Three-quarters of an ounce of gelatine, half a pint
of white wine, 1 pint of cream mixed with the juice
of 1 lemon, and sugar to taste✪ Velvet Cream. Dissolve the gelatine
in the wine, strain it into the ci’eam. Put it into a
mould.
337. — Set Cream.
Quarter of an ounce of gelatine, half a pint of cream,
and half a pint of milk ; sugar to taste. Boil all together,
stir it till nearly cold; place some jam at the bottom
of a dish✪ Set Cream, and pour the mixture over. Serve when
set.
136
WHOLESOME COOKERY.
338. — Baked Chocolate Custard.
3 ounces of grated chocolate, 3 eggs well beaten, 1
pint of milk, 2 tablespoonfuls of sugar✪ Baked Chocolate Custard. Boil the milk ;
add the chocolate to it and boil 2 or 3 minutes, then
pour it by degrees to the eggs. Pour into a pie-dish,
and bake in a moderate oven about 15 to 20 minutes,
or until just set at the top. Must be of the consis-
tency of a thick boiled custard. If, when served, there
is an appearance of water at the bottom of the dish,
it is because the custard has been allowed to bake too
fast and too much. This custard can be steamed and
served in the same dish.
339. — Boiled Chocolate Custard
Is made like any ordinary boiled custard. You simply
leave out all other flavouring, and add 2 ounces of
grated chocolate to the milk when you boil it.
340. — Boiled Coffee Custard
Is made like any ordinary boiled custard. You simply
add some strongly made coffee to the milk when
you boil it, and you leave out all other flavouring.
341. — Baked Coffee Custard.
2^ tablespoonfuls of sugar, 4 well-beaten eggs, 1
pint of milk, 1 teacupful of strongest made coffee✪ Baked Coffee Custard.
Proceed as for the baked chocolate custard.
SWEETS.
137
342. — Mousse au Chocolat.
Dissolve 2 ounces of chocolate in three-quarters of
a breakfast-cupful of milk ; add three-quarters of an
ounce of sugar. Boil it till thick, then let it stand till
cold. Whip up 1 pint of cream✪ Mousse au Chocolat, and gradually add the
chocolate to it. Serve in glasses.
343. — Mousse au Cafe.
Make a teacupful of strong coffee with 4 ounces of
coffee at least. Boil it with 1 ounce of sugar ; gradually
stir in 2 yolks of eggs; let it get cold. Whip up 1
pint of cream✪ Mousse au Cafe, and gradually add the coffee to it.
Serve in glasses.
344. — Creme a I’lmperatrice.
Make a custard with two teacupfuls of milk, 3
eggs, 1 teaspoonful of vanilla, and 1^ ounce of sugar.
Simmer 2 ounces of rice in 1 pint of milk with 1 ounce
of sugar. Must be simmered very slowly. When the
milk is absorbed the rice is cooked and must be quite
soft. AVhen the custard is nearly cold, stir it in by
degrees to the rice ; then stir in gradually a small pot
of apricot marmalade. Beat all well together so as
to avoid lumps. Add now half an ounce of dissolved
gelatine. Whisk up stiffly 1 pint of cream✪ Creme a l'Imperatrice ; add it by
degrees to the above mixture. Pour into a mould,
and turn out and serve when set.
138
WHOLESOME COOKERY,
345. — Swiss Cream.
Boil the rind of 1 lemon in 1 pint of cream ; sweeten
to taste. When the cream is sufficiently flavoured
with the lemoUj strain it. Lay 4 ounces of maccaroons
in a dish. When the cream is cold, add the juice of 1
lemon✪ Swiss Cream to it, and pour it over the maccaroons. Let it
stand for some hours before using it. It is an im-
provement to add at the last moment some Devonshire
or whipped cream.
346. — Cream Snow. ✪ Cream Snow
Page 49 · 10 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
Three-quarters of an ounce of gelatine, half a pint of white wine, 1 pint of cream mixed with the juice of 1 lemon, and sugar to taste. Dissolve the gelatine in the wine, strain it into the cream. Put it into a mould.
337. — Set Cream.
Quarter of an ounce of gelatine, half a pint of cream, and half a pint of milk ; sugar to taste. Boil all together, stir it till nearly cold; place some jam at the bottom of a dish, and pour the mixture over. Serve when set.
338. — Baked Chocolate Custard.
3 ounces of grated chocolate, 3 eggs well beaten, 1 pint of milk, 2 tablespoonfuls of sugar. Boil the milk ; add the chocolate to it and boil 2 or 3 minutes, then pour it by degrees to the eggs. Pour into a pie-dish, and bake in a moderate oven about 15 to 20 minutes, or until just set at the top. Must be of the consistency of a thick boiled custard. If, when served, there is an appearance of water at the bottom of the dish, it is because the custard has been allowed to bake too fast and too much. This custard can be steamed and served in the same dish.
339. — Boiled Chocolate Custard
Is made like any ordinary boiled custard. You simply leave out all other flavouring, and add 2 ounces of grated chocolate to the milk when you boil it.
340. — Boiled Coffee Custard
Is made like any ordinary boiled custard. You simply add some strongly made coffee to the milk when you boil it, and you leave out all other flavouring.
341. — Baked Coffee Custard.
2^ tablespoonfuls of sugar, 4 well-beaten eggs, 1 pint of milk, 1 teacupful of strongest made coffee. Proceed as for the baked chocolate custard.
342. — Mousse au Chocolat.
Dissolve 2 ounces of chocolate in three-quarters of a breakfast-cupful of milk ; add three-quarters of an ounce of sugar. Boil it till thick, then let it stand till cold. Whip up 1 pint of cream, and gradually add the chocolate to it. Serve in glasses.
343. — Mousse au Cafe.
Make a teacupful of strong coffee with 4 ounces of coffee at least. Boil it with 1 ounce of sugar ; gradually stir in 2 yolks of eggs; let it get cold. Whip up 1 pint of cream, and gradually add the coffee to it. Serve in glasses.
344. — Creme a I’lmperatrice.
Make a custard with two teacupfuls of milk, 3 eggs, 1 teaspoonful of vanilla, and 1^ ounce of sugar. Simmer 2 ounces of rice in 1 pint of milk with 1 ounce of sugar. Must be simmered very slowly. When the milk is absorbed the rice is cooked and must be quite soft. AVhen the custard is nearly cold, stir it in by degrees to the rice ; then stir in gradually a small pot of apricot marmalade. Beat all well together so as to avoid lumps. Add now half an ounce of dissolved gelatine. Whisk up stiffly 1 pint of cream ; add it by degrees to the above mixture. Pour into a mould, and turn out and serve when set.
345. — Swiss Cream.
Boil the rind of 1 lemon in 1 pint of cream ; sweeten to taste. When the cream is sufficiently flavoured with the lemon, strain it. Lay 4 ounces of maccaroons in a dish. When the cream is cold, add the juice of 1 lemon to it, and pour it over the maccaroons. Let it stand for some hours before using it. It is an improvement to add at the last moment some Devonshire or whipped cream.
346. — Cream Snow.
Records on this page
Velvet CreamSet CreamBaked Chocolate CustardEufs a la NeigeBaked Coffee CustardMousse au ChocolatMousse au CafeCreme a l'ImperatriceSwiss CreamCream Snow