Imperial Cream

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the thin rind of a lemon ↝ Lemon, raw [Citrus fruits]
the juice of three lemons ↝ Lemon juice, raw [Fruits and Fruit Juices]
as much sugar as will sweeten the cream ↝ Sugar, NFS [Sugars and honey]

Instructions (4)

Boil a quart of cream with the thin rind of a lemon, then stir it till nearly cold.
Have ready in a dish or bowl that you are to serve in, the juice of three lemons strained with as much sugar as will sweeten the cream.
Pour the cream into the dish from a large teapot, holding it high, and moving it about to mix with the juice.
It should be made at least six hours before it be served.

Original Text

Imperial Cream.

Boil a quart of cream with the thin rind of a lemon, then stir it till nearly cold; have ready in a dish or bowl that you are to serve in, the juice of three lemons strained with as much sugar as will sweeten the cream; which pours into the dish from a large teapot, holding it high, and moving it about 168to mix with the juice. It should be made at least six hours before it be served.

Notes

—