Stone Cream

Ingredients

• Put the preserves into a glass dish
• Dissolve the Gelatine with the boiling water
• add the cream
• add the sugar
• grated lemon rind
• add the lemon juice

Method

1. 1

   Put the preserves into a glass dish.

2. 2

   Dissolve the Gelatine with the boiling water, add the cream, sugar, and grated lemon rind.

3. 3

   Boil for one minute, then turn into a pitcher; when nearly cold add the lemon juice and pour over the apricots.

4. 4

   Leave overnight in a cool place.

5. 5

   Decorate with some small wafers.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 20. The excerpt below is the record exactly as published.

add the sugar and one cup of the milk, stir over the fire till they thicken (do not boil) ; remove from the fire, add the coffee, the Gelatine dissolved in the half-cup of milk, and the salt ; allow to cool, then fold im the whipped cream, stir occasionally until begin- ning to stiffen, and pour into a prepared mould. Turn out and garnish with chopped jelly. CRANBERRY BAVARIAN CREAM ' Dissolve the Gelatine with the water, add the sugar and fold in the whipped cream. Stir till nearly stiff, then add maraschino and cranberry juice. Pour into a wet mould and pack in ice and salt for 4 hours. GENEVIEVE CREAM Line a wet mould with the wine jelly, decorate it with the glacé fruits and set them with more jelly. Put the eggs into a saucepan, add the sugar, cream, and one cup of the milk, stir over a slow fire till they thicken, then add the Gelatine dissolved im the rest of the milk and strain into a basin. Mix Page 87 2 whites of eges 4 ozs, sugar | teaspooonful vanilla essence ‘pint whipping cream 1 tablespoonful coffee essence 4 wineglassful maraschino 2 ozs. chocolate 4 tablespoonfule milk Cardboard cases 4 Oza. sugar ; gill very strong coffee 4 pint milk Lemon jelly (Recips No. 8) 8 yolks eggs opped pistachio nuts Cocoanut QOherries = to eight persons) 87 z. OOx’s INSTANT POWDERED GELATINE 4 pint cranberry juice ] gill boiling water 8 tablespoonfuls maraschino 4 lb. sugar 1 pint whipping cream a to six persons} 8a on OOX’S INSTANT POWDERED GELATINE % pint milk + pint cream 2 oza, sugar 6 yolks ey oi 8 whites of eggs 8 oa, piacs traits 1 winegiasefui Pier Wine jelly (Recipe No. 18) 89 ay to seven persons} OOX’S INSTANT POWDERED GELATINE 8 eggs 4 oz8. sugar 1 lemon 8 inches cinnamon 1 pint milk 90 (Seven to nine persons} 032. OOX’S INSTANT POWDERED GELATINE 4 ozs. sugar Chopped pistachio nuts 4 tableapoonfuls sherry 1 teaspoonful vanilla essence 1 pint whipping cream ine jelly (Recipe No, 18) 1 gill boiling water Green colouring 94 (Five %© seven persons) "COX 8 INSTANT POWDERED GELATINE 1 gill boiling water 14 pints whipping cream 1 teaspoonful vanilla essence 2 tablespoonfuls chopped pis- tachio nuts 8 tabiespoonfule chopped walnuts 6 ozs. sugar (Six to eight perzong] OB. , OOX’S INSTANT POWDERED GELATINE 1 pint milk 2 ozs. sa 8 tablespoonfals rolled cata 13 gills cream occasionally until cool, then add the curacae and some of the glacé fruits cut into shreds. Pour into the decorated mould. Turn out when set and serve with chopped wine jelly. LEMON CREAM Put the Gelatine into a saucepan, add the milk, sugar, cinnamon, and thinly pared lemon rind. Stir till they boil, then strain over the yolks of the eggs, return to the pan and stir over the fire for a few minutes. It must not boil. Pour into a basin and when cool add lemon juice and the whites of the eggs well beaten. Turn into a wet mould. Serve with whipped cream. MOSCOW CREAMS Line some small wet moulds with the liquid jelly, then set away to firm. Dissolve the Gelatine with the boiling water, add the sugar, green colouring, vanilla, sherry, a few chopped pistachios, and the whipped cream. When it begins