Lemon Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Yield
1.5 pint mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Put the cream into a lined saucepan with the sugar, lemon-peel, and isinglass, and simmer these over a gentle fire for about 10 minutes, stirring them all the time.
  2. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, but do not allow it to boil; take it off the fire, and keep stirring it until nearly cold.
  3. Strain the lemon-juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mixed with it.
  4. Have ready a well-oiled mould, pour the cream into it, and let it remain until perfectly set.
  5. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away.
Original Text
LEMON CREAM. 1443. INGREDIENTS.—1 pint of cream, the yolks of 2 eggs, 1/4 lb. of white sugar, 1 large lemon, 1 oz. of isinglass. [Illustration: LEMON-CREAM MOULD.] Mode.—Put the cream into a lined saucepan with the sugar, lemon-peel, and isinglass, and simmer these over a gentle fire for about 10 minutes, stirring them all the time. Strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water; stir the mixture one way until it thickens, but do not allow it to boil; take it off the fire, and keep stirring it until nearly cold. Strain the lemon-juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mixed with it. Have ready a well-oiled mould, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away. Time.—10 minutes to boil the cream; about 10 minutes to stir it over the fire in the jug. Average cost, with cream at 1s. per pint, and the best isinglass, 2s. 6d. Sufficient to fill 1-1/2-pint mould. Seasonable at any time.
Notes
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