Prussian Cream

Ingredients

• half a pint of cream
• sugar to taste
• 2 lemons
• 4 eggs
• a glass of maraschino
• a little isinglass

Method

1. 1

   Beat cream with sugar and lemon juice.

2. 2

   Beat eggs with maraschino, mix with cream, and add melted isinglass.

3. 3

   Pour into a mould standing in ice-water, set, and serve.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.

a glass of maraschino, 4 ounces of candied cherries, and half a cup of cream; stir till nearly set; pour into a mould, and stand on ice. NORMANDY CREAM Put half a pint of cream into a pan to- gether with half a pint of milk, 1 box of gelatine, sugar to the taste, and a little va- nilla ; stir well ; do not allow to boil ; wet a mould, and arrange candied fruits in the bottom ; pour in some of the cream, and set aside to cool ; when firm lay in some more candied fruits and add more cream ; repeat 78 COLD DISHES FOR HOT WEATHER till the mould is quite full ; place on the ice to set. PINEAPPLE CREAM Pour a little melted raspberry jelly in the bottom of a mould and allow it to set ; soak a quarter of an ounce of gelatine in a gill of milk; stir it over the fire till thoroughly melted; beat a pint of cream to a froth; add a quarter of a pound of sugar and half a pound of chopped preserved pineapple; stir in the gelatine ; when the raspberry jelly is set, pour in the cream. PRUSSIAN CREAM Beat half a pint of cream to a froth ; add sugar to taste, and the juice of 2 lemons ; beat 4 eggs ; add to them a glass of maras- chino; mix with the cream, and beat; stir in a little isinglass

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