Cream—Lemon Cream—Bodorgan Recipe

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (5)
  1. Grate the rind of 1 lemon, and squeeze the juice of both into a glass dish.
  2. Add 2 tablespoonfuls of Madeira and a dessertspoonful of white brandy or Maraschino.
  3. Add 1 oz. of isinglass, dissolved in as little water as possible.
  4. Sweeten a pint of double cream with 6 ozs. sifted sugar, and stirring it well till it thickens, add it to the above in the glass dish.
  5. Garnish it with preserved Seville orange and pistachio nuts, the latter peeled and minced.
Original Text
Cream—Lemon Cream—Bodorgan Recipe. (Mrs. Coningham.) Take 2 lemons; grate the rind of 1, and squeeze the juice of both into a glass dish. Add 2 tablespoonfuls of Madeira and a dessertspoonful of white brandy or Maraschino. Add 1 oz. of isinglass, dissolved in as little water as possible. Sweeten a pint of double cream with 6 ozs. sifted sugar, and stirring it well till it thickens, add it to the above in the glass dish. Garnish it with preserved Seville orange and pistachio nuts, the latter peeled and minced. N.B.—The isinglass must be boiling hot, or it will stiffen before it can be properly mixed.
Notes
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