Stone Cream
From An old-world recipe book, 1908
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 8. The excerpt below is the record exactly as published.
Stone Cream Let the bottom of a glass dish be covered with preserve, or with fresh fruit sweetmead, grate the rind of a 56 AN OLD-WORLD RECIPE BOOK small lemon over it, and squeeze the juice ; boil an Oz. of Isinglass in a pint and half of Cream
Cook this with the app: pantry check, scaling, and the assistant.