Spanish Cream

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Dissolve in a quarter of a pint of rose water three quarters of an ounce of isinglass cut small.
  2. Run it through a hair sieve.
  3. Add to it the yolks of three eggs, beat and mixed with half a pint of cream, two sorrel leaves, and sugar to your taste.
  4. Dip the dish in cold water before you put in the cream.
  5. Then cut it out with a jigging iron, and lay it in rings round different coloured sweetmeats.
Original Text
To make SPANISH CREAM. DISSOLVE in a quarter of a pint of rose water three quarters of an ounce of isinglass cut small, run it through a hair sieve, add to it the yolks of three eggs, beat and mixed with half a pint of cream, two sorrel leaves, and sugar to your taste, dip the dish in cold water before you put in the cream, then cut it out with a jigging iron, and lay it in rings round different coloured sweetmeats.
Notes
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