to thicken, fill the prepared moulds to within half an inch of the top, and when the cream is set then fill up with liquid jelly. Turn out when set on individual serving plates, garnish with whipped sweetened cream and sprinkle over with finely chopped pistachios. NUT CREAM Dissolve the Gelatine with the boiling water. Add the sugar, vanilla, nuts, and whipped cream. Stir till beginning to set. Pour inte a wet mould, Turn out when set. OATMEAL CREAM Let the oats and the milk cook for an hour in a double saucepan and then add the sugar, cream, vanilla, and brandy. Dissolve the Gelatine in the hot water and strain it to the oatmeal mixture ; colour to taste with Page 88 cochineal. Beat the mixture until it begins to thicken, then pour into a wetted mould. Allow to set, turn out, and, if desired, decorate with whipped cream and angelica. PINEAPPLE BAVARIAN CREAM Dissolve the Gelatine in the pineapple juice. Whip the cream. Pulp the pine- apple through a wire sieve, add to the cream, and sift in the sugar. Add the dis- solved Gelatine and the lemon juice, and pour into a mould previously rinsed in cold water. When firm, turn out quickly on to a cold dish and serve. RASPBERRY BAVARIAN CREAM Dissolve the Gelatine with the boiling water, add the raspberries rubbed through a sieve, the sugar and whipped cream. Pour into a wet mould. Garnish with whipped sweetened cream and npe raspberries. RED CURRANT CREAM Pick the currants, and rub them through a sieve with the icing sugar. Dissolve the Gelatine with the boiling water; add the sugar, lemon juice, the currants, red colour- ing, and whipped cream; pour into a wet mould. Turn out when firm and garnish - with ferns. RICE A LA CREME Put half an inch of lemon jelly into a wet border mould and ailow it to set. Wash the ‘rice in several waters, boil it quickly in boiling water for 5 minutes. Drain, add the milk, cook slowly until the rice is tender and the milk absorbed. Dissolve the Gelatine with the boiling water, add it to the rice with the sugar, vanilla, and whipped cream. When cool, pour into the prepared mould and leave in a cool place until firm. Turn out and serve with any kind of cold stewed fruit in the centre. Page 89 $ 1 bicep choir tis tablespoonful vanilla essence A few drops cochineal [Seven te nine persons] 93 1 oz. COX'S INSTANT POWDERED GELATINE 1 pint grated pineapple Juice of } lemon 1 pint whipping ae 4 ozs. castor au 1 gill pineapple ioe [Six to eight persons) 84 1 oz. OOX'S INSTANT POWDERED GELATINE : a ape red raspberries int whipping cream ik sugar s tne boiling water paren to eight persons) 98 “Cox: 8 INSTANT POWDERED GELATINE 1 gill boiling water 2 ozs. sugar 1 oz. icing sugar Juice 4 lemon 1 pint red currants pint whipping cream ed colouring Some ferns er to sight persons] 98 O%. COX’s INSTANT POWDERED GELATINE 4 tablespoonfuls water 4 pint rice 1 pint milk 2 ozs. sugar 1 teaspoonful vanilla essence 1 gill whipping cream Some cold stewed fruit Lemon jelly (Recipe No, 8) boiling G7 (Six to eight persons) 3 7 “COX'S INSTANT POWDERED GELATINE 1 pint thick cream 1 gill boiling water 1 lemon 4 teaspoonfuls sugar 1 jar preserved apricots Some wafers 98 gets to eight persons) Oz. COX'S INSTANT POWDBRED GELATINE i gill boiling water 1 egg 1 Ee orange essence 4 ozs. sugar 3 tangerines = pint whipping cream 1 pint milk sg (Five to six persons] OZ. * COX'S INSTANT POWDERED GELATINE 1 pint milk : Ozs. sugar int ooniee cream nful vanilla essence Foran sauce (Recipe No. 199) STONE CREAM Put the preserves into a glass dish. Dis: solve the Gelatine with the boiling water, add the cream, sugar, and grated lemon rind. Boil for one minute, then turn into a itcher ; when nearly cold add the lemon juice

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