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Mrs.Holroyd receipt book, 1830-1900
Page 8
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cream. When cold, pour it into jars and keep it in a dry place - Velvet Cream Take a large tea - spoonful of Sherbet the juice of a lemon, 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 it into moulds. Snow Cream To a pint of cream add the whites of two new laid eggs well beaten, a little sherbet, and sugar to the taste, whip it
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cream. When cold, pour it into jars and keep it in a dry place - Velvet Cream Take a large tea - spoonful of Sherbet the juice of a lemon, 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 it into moulds. Snow Cream To a pint of cream add the whites of two new laid eggs well beaten, a little sherbet, and sugar to the taste, whip it
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