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Susan Gilbert's late nineteenth century British cookery manuscript
Page 136
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a glass dish immediately, leaving it in appearance as rocky as possible. March 17th. / 53 Lemon Cream Soak 3/4 of an oz of the same Isinglass, 5 Minutes in 1/2 pint of Sherry, or Raisin Wine then dissolve it over the fire, stir it all the time, rub the rind of 2 lemons with 6 oz of lump sugar, which with the juice add to the melted Isinglass while hot, pour the Wine &c gently into a pint of Cream, stir a short time, then put it into Moulds. March 17th 1853 In warm Weather more Isinglass may be necessary. The Moulds should be well wetted, before pouring in the liquid.
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a glass dish immediately, leaving it in appearance as rocky as possible. March 17th. / 53 Lemon Cream Soak 3/4 of an oz of the same Isinglass, 5 Minutes in 1/2 pint of Sherry, or Raisin Wine then dissolve it over the fire, stir it all the time, rub the rind of 2 lemons with 6 oz of lump sugar, which with the juice add to the melted Isinglass while hot, pour the Wine &c gently into a pint of Cream, stir a short time, then put it into Moulds. March 17th 1853 In warm Weather more Isinglass may be necessary. The Moulds should be well wetted, before pouring in the liquid.
Szathmary Culinary Manuscripts and Cookbooks
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