Miss Elliott’s Stone Cream

Ingredients

• 3 spoonfuls of lemon-juice
• a little of the peel grated
• some apricot sweetmeat
• 1 pint of rich cream
• ½ oz. of isinglass
• two-thirds of a pint of water
• sugar to your taste

Method

1. 1

   Combine lemon juice, grated peel, and chopped apricot sweetmeat in a glass dish.

2. 2

   Boil cream with dissolved isinglass and sugar for 5 minutes, stirring constantly.

3. 3

   Strain into a jug and pour over the apricot mixture when almost cold.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 55. The excerpt below is the record exactly as published.

MISS ELLIOTT’S STONE CREAM May knife, this process makes it very tender ; lay it in a pie- dish and pour some milk over it, leaving it to soak for an hour. Now take some onions, cut in rings, and fry them a light-brown in fat. Take them out of the pan and keep hot. Put half-an-ounce of butter in the frying- pan and let it heat well. Now roll the beefsteaks in a mixture of flour, fine bread-crumbs, pepper and salt, and fry them in the hot pan on a quick fire, turning constantly. Be very careful 7iot to put a fork into the steaks, or all the richness will ooze out, but turn them with a knife. When brown, which will take about eight minutes, pop the steaks on a very hot dish, heap the fried onions on the top of the steaks, and serve quickly. This is_the same as a recipe given me by Mrs. Becker. Miss Elliott’s Stone Cream. — For a pudding at luncheon we had stone cream from the following good old recipe of Miss Elliott’s. Put at the bottom of a glass dish 3 spoonfuls of lemon-juice with a little of the peel grated and some apricot sweetmeat, chopped small. Then take i pint of rich cream with ^ oz. of isinglass dissolved in two-thirds of a pint of water, and sugar to your taste

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