Velvet Cream
From Cookery and housekeeping, 1882
Serves 6
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 146. The excerpt below is the record exactly as published.
Velvet Cream. Take a large teacupful of white wine, the juice of a fine lemon, \ oz. of isinglass, and sugar to taste. Let them simmer together till the isinglass is dissolved. Strain the mixture, add one pint of cream, and stir the whole till quite cold. Pour into a mould and let it stand till set. 364 BLANC MANGE. Blanc Mange. 2 pints of fresh milk ; 1 pint of cream
Cook this with the app: pantry check, scaling, and the assistant.