Citron Cream

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Boil a quart of cream with isinglass (steeped in tiffany) and mace (strongly boiled in the cream and isinglass) until the cream is pretty thick.
  2. Sweeten to taste with perfumed hard sugar.
  3. When taken off the fire, add rose-water to taste.
  4. Cut green candied citron into small pieces (breadth of point-dishes, half as long).
  5. Wash citron in rose-water for better color.
  6. Pour cream into dishes. When it is half cold, add the citron pieces so they are not visible on top but lie before reaching the bottom.
  7. Let stand until the next day in a place where it will not get water or be shaken.
Original Text
Citron Cream. BOIL a quart of cream with three pennyworth of good clear isinglass, which must be steeped in a piece of thin tiffany; put in a blade or two of mace strongly boiled in your cream and isinglass, till the cream be pretty thick; sweeten it to your taste, with per- fumed hard sugar; when it is taken off the fire, put in a little rose-water to your taste; then take a piece of green candied citron, and cut it in little bits, the breadth of point-dishes, and about half as long; and the cream being first put into dishes, when it is half cold, put in your citron, so as it may put into some on the top, that it may not be seen, and may lie before it be at the bottom; if you wash your citron before in rose-water, it will make the colour better and fresher; so let it stand till the next day, where it may get no water, and where it may not be shaken.
Notes
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