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(General Remarks.) - (The Jewish Manual)

Put into a basin a pint of cream, to which add four ounces of powdered
white sugar, and the rind of a lemon rubbed on a lump of sugar, and a
glass of sherry wine; whisk them well and mix with it half an ounce
of dissolved isinglass, beat it all thoroughly together, and fill the
mould, which should be set in ice till wanted. A table spoonful of
marasquino added to the above, will make _Italian cream_. A table
spoonful of fresh or preserved pine-apple will make _pine-apple
cream_; this will require the addition of a little lemon syrup. A
table spoonful of ratafia, will make it _ratifia cream_.
The juice of strawberries or raspberries make fine fruit creams;
_mille fruit cream_ is made by mixing with the cream any kind of small
preserved fruit.

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