Stone Cream

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.


  • 12 teaspoons apricot jam
  • Juice and grated rind of ½ lemon
  • ½ cup white wine
  • ¼ cup (60 g) castor sugar
  • Two ¼-oz packets (15 g) gelatine, melted in a little warm water
  • cups (6 dl) cream (double or single)


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 little into each glass on top of the jam until all is used.

Mix the sugar and gelatine into the cream and bring slowly to the boil, stirring all the time. As soon as it begins to boil, remove from the heat. Allow to cool, stirring from time to time. When almost cold pour it gently into the glasses, so that the lemon juice and wine rise as little as possible up the sides of the glass.