Rhenish Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Time to prepare almonds: an hour and a half. Sufficient for a quart mould.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1519. The excerpt below is the record exactly as published.
henish. Cream. — Dissolve an ounce of isinglass and four ounces of loaf sugar in a pint of boiling water, and let the liquor stand until cold. Add the grated rind of half a Seville orange, and one lemon, and the juice of both, or, if preferred, the rind of two and the juice of three lemons. Beat the yolks of four fresh eggs, stir these into the preparation, and boil gently, stirring all the time untU it is on the point of boiling ; pour it into a damp mould, and let it stand in a cool place till set. The flavour of this cream is often varied by the addition of two ounces of sweet almonds and eight bitter ones, which have been blanched and pounded, then mixed with a cupful of cold water
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