Lemon Cream Recipe

Soak an ounce of Nelson's Gelatine in half-a-pint of milk, dissolve it

in a pint of boiling milk with a quarter of a pound of lump sugar. When

nearly cold, add a gill of lemon-juice and whisk the cream until it is

light and sponge-like. Then stir in a gill of whipped cream, put into a

mould, and let it stand for two or three hours.



Or, dissolve a pint tablet of Nelson's Lemon Tablet Jelly in half-a-pint

of hot water. When cool, add to it half-a-pint of cream, and whisk

together until on the point of setting, when mould it.

Vote