Velvet Cream Recipe

Soak three-quarters of an ounce of Nelson's Patent Gelatine in

half-a-pint of sherry or raisin wine, then dissolve it over the fire,

stirring all the time; rub the rinds of two lemons with six ounces of

lump sugar, add this, with the juice, to the hot solution, which is then

to be poured gently into a pint of cream; stir the whole until quite

cold, and then put into moulds.



This can be made with a pint of boiling milk, in which an ounce of

Nelson's Gelatine, previously soaked in half-a-pint of cold milk, has

been dissolved, and flavoured and sweetened.

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