Home › The Principles of Cookery › German Cream

German Cream

This delicacy should be made in the evening of the day before it is wanted. Put half a pint of cream into a saucepan, with two table-spoonfuls of sugar and the thinly-cut rind of half a lemon. Let it stand near the fire for half an hour, to draw out the flavour of the lemon, then bring it quickly to a boil, strain it, let it grow cold, and add the juice of the lemon, with three table-spoonfuls of brandy. Pour the cream quickly backwards and forwards from one jug to another, from a good height, for twenty minutes, then put it into the dish in which it is to be served. Probable cost, 10d., exclusive of the brandy. Sufficient for nearly three-quarters of a pint of cream.