Stone Cream

Ingredients

• Make a pint of blancmange with gelatine
• two stale sponge biscuits sliced
• Grate the rind of a lemon
• squeeze on them the strained juice
• a little good jam upon them

Method

1. 1

   Put two stale sponge biscuits sliced at the bottom of a glass dish, and lay a little good jam upon them.

2. 2

   Grate the rind of a lemon upon them, and squeeze on them the strained juice.

3. 3

   Cover the dish with the blancmange while it is still in a liquid condition, and let it stand in a cool place till stiff.

4. 4

   Ornament it with knobs of the same jam that is spread on the cakes, or, if preferred, garnish it with blanched almonds.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 193. The excerpt below is the record exactly as published.

Stone Cream. Cheese. Marketing. For the Day.— Two fresh Mackerel (April 4th) ; Potatoes ; Greens ; a square piece of Brisket of Beef, weighing about eight pounds : a sugar-cured Ham, weighing about twelve pounds. For To-morrow.— Watercress. Breakfast. — Bath Chap (August 25th) ; German Sausage (June 6th); Muffins (January 30th) ; Corn-flour Milk (June 19tli). Luncheon. — Baked Mackerel (April 15th); Spiced Pie (May 7th). Dinner — Giblet Soup (February 1st) ; Stewed Ox-tails (May 8th); Potatoes (April 12th); Cabbage Greens (June 4th). Stone Cream. — Make a pint of blancmange with gelatine (December 11th), or corn¬ flour (June 15th). Put two stale sjjonge biscuits sliced at the bottom of a glass dish, and lay a little good jam upon them. Grate the rind of a lemon upon them, and squeeze on them the strained juice

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