Champagne Cream
A historical recipe from Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892).
A historical recipe
Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892). Project Gutenberg eBook #29519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892). Digitised by Project Gutenberg, eBook #29519 (https://www.gutenberg.org/ebooks/29519). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Although this is properly a jelly, when well made it eats so rich that it is usually called cream.
- It is chiefly used in cases of illness, when it is desirable to administer champagne in the form of jelly.
- Soak half-an-ounce of Nelson's Gelatine in a gill of cold water, dissolve it in a stewpan with one or two ounces of sugar, according as the jelly is required sweet or otherwise.
- When cool, add three gills of champagne and two tablespoonfuls of lemon juice, whip until it is beginning to set and is light and frothy;
- put into a mould, and it will be ready for use in two hours, if put in a cold place.