Velvet Cream

Ingredients

• One ounce of gelatine
• one half pint of white wine
• one lemon
• three ounces of cut loaf sugar
• 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 for flavor, then combine with lemon juice, wine, and soaked gelatine in a saucepan.

3. 3

   Stir over heat until the gelatine melts.

4. 4

   Strain into a bowl and cool.

5. 5

   Whip the cream to a stiff froth, mix with the strained preparation, pour into a mould, and pack in ice until firm.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 124. The excerpt below is the record exactly as published.

Velvet Cream. — One ounce of gelatine, one half pint of white wine, one lemon, three ounces of cut loaf sugar, one pint of double cream, one half gill of cold water

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