Advertisement
Stone Cream
Preparation info
- Difficulty
Medium
Appears in
Published 1932
Mentioned in the 17th century, and sent by Mrs.
Ingredients
- Preserve of any kind
- lemon, the juice and peel of
half - white wine,
a glass
Method
- Put the preserve at the bottom of a dish or glass.
- Pour over lemon juice and peel grated very fine, also the wine.
- Dissolve the isinglass in the water.
- Strain it.
- Mix with the cream.
- Add the sugar.
- Just let it boil.
- Stir until nearly cold.
- Then put it into a jug with a small
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
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe