Velvet Cream
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a pint and a half of cream.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2193. The excerpt below is the record exactly as published.
Velvet Cream. — Dissolve half an ounce of isinglass in a quarter of a pint of water. Add a large wine-glassful of sherry, a table-spoonful of lemon-juice, and six ounces of lump sugar which have been well rubbed upon the rind of a large fresh lemon
Cook this with the app: pantry check, scaling, and the assistant.