Stone Cream

Ingredients

• 1/2 lb. of apricot jam
• 2 glassfuls of orange wine
• 1 quart of cream
• 1 oz. of isinglass
• 1 oz. of almonds

Method

1. 1

   Cover the bottom of a glass dish with apricot jam.

2. 2

   Pour some orange wine upon it.

3. 3

   Take the cream, set on a slow fire with the isinglass till it is dissolved, stirring all the time.

4. 4

   Strain it through a sieve, stirring until it is cool enough to pour upon the preserve.

5. 5

   When firm, stick it with blanched pointed almonds.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 41. The excerpt below is the record exactly as published.

1 oz. of isinglass ; 1 pint of rvater ; 6 large oranges ; 2 Tangerine oranges ; 7 ozs. of uugar. Dissolve the isinglass in one pint of water for two 1 .ours; then mix with it the juice of the large oranges iind that of the Tangerine, and the finely powdered mgar. 'WTiisk well together until it becomes a iponge. Put into a mould. Raspberry Sponge. For Eight or Ten Persons. — 1 oz. of isinglass ; J pint ff water ; 1 pint of cream ; lb. of loaf sugar ; ^ the rind ff a lemon ; lb. pot of raspberry jam ; pint of milk. Dissolve the isinglass in half a pint of water, and tfcrain it. Beat the cream with a quarter of a poimd if pounded loaf sugar, and half the grated rind of a P3mon. Beat a half-pound pot of raspberry jam or esUy in half a pint of milk. If jam is used run it iirough a sieve. Mix all the ingredients, and whisk intil a sponge. Baked Plum Pudding. For Eight Persons. — fib. of flour; J lb. of suet ; f lb. currants ; J lb. of sultanas ; 2 ozs. of sugar ; 3 eggs ; | irnt of milk. Mix the flour, the suet, the currants, and the ultanas with a little sugar. When well mixed add lie well-beaten eggs and the milk. Bake an hour nd a half. 96 SAVOURIES AND SWEETS. Whip Syllabub. Fok Eight ok Tkn Pkksons. — pints of cream ; 3 wine- ■ glasses of brandy ; 1 lemon ; 6 glasses of sberry ; ^ pint of milk ; 2 ozs. of sugar. To three half-pints of cream, three wineglasses of brandy with the juice of one lemon squeezed into ' it, and six glasses of sherry ; let the mixture be well sweetened and whisked some time to be sohd, then add the milk. As the froth rises, lay it on a sieve to drain, then place it on the top of the mixture. To be served in jelly glasses. Tipsy Cake. For Ten ok Twelve Persons. — 1 large sponge cake; 1 tumblerful of mixed sberry and brandy ; 1 lemon ; 1 oz. of sugar ; ozs. of almonds ; pints of custard {see page 68.) ! Take a stale sponge cake that has been baked in a pretty mould. Pour as much mixed sherry and i brandy over it as it will absorb, taking the liquor ' that flows into the dish, and pouring it over the cake , again and again. Pour the juice of a lemon that has i been previously sweetened over the cake. Blanch some sweet almonds, cut in four j)ieces lengthways^ : stick all over the cake. Prepare a rich cream custard, j and when cold pour round the cake. {See page 68.) j Serve cold. An Excellent Trifle. For Ten or Twelve Persons. — 6 penny sponge cakes; t lb. of ral alias ; J lb. of macaroons; 1 tumbler of mixed sberry and brandy ; J lb. of blanched almonds ; J lb. of apricot jam; 1 lemon; oz. of sugar; 1 pint of rich cream ; 6 lumps of sugar ; 2 whites of eggs. SAVOURIES AND SWEETS. 97 I I Take six penny sponge cakes and lay tkem in a I urge glass dish. ; cover them with ratafias and maca- j| oons ; pour over the whole half a tumbler of brandy rnd sherry mixed, sufficient to moisten the cakes, :.ut not enough to run out. When the mixed winO ind brandy is quite absorbed, stick the cakes with Uanched almonds cut lengthways, cover between the ' llmonds with apricot jam put on thickly. Sweeten ue juice of one lemon, and pour over the jam. The aiy before it is required to be used, whip a pint of I'ood cream which has been warmed, having pre- iiously stirred into it a wineglassful of sherry and ; Tine of brandy, the juice of one lemon, and six lumps if sugar on which the rind of the lemon has been ■aibbed. Whisk the whites of two eggs to a stiff r<:oth, and lightly mix it with a fork into the cream , iiixture. Whisk until the whole is frothed ; set it iin a sieve in a cool place until the next day. It will ; uke between one and two hours to whip the cream. !i.over the soaked cakes with the cream, piled as high S3 possible ; ornament with flowers. Stone Cream. For Eight Persons. — | lb. of apricot jam ; 2 glassfuls [ orange wine ; 1 quart of cream

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