Rhenish Cream

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Soak the isinglass in ¹⁄₄ pint cold water.
  2. Add it to ¹⁄₄ pint boiling water.
  3. Stir till dissolved.
  4. Beat the yolks till very light.
  5. Add the cream, the juice of two lemons and the rind of one, the wine, sugar, and strained isinglass.
  6. Strain all together through a fine sieve.
  7. Whisk until it begins to set.
  8. Pour into glasses or moulds.
Original Text
Rhenish Cream 1 oz. isinglass 1 pint water 6 yolks ¹⁄₂ pint cream 2 lemons 2 glasses white wine 4 ozs. powdered sugar Soak the isinglass in ¹⁄₄ pint cold water. Add it to ¹⁄₄ pint boiling water. Stir till dissolved. Beat the yolks till very light. Add the cream, the juice of two lemons and the rind of one, the wine, sugar, and strained isinglass. Strain all together through a fine sieve. Whisk until it begins to set. Pour into glasses or moulds. [Pg 107]
Notes
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