Dissolve the chocolate in a saucepan with the
hot water, add the milk, and bring it almost to
the boil. Put the yolks of eggs into a basin with
the sugar, and cream them well together with a
wooden spoon. Add the chocolate little by little
446
COOKERY EOR EVERY HOUSEHOLD
to the eggs, then return all to the saucepan, and
stir oyer the fire until it thickens. At this point
remove the stewpan from the fire, and add to the
custard the whites of eggs beaten to a stiff froth.
Stir for a minute or two longer over the fire, but
it must not boil. Serve in a glass dish or bowl.
Sufficient for 5 or 6 persons. Probable cost,
10 d. to Is.
sweeten and flavour it to taste, and pile it on the
top. Decorate with a few ratafia biscuits or
blanched and shred almonds.
2011. Hazel Nut Cream (Creme aux Noisettes)
Make in the same way as Walnut Cream, substi-
tuting hazel nuts for walnuts.
2007. Coffee Cream (Creme au Cafe)
\ pt. double cream.
1 pt. coffee custard.
§ oz. sheet gelatine.
2 table-sps. black coffee.
A few drops of vanilla✪ Coffee Cream (Creme au Cafe).
Coffee Custard.
1 gill black coffee.
1 gill milk.
3 yolks of eggs.
1 white of egg.
2 oz. sugar.
Decorations — Sweet jelly, gold leaf.
Decorate the bottom of a mould with some
sweet jelly into which a little gold leaf has been
stirred, and allow it to set.
To Make the Cream. — The coffee used must be
strong, clear, and of good quality, or coffee essence
may be substituted, the quantity of liquid being
made up with water. First make a custard with
the above ingredients, and according to directions
given under Vanilla Cream (Recipe 2030). Dissolve
the gelatine carefully in the 2 table-spoonfuls of
coffee, and strain it into the custard. Then whip
up the cream, add to it the sugar and vanilla,
and when the custard has cooled a little, mix it
lightly, but thoroughly, with it. Stir occasionally
until the mixture shows signs of setting, and then
pour it into the prepared mould. Set aside in a
cool place until firm. When required, turn out on
a pretty dish, and decorate with preserved fruits
or chopped jelly.
Note. — The decoration may be varied according
to taste.
Sufficient for 5 or 6 persons. Probable cost,
Is. 6 d.
2008. Ginger Cream (Creme de Gingembre)
Make in the same way as Vanilla Cream (Recipe
2030), omitting the vanilla and adding 2 or 3 oz.
preserved ginger cut in small pieces, and dissolving
the gelatine in half water and half ginger syrup.
The mould would look pretty if decorated with
small pieces of ginger and chopped pistachio nut
set in clear jelly.
2009. Gooseberry Cream (Creme de Groseilles)
Make in the same way as Apricot Cream (Recipe
1994), using a puree of cooked gooseberries instead
of the apricot purde.
2012. Hollandaise Pudding
2 small sponge cakes. 1 1 oz. sweet almonds.
1 doz. ratafias. i 3 or 4 drops ratafia
2 oz. preserved fruits. j essence.
£ pt. custard. 1 gill thick cream.
| oz. gelatine✪ Hollandaise Pudding. )
Page 717 · 3 recipe records on this page
Presented as published in 1914. 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
Dissolve the chocolate in a saucepan with the hot water, add the milk, and bring it almost to the boil. Put the yolks of eggs into a basin with the sugar, and cream them well together with a wooden spoon. Add the chocolate little by little
to the eggs, then return all to the saucepan, and stir over the fire until it thickens. At this point remove the stewpan from the fire, and add to the custard the whites of eggs beaten to a stiff froth. Stir for a minute or two longer over the fire, but it must not boil. Serve in a glass dish or bowl.
Sufficient for 5 or 6 persons. Probable cost, 10 d. to Is.
sweeten and flavour it to taste, and pile it on the top. Decorate with a few ratafia biscuits or blanched and shred almonds.
2011. Hazel Nut Cream (Creme aux Noisettes)
Make in the same way as Walnut Cream, substituting hazel nuts for walnuts.
2007. Coffee Cream (Creme au Cafe)
\ pt. double cream.
1 pt. coffee custard.
§ oz. sheet gelatine.
2 table-sps. black coffee. A few drops of vanilla.
Coffee Custard. 1 gill black coffee.
1 gill milk.
3 yolks of eggs.
1 white of egg.
2 oz. sugar.
Decorations — Sweet jelly, gold leaf.
Decorate the bottom of a mould with some sweet jelly into which a little gold leaf has been stirred, and allow it to set.
To Make the Cream. — The coffee used must be strong, clear, and of good quality, or coffee essence may be substituted, the quantity of liquid being made up with water. First make a custard with the above ingredients, and according to directions given under Vanilla Cream (Recipe 2030). Dissolve the gelatine carefully in the 2 table-spoonfuls of coffee, and strain it into the custard. Then whip up the cream, add to it the sugar and vanilla, and when the custard has cooled a little, mix it lightly, but thoroughly, with it. Stir occasionally until the mixture shows signs of setting, and then pour it into the prepared mould. Set aside in a cool place until firm. When required, turn out on a pretty dish, and decorate with preserved fruits or chopped jelly.
Note. — The decoration may be varied according to taste.
Sufficient for 5 or 6 persons. Probable cost, Is. 6 d.
2008. Ginger Cream (Creme de Gingembre)
Make in the same way as Vanilla Cream (Recipe 2030), omitting the vanilla and adding 2 or 3 oz. preserved ginger cut in small pieces, and dissolving the gelatine in half water and half ginger syrup. The mould would look pretty if decorated with small pieces of ginger and chopped pistachio nut set in clear jelly.
2009. Gooseberry Cream (Creme de Groseilles)
Make in the same way as Apricot Cream (Recipe 1994), using a puree of cooked gooseberries instead of the apricot puree.
2012. Hollandaise Pudding
2 small sponge cakes. 1 1 oz. sweet almonds.
1 doz. ratafias. i 3 or 4 drops ratafia
2 oz. preserved fruits. j essence.
£ pt. custard. 1 gill thick cream.
| oz. gelatine. )
Records on this page
Coffee Cream (Creme au Cafe)Hollandaise PuddingLemon Cream (Creme au Citron)