Velvet Cream

Ingredients

• One ounce of gelatine
• one-half pint of white wine
• one lemon
• three ounces of cut loaf
• one pint of double cream
• one-half gill of cold water

Method

1. 1

   Soak the gelatine in cold water for ten minutes.

2. 2

   Rub sugar on the lemon rind, add to a saucepan with lemon juice, wine, and soaked gelatine.

3. 3

   Heat until the gelatine melts.

4. 4

   Cool, then fold in whipped cream and pour into a mould.

5. 5

   Pack in ice until firm.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 78. The excerpt below is the record exactly as published.

VELVET CREAM. 177 of the lemon to flavor them, throw these into the sauce- pan, place the saucepan over the fire and stir its contents until the sugar melts and the mixture boils. Allow the boiling to continue for five minutes ; at the end of which time pour the compound into a bowl and set it aside until it becomes nearly cold. Beat the cream to a stiff froth, stir it lightly into the bowl, and pour all into a mould which must have pre- viously been prepared by being dipped into cold water, after which the mould should be packed in ice until the cream becomes sufficiently firm to turn out and serve. Rice cream should be served with raspberry jam sur rounding it. Velvet Cream. — One ounce of gelatine, one-halt pint of white wine, one lemon, three ounces of cut loaf, one pint of double cream, one-half gill of cold water

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