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English cookbook, 1799
Page 336
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Raspberry Cream Take 1 pint of cream, 1/4 oz of Isinglass, and sugar to your taste, a small portion of Lemon peel, let the above simmer over the fire for a few minutes - then strain through a sieve, then stir into it four spoonsfull of Raspberry Jelly and stir until nearly cold, and then put into a mould. A Receipt from Ann Home Bowl one gill of Cream to be good, mix with it the yolks of six Eggs, a Glass of white wine, some powdred sugar pass it through a Seive put it into a plain mould or round Basin put it in a Steamer & let it boil three quarters of an hour - when you dish it up whisk the whites of your Eggs & put them on a pan of boiling milk & water to Set them. then lay them on a Seive to drain & put the whites on the pudding as high as they will go
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Raspberry Cream Take 1 pint of cream, 1/4 oz of Isinglass, and sugar to your taste, a small portion of Lemon peel, let the above simmer over the fire for a few minutes - then strain through a sieve, then stir into it four spoonsfull of Raspberry Jelly and stir until nearly cold, and then put into a mould. A Receipt from Ann Home Bowl one gill of Cream to be good, mix with it the yolks of six Eggs, a Glass of white wine, some powdred sugar pass it through a Seive put it into a plain mould or round Basin put it in a Steamer & let it boil three quarters of an hour - when you dish it up whisk the whites of your Eggs & put them on a pan of boiling milk & water to Set them. then lay them on a Seive to drain & put the whites on the pudding as high as they will go
Szathmary Culinary Manuscripts and Cookbooks
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