Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Stone Cream
Ingredients
Directions
Prepare the dish
Grate the rind and squeeze the juice of a lemon into a glass dish intended for the table; cover the bottom of the dish with a rich sweetmeat.
Make the cream
Dissolve one ounce of isinglass in a teacup of sweet milk.
Strain the mixture through muslin.
Add one pint of cream and one pint of new milk.
Add one ounce of bitter almonds, blanched and pounded.
Add a little loaf sugar.
Let the mixture simmer on the fire once.
Pour the mixture into a dish.
When nearly cold, pour into a glass dish.
Serve
Serve next day for tea.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Isinglass
- Sets the liquid cream into a firm, wobbly custard as it cools.
- Cream
- Adds richness and a smooth, silky texture to the set cream.
- New milk
- Thins the cream mixture and adds body without making it too heavy.
- Bitter almonds
- Contribute a distinctive almond aroma and flavour to the cream.
The step that matters
Dissolving and straining the isinglass. Isinglass must be fully dissolved and strained before the cream is added, otherwise undissolved specks remain and the set cream becomes lumpy. It sets as it cools, so the mixture should be poured while still liquid and allowed to cool nearly to set before the final pour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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