Label
All
0
Clear all filters

Elisabeth Ayrton

Stone Cream

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This dish is mentioned in a seventeenth-century description of cold sweets. I obtained the following recipe from Hampshire. It should be made several hours before it is required and kept in the refrigerator until wanted. The combination of the cream and the sharp juice is excellent.

Ingredients

  • 12 teaspoons apricot jam
  • Juice and grated rind of ½ lemon
  • ½ cup

Method

Put 2 teaspoons of jam in each of 6 wine glasses or glass custard cups. Mix the lemon juice, grated rind and the wine and put a

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title