Stone Cream

Ingredients

• loz. of isinglass
• lqt. of Cream
• 1 teacupful of orange wine
• one large lemon
• loz. of sweet almonds

Method

1. 1

   Dissolve isinglass in cream, strain, and cool.

2. 2

   Layer apricot jam in a dish, pour orange wine, then cream over it.

3. 3

   Chill until firm, garnish with almonds, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 569. The excerpt below is the record exactly as published.

Stone Cream. — (1) Put loz. of isinglass into a lined saucepan with lqt. of Cream, stir it over the fire until dissolved, then strain it through a fine wire sieve, and continue stirring until nearly cold. Spread a layer of apricot jam at the bottom Fig. 574. Stone Cream. of a glass dish, pour 1 teacupful of orange wine over it ; pour the cream over the jam, and leave it until quite cold and firm. Blanch loz. of sweet almonds, and split them length- wise into halves ; stick them on the t.op of the Cream when ready, garnish with ratafias, and serve (see Fig. 574). (2) Dissolve ^oz. of isinglass in a small quantity of boiling water, strain it, and mix it in a saucepan with 1 pint of Cream, sweeten to taste with caster sugar, and stir the Cream over the fire until boiling ; pour it into a bowl and let it cool, stirring occasionally. Pile some preserved cherries, or any other kind of preserved fruit, in the centre of a glass dish, and grate the peel of one large lemon

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