Take a tin of apricots and strain them from
the syrup, pass them through a hair- sieve. Take
half a pint of this puree, and mix lightly with
half a pint of double cream whipped. Dissolve
the gelatine with a gill of the syrup you have
strained from the apricots, add the sugar and
lemon-juice, and strain into the cream. Decorate
a mould according to taste, set the movild in ice,
pour in the cream, and set in ice till quite cold,
then turn out and serve.
Coffee Cream.
Ingredients.
Two Eggs.
One ounce of Gelatine.
aiaEAMS, J-ELLiES, ICES, COLD SWEETS. 2l7
Three ounces of Loaf Sugar,
Half a pint of Milk.
Half a pint of Cream.
Half a gill of strong Coffee✪ Coffee Cream,
or Essence of Coffee.
Make half a pint of custard with the eggs and
milk. Dissolve the gelatine and sugar in the
coffee ; add the custard, and strain ; whip the
cream, and stir lightly into the custard when cool.
Pour into the mould, and set.
Gateau de Riz.
Ingredients,
One quart of Milk.
Four ounces of Kice.
Three ounces of Castor Sugar.
Three quarters of an ounce of Gelatine.
Half a pint of double Cream✪ Gateau de Riz.
Boil the milk and stir in the rice, and cook
very gently till quite tender; turn this into a
basin, and when nearly cold dissolve the gelatine
with a gill of milk, then add the sugar, and strain
into the rice, add the cream half-whipped, and
mix very lightly. Decorate a mould with a
little jelly and pistachio nut, set it in ice ; pour
in the rice and set. Serve with a compote of
fruit in the centre.
218
BiiaH-CLASS COOKERY.
Ginger Cream.
Ingredients.
Yolks of three Eggs.
One ounce of Castor Sugar.
One gill of Milk.
Half a gill of Ginger Syrup.
Half a pint of Cream.
Two ounces of Ginger.
Three-quarters of an ounce of Gelatine✪ Ginger Cream.
Make a custard of the eggs, milk, and sugar ;
when cool, add to this the syrup of ginger, the
ginger cut into small pieces, and the gelatine
melted, last of all the cream whipped; mix all
well together ; pour into a mould to set.
Italian Cream,
Ingredients.
Yolks of four Eggs.
Half a pint of Milk.
Half a pint of Double Cream.
One ounce of Castor Sugar.
One ounce of melted Gelatine.
One wineglassful of Oura9oa✪ Italian Cream.
(Or half a wineglassful of Brandy and
half a wineglassful of Sherry.)
Make a custard with the eggs and milk ; add
the sugar, gelatine, and curapoa. When cool,
mix in the cream whipped ; stir all together, and
mould.
CREAMS, JELLIES, lOllS, COLD SWEETS. 219
Neapolitan Cream.
Ingredients.
Yolks of four Eggs.
Half a pint of Milk.
Half a pint of Double Cream.
One ounce of melted Gelatine.
Half a pint of Jelly.
One ounce of dried Cherries.
Three ounces of Preserved Ginger✪ Neapolitan Cream.
Make a custard with the eggs and milk, and let
it cool ; cut up the ginger very small, cook it for
ten minutes in one gill of syrup, and let it also
cool. Decorate a mould all over with the jelly
and dried cherries. Stir the melted gelatine, the
ginger, and the cream, whipped into the custard ;
pour all into the decorated mould, and set.
Pine Apple Cream.
Ingredients,
The half of a Pine^apple*
Half a pint of double Cream.
Three quarters of an ounce of
French. Gelatine.
Three ounces of Castor Sugar✪ Pine Apple Cream.
Page 69 · 7 recipe records on this page
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a tin of apricots and strain them from the syrup, pass them through a hair- sieve. Take half a pint of this puree, and mix lightly with half a pint of double cream whipped. Dissolve the gelatine with a gill of the syrup you have strained from the apricots, add the sugar and lemon-juice, and strain into the cream. Decorate a mould according to taste, set the movild in ice, pour in the cream, and set in ice till quite cold, then turn out and serve.
Coffee Cream.
Ingredients. Two Eggs.
One ounce of Gelatine.
[illustration: page header]
CREAMS, JELLIES, ICES, COLD SWEETS. 217
Three ounces of Loaf Sugar, Half a pint of Milk. Half a pint of Cream. Half a gill of strong Coffee, or Essence of Coffee.
Make half a pint of custard with the eggs and milk. Dissolve the gelatine and sugar in the coffee ; add the custard, and strain ; whip the cream, and stir lightly into the custard when cool. Pour into the mould, and set.
Gateau de Riz.
Ingredients,
One quart of Milk.
Four ounces of Kice.
Three ounces of Castor Sugar.
Three quarters of an ounce of Gelatine.
Half a pint of double Cream.
Boil the milk and stir in the rice, and cook very gently till quite tender; turn this into a basin, and when nearly cold dissolve the gelatine with a gill of milk, then add the sugar, and strain into the rice, add the cream half-whipped, and mix very lightly. Decorate a mould with a little jelly and pistachio nut, set it in ice ; pour in the rice and set. Serve with a compote of fruit in the centre.
Ginger Cream.
Ingredients.
Yolks of three Eggs.
One ounce of Castor Sugar.
One gill of Milk.
Half a gill of Ginger Syrup.
Half a pint of Cream.
Two ounces of Ginger.
Three-quarters of an ounce of Gelatine.
Make a custard of the eggs, milk, and sugar ; when cool, add to this the syrup of ginger, the ginger cut into small pieces, and the gelatine melted, last of all the cream whipped; mix all well together ; pour into a mould to set.
Italian Cream,
Ingredients.
Yolks of four Eggs. Half a pint of Milk. Half a pint of Double Cream. One ounce of Castor Sugar. One ounce of melted Gelatine. One wineglassful of Oura9oa. (Or half a wineglassful of Brandy and half a wineglassful of Sherry.)
Make a custard with the eggs and milk ; add the sugar, gelatine, and curapoa. When cool, mix in the cream whipped ; stir all together, and mould.
[illustration: page header]
CREAMS, JELLIES, ICES, COLD SWEETS. 219
Neapolitan Cream.
Ingredients.
Yolks of four Eggs.
Half a pint of Milk.
Half a pint of Double Cream.
One ounce of melted Gelatine.
Half a pint of Jelly.
One ounce of dried Cherries.
Three ounces of Preserved Ginger.
Make a custard with the eggs and milk, and let it cool ; cut up the ginger very small, cook it for ten minutes in one gill of syrup, and let it also cool. Decorate a mould all over with the jelly and dried cherries. Stir the melted gelatine, the ginger, and the cream, whipped into the custard ; pour all into the decorated mould, and set.
Pine Apple Cream.
Ingredients,
The half of a Pine-apple. Half a pint of double Cream. Three quarters of an ounce of French. Gelatine. Three ounces of Castor Sugar.
Records on this page
Coffee CreamCoffee CreamGateau de RizGinger CreamItalian CreamNeapolitan CreamPine Apple Cream