Stone Cream

Ingredients

• Put a little apricot, plum, or cherry jam into a glass dish
• Grate upon it the rind of a lemon
• add the strained juice
• Pour over it as much liquid blancmange nearly

Method

1. 1

   Put jam in a glass dish, grate lemon rind over it, add strained lemon juice, and pour liquid blancmange over until covered.

2. 2

   Serve when stiff and cold, garnished with pink sugar, red-currant jelly, preserved fruit, or blanched almonds.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1905. The excerpt below is the record exactly as published.

Stone Cream. — Put a little apricot, plum, or cherry jam into a glass dish. Gi-ate ujx)n it the rind of a lemon, and add the strained juice. Pour over it as much liquid blancmange nearly

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