Parisienne Cream

Ingredients

• 1 ounce of fine isinglass
• 1 pt. of thin cream
• 3 oz. of sugar broken into small lumps
• % pt, of rich cream
• 8 oz. of the finest apricot or peach jam

Method

1. 1

   Dissolve the isinglass in the thin cream, and strain it through folded muslin; put it into a clean saucepan with the lump sugar, and when it boils add the rich cream; add it by spoonfuls to the jam, which has been passed through the sieve when made.

2. 2

   Mix the whole smoothly, and put it into a mould and stir till nearly cold, to prevent the jam sinking to the bottom.

3. 3

   Put it on ice, and when set turn it out and serve.

4. 4

   The strained juice of a lemon may be added when making the cream, and is a great improvement.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 127. The excerpt below is the record exactly as published.

Parisienne Cream -—Ingredients—1 ounce of fine isinglass, 1 pt. of thin cream, 3 oz. of sugar broken into small lumps, % pt, of rich cream, 8 oz. of the finest apricot or peach jam

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