a jug, stir in the yolks of seven well-beaten eggs, then pour the mixture from one jug to another ; when nearly cold, add the strained juice of two Lemons, mix thoroughly together, then pour it into an oiled mould. When ready to serve, turn it out of the mould on to a glass dish (see Fig. 1062). (11) Steep the thinly-peeled rinds of two Lemons in h pint of boiling water ; when it has stood long enough to draw the flavour from the peel, dissolve lib. of loaf sugar in it. When nearly cold, stir in the strained juice of two Lemons and three well-beaten eggs. Pour the preparation into .a jug, stand it in a saucepan of boiling water, and stir it over the tire till thick ; then remove it and leave Lemons — continued. till cold, giving an occasional stir. This cream is better served on the following day. It should be turned either into glasses or into a glass dish. (12) Boil lqt. of cream and when half cold mix with it the beaten yolks of seven or eight eggs, and stir until quite cold. Pour the cream into a lined saucepan, put in ilb. of caster sugar and l table-spoonful of grated Lemon-peel, and stir it constantly over a gentle fire. When almost on the point of boiling, take the cream oil the lire and let it get cool. Serve the cream cold in small glasses. (1.3) Mix 1^ table-spoonfuls of arrowroot till smooth in a small quantity of cold water, and stir in gradually 1 pint of boiling water. Turn the mixture into a lined saucepan and stir it over a gentle fire with a wooden spoon until thick ; boil for a few minutes, colour it lightly with a small quantity of safl'ron, add 1 teaspoonful of Lemon-juice and a small quantity of grated Lemon-peel, sweeten to taste with loaf sugar, and move it to the side of the lire. Beat the yolks of four eggs well and stir them quickly into the arrowroot. Continue stirring at the side of the lire a sufficient time to cook the eggs without letting them curdle, then move it away and leave until cold. Serve the cream in small glasses. (14) Dissolve ioz. of isinglass in i pint of white wine, then mix with it the juice of one large Lemon or two small ones and 3 table-spoonfuls of caster sugar, and strain the mixture into a mould. When nearly cold, fill up the mould with cream, stir all well together, and pack in pounded ice and salt. When sufficiently frozen dip the mould in hot water, quickly removing it again, wipe, turn the cream out on to a fancy dish, and serve. (15) Rub the peel of two Lemons on loaf sugar. Put 12oz. of sugar

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