1 pint of double cream, 1 glass of rum or curagoa
or maraschino, three-quarters of an ounce of gelatine
dissolved, 6 ounces of sugar✪ Bavaroise. Whip the cream to a
stiff froth ; then mix the other ingredients in quickly
and thoroughly. Pour into a mould, and serve when
set. In warm weather it may be wise to embed the
mould in ice.
SWEETS.
133
330. — Genoa Cream.
Half a pint of milk, 2 ounces of maccaroons, half
an ounce of gelatine, half a wine-glassful of brandy, a
little grated orange-peel, 8 ounces of sugar, 4 yolks
of eggs, quarter of a pint of whipped cream, a few
chopped candied fruits✪ Genoa Cream. Soak the gelatine in a little
of the milk. Boil the rest, and add to it the 4 yolks of
eggs, maccaroons, sugar, and orange-peel. Stir it on
the side of the fii’e until it begins to thicken ; take it
off the fii'e ; add the brandy and then the soaked gela-
tine. Strain it through a hair sieve, and when nearly
cold add the whipped cream and candied fruits. Put
in a mould, ready to turn out when required.
331. — Orange Cream.
1 ounce of gelatine, quarter of a pound of loaf
sugar, 1 lemon, 7 oranges, half a pint of cream✪ Orange Cream. Squeeze
and strain the juice of the lemon and orange; put it
in a saucepan, with the gelatine and sufficient water
to make the whole quantity up to 1 pint; rub the
sugar over the lemon and orange peels, and add it to
the juice. Boil up ten minutes, strain it, and when
nearly cold whisk it up with the cream, and turn it
into a mould to set, ready for turning out.
This recipe can be used for any fruit juice in place
of orange.
134
WHOLESOME COOKERY.
332. — Apricot Cream.
1 pint of cream, quarter of a pound of ca.stor sugar,
3 parts of a pot of apricot jam. Whip the cream to
a very stiff froth ; gradually whisk in the jam and
sugar, and half an ounce of dissolved gelatine✪ Apricot Cream. Must he
done veiy quickly. Put it in a mould and turn out
when stiff. Is very good without the gelatine and
served in glasses.
333. — Tea Cream.
Simmer a pint of cream till it is jDartly reduced
in quantity; add 1 teacupful of strongly made tea, and
sugar to taste ; stir in gradually three yolks of eggs✪ Tea Cream.
Pass it through a hair sieve ; stir it again ; put it in a
mould and steam it for 20 minutes.
334. — Coffee Cream.
Half a pint of ci’eam, quarter of a pint of milk, 2 table-
spoonfuls of strong coffee, sugar to taste, 4 yolks of
eggs. Put the coffee, eggs, and sugar in a jug ; place the
jug in boiling water, and stir it till thick; let it stand
till cold. Whisk it up with the cream, and serve. (If
wanted to turn out of a mould, a quarter of an ounce
of dissolved gelatine must be whisked in with the
cream. Must be done quickly.)
Another ivay. — 1 pint of cream, half a pint of milk.
SWEETS.
135
half a pint of strong coffee, l ounce of gelatine, 6 ounces
of sugar. Soak the gelatine in a little of the milk ;
boil the rest of the milk with the cream, coffee, and
sugar, then pour it over the dissolved gelatine. Strain
it, put it in a mould, and stir it until it is nearly cold.
335.— Chocolate Cream.
Half a pint of cream✪ Coffee Cream, half a pint of milk, quarter of
an ounce of gelatine, 2 ounces of chocolate, sugar to
taste. Dissolve the chocolate in the milk, then boil it
up with the cream ; dissolve the gelatine, and pour the
boiling mixture over it ; strain it and stir it till nearly
cold. Put it in a mould, and turn out when set.
336. — Velvet Cream. ✪ Velvet Cream
Page 48 · 11 recipe records on this page
Presented as published in 1887. 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
1 pint of double cream, 1 glass of rum or curagoa or maraschino, three-quarters of an ounce of gelatine dissolved, 6 ounces of sugar. Whip the cream to a stiff froth ; then mix the other ingredients in quickly and thoroughly. Pour into a mould, and serve when set. In warm weather it may be wise to embed the mould in ice.
330. — Genoa Cream.
Half a pint of milk, 2 ounces of maccaroons, half an ounce of gelatine, half a wine-glassful of brandy, a little grated orange-peel, 8 ounces of sugar, 4 yolks of eggs, quarter of a pint of whipped cream, a few chopped candied fruits. Soak the gelatine in a little of the milk. Boil the rest, and add to it the 4 yolks of eggs, maccaroons, sugar, and orange-peel. Stir it on the side of the fire until it begins to thicken ; take it off the fire ; add the brandy and then the soaked gelatine. Strain it through a hair sieve, and when nearly cold add the whipped cream and candied fruits. Put in a mould, ready to turn out when required.
331. — Orange Cream.
1 ounce of gelatine, quarter of a pound of loaf sugar, 1 lemon, 7 oranges, half a pint of cream. Squeeze and strain the juice of the lemon and orange; put it in a saucepan, with the gelatine and sufficient water to make the whole quantity up to 1 pint; rub the sugar over the lemon and orange peels, and add it to the juice. Boil up ten minutes, strain it, and when nearly cold whisk it up with the cream, and turn it into a mould to set, ready for turning out.
This recipe can be used for any fruit juice in place of orange.
332. — Apricot Cream.
1 pint of cream, quarter of a pound of castor sugar, 3 parts of a pot of apricot jam. Whip the cream to a very stiff froth ; gradually whisk in the jam and sugar, and half an ounce of dissolved gelatine. Must he done veiy quickly. Put it in a mould and turn out when stiff. Is very good without the gelatine and served in glasses.
333. — Tea Cream.
Simmer a pint of cream till it is partly reduced in quantity; add 1 teacupful of strongly made tea, and sugar to taste ; stir in gradually three yolks of eggs. Pass it through a hair sieve ; stir it again ; put it in a mould and steam it for 20 minutes.
334. — Coffee Cream.
Half a pint of cream, quarter of a pint of milk, 2 tablespoonfuls of strong coffee, sugar to taste, 4 yolks of eggs. Put the coffee, eggs, and sugar in a jug ; place the jug in boiling water, and stir it till thick; let it stand till cold. Whisk it up with the cream, and serve. (If wanted to turn out of a mould, a quarter of an ounce of dissolved gelatine must be whisked in with the cream. Must be done quickly.)
Another ivay. — 1 pint of cream, half a pint of milk.
half a pint of strong coffee, l ounce of gelatine, 6 ounces of sugar. Soak the gelatine in a little of the milk ; boil the rest of the milk with the cream, coffee, and sugar, then pour it over the dissolved gelatine. Strain it, put it in a mould, and stir it until it is nearly cold.
335.— Chocolate Cream.
Half a pint of cream, half a pint of milk, quarter of an ounce of gelatine, 2 ounces of chocolate, sugar to taste. Dissolve the chocolate in the milk, then boil it up with the cream ; dissolve the gelatine, and pour the boiling mixture over it ; strain it and stir it till nearly cold. Put it in a mould, and turn out when set.
336. — Velvet Cream.
Records on this page
French PancakesCreme Brulee (Cold)BavaroiseGenoa CreamOrange CreamApricot CreamTea CreamCoffee CreamChocolate CreamChocolate CreamVelvet Cream