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Susan Gilbert's late nineteenth century British cookery manuscript
Page 135
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it into your Moulds. March 17th. 1853. Italian Cream Take 3/4 oz of the same Isinglass, and steep it 5 minutes in 1/2 pint of cold water, boil the rind of a lemon thinly pared in 1 pint of Cream, add the juice and 3 table spoonsfulls of Raspberry, or strawberry syrup to the soaked Isinglass, then pour the hot Cream upon the above ingredients gently stirring it the while, Sugar it to your taste, whisk it, till it becomes thick, then pour it into a Mould. March 17th / 53 Lemon Sponge To 1 oz of the same Isinglass, add 1 pint of cold water, let it stand 5 minutes, then dissolve over the fire with the rind of 2 lemons thinly pared, add 3/4 lb of loaf sugar, and the juice of 3 lemons. Boil all together 2 or 3 minutes, strain, and let it remain till cold and beginning to set, add the whites of 2 Eggs well beaten, whisk it 10 Minutes, when it will the consistence of sponge, put it lightly into
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it into your Moulds. March 17th. 1853. Italian Cream Take 3/4 oz of the same Isinglass, and steep it 5 minutes in 1/2 pint of cold water, boil the rind of a lemon thinly pared in 1 pint of Cream, add the juice and 3 table spoonsfulls of Raspberry, or strawberry syrup to the soaked Isinglass, then pour the hot Cream upon the above ingredients gently stirring it the while, Sugar it to your taste, whisk it, till it becomes thick, then pour it into a Mould. March 17th / 53 Lemon Sponge To 1 oz of the same Isinglass, add 1 pint of cold water, let it stand 5 minutes, then dissolve over the fire with the rind of 2 lemons thinly pared, add 3/4 lb of loaf sugar, and the juice of 3 lemons. Boil all together 2 or 3 minutes, strain, and let it remain till cold and beginning to set, add the whites of 2 Eggs well beaten, whisk it 10 Minutes, when it will the consistence of sponge, put it lightly into
Szathmary Culinary Manuscripts and Cookbooks
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