Persian Cream

Ingredients

• one ounce of Cox' gelatine
• a pint of sweet milk
• three ounces of sugar
• one-half pint of fresh sweet cream
• eight ounces of jam or preserved fruit
• the strained juice of a lemon

Method

1. 1

   Dissolve gelatine in sweet milk, then strain.

2. 2

   Place in a saucepan with sugar.

3. 3

   When it boils, stir in fresh cream.

4. 4

   Slowly add to jam or preserved fruit, mixing until smooth.

5. 5

   Stir until cold, then add lemon juice.

6. 6

   Mould and let it set for 12-14 hours in a cool place before serving.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.

PERSIAN CREAM. Dissolve one ounce of Cox' gelatine in a pint of sweet milk, then stram, place in a saucepan with three ounces of sugar. When it comes to a boil stir into it one-half pint of fresh sweet cream ; then add this mixture, at first very slowly in a small quantity to eight ounces of jam or preserved fruit; mix until smooth, and stir until cold, in order that the fruit may not sink to the bottom of mould ; when the liquid is added to the fruit and stirred until quite cold, beat briskly together, lastly add the strained juice of a lemon

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