Raspberry Cream

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

one pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
six ounces of jam ↝ Jam [Jams, syrups, toppings]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little more of the juice ↝ Acerola juice, raw [Fruits and Fruit Juices]

Instructions (5)

To one pint of cream put six ounces of jam, and pulp it through a sieve, adding the juice of a lemon;
whisk it fast at the edge of your dish;
lay the froth on the sieve, and add a little more of the juice.
When no more froth will rise, put your cream into a dish or cups;
heap the froth well on.

Original Text

Raspberry Cream.

To one pint of cream put six ounces of jam, and pulp it through a sieve, adding the juice of a lemon; whisk it fast at the edge of your dish; lay the froth on the sieve, and add a little more of the juice. When no more froth will rise, put your cream into a dish or cups; heap the froth well on.

Notes

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