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Mrs.Holroyd receipt book, 1830-1900
Page 2
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seeds having been strained out as will make it a pretty color Sweeten to the taste; dissolve one ounce of isinglass in very litter water, strain, and let it stand till very nearly cold, whisk the raspberry and cream five minutes, then whisk in the isinglass and pour it into a mould. Velvet Cream Take a large tea spoonful of white wine, the juice of a large lemon, nearly half an ounce of isinglass, and sugar to the taste; let it boil till the isinglass is dissolved then strain it, and pour about a pint of cream to it; let it stand till cold, then pour into moulds
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seeds having been strained out as will make it a pretty color Sweeten to the taste; dissolve one ounce of isinglass in very litter water, strain, and let it stand till very nearly cold, whisk the raspberry and cream five minutes, then whisk in the isinglass and pour it into a mould. Velvet Cream Take a large tea spoonful of white wine, the juice of a large lemon, nearly half an ounce of isinglass, and sugar to the taste; let it boil till the isinglass is dissolved then strain it, and pour about a pint of cream to it; let it stand till cold, then pour into moulds
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