Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1/2 pint of cream
- 2 lemons
Directions
1452. INGREDIENTS.--1-1/2 oz. of isinglass, the juice of 2 lemons, noyeau and pounded sugar to taste, 1-1/2 pint of cream.
_Mode_.--Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste.
_Time_.--Altogether, 1/2 hour.
_Average cost_, with cream at 1s. per pint and the best isinglass, 4s.
_Sufficient_ to fill a quart mould. _Seasonable_ at any time.