Noyeau Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 30 min
Yield
1.0 quart mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely
  2. whisk the cream well
  3. put it into an oiled mould, and set the mould in ice or in a cool place
  4. turn it out, and garnish the dish to taste
Original Text
NOYEAU CREAM. 1452. INGREDIENTS.—1-1/2 oz. of isinglass, the juice of 2 lemons, noyeau and pounded sugar to taste, 1-1/2 pint of cream. Mode.—Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste. Time.—Altogether, 1/2 hour. Average cost, with cream at 1s. per pint and the best isinglass, 4s. Sufficient to fill a quart mould. Seasonable at any time.
Notes
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