A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Put two pints of cream into two bowls
with one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassfuls of white wine
then add the other pint of cream and stir the whole very hard
boil two ounces of isinglass or gelatine with four small teacupfuls of water till reduced to one-half
then stir the mixture luke-warm into the other ingredients
put them in a glass dish to congeal
Modern guidance to help you succeed with this vintage recipe
The combination of acid (lemon juice and wine) with cream causes partial coagulation of milk proteins, creating a thickened, tangy base similar to crème fraîche. The isinglass (collagen-based gelatin) provides structure through a protein network that traps liquid when cooled, transforming the acidified cream into a stable, moldable dessert. Adding the gelatin while lukewarm prevents it from setting prematurely while still allowing it to distribute evenly throughout the mixture.
This dessert must be made at least 4 hours ahead to allow proper setting time, and can be prepared up to 2 days in advance. Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate until fully set and ready to serve.
Store covered in the refrigerator for up to 3 days. The dessert will maintain its texture best when kept chilled. If unmolding, dip the base of the dish briefly in warm water for 10 seconds before inverting onto a serving plate. Do not freeze, as the cream and gelatin structure will separate upon thawing.
AI-generated tips from Chef Cecil's culinary database
This dessert must be made at least 4 hours ahead to allow proper setting time, and can be prepared up to 2 days in advance. Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate until fully set and ready to serve.
Store covered in the refrigerator for up to 3 days. The dessert will maintain its texture best when kept chilled. If unmolding, dip the base of the dish briefly in warm water for 10 seconds before inverting onto a serving plate. Do not freeze, as the cream and gelatin structure will separate upon thawing.
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