Lalla Rookh Cream

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 5 yolks of eggs
  • 1 cup sugar
  • 1 cup cream
  • 5 whites of eggs
  • 2 tablespoons granulated gelatine
  • 1 pint whipped cream
  • 2 tablespoons rum


Make a boiled custard of yolks and sugar and one cup cream, add gelatine (dissolved in a little cold milk), and stir until dissolved, remove from fire, cool, add rum, five whites of eggs beaten stiff, and whipped cream. Mix all well together and pack in a mould. Place the mould in ice and salt three hours. When serving, decorate with maraschino cherries and some of the cherry juice.