bers of our class to try the various combinations which
are suggested for themselves, and if possible to invent
one or two on their own account.
When we come to the chapter in which we talk
of making jelly, you will find that we come to the con-
clusion that an ounce of good gelatine would be needed
to set a pint and a half of liquid, exclusive of the
wine and brandy ; that is to say, an ounce of good
gelatine is considered sufficient for about a pint and
three-quarters of liquid. In making creams, however,
we have to remember that the materials used have a
little more consistency than those generally employed
in making jelly, and therefore rather less gelatine is
needed. Consequently, we may calculate on being able
to make a quart of cream with an ounce of gelatine, and
occasionally a still smaller portion of stiffening is neces-
sary.
Of course the gelatine must be soaked for an hour, or
longer if possible, in as much milk as will barely cover
it. When it has absorbed all the liquid, and has swelled
considerably, it should be turned into a small stewpan,
and stirred over the fire until it has entirely dissolved. It
must then be allowed to cool before it is mixed with the
other ingredients.
In very rich creams, cream only, pleasantly flavoured,
is used. Thus made, however, cream is e.xpensive, and
some people would consider it a little sickly. It is very
usual, therefore, to use half cream and half milk, and to
enrich the milk by making a custard of it with eggs. To
make the custard we beat in a basin the yolks of three
and the white of one egg. Well strain these, and mix
them with half a pint of milk. We pour the mixture into
a jug, set this in a saucepan of hot water over the fire,
and stir the contents of the jug until the custard is thick
enough to coat the spoon, when we take it up. We must
be careful not to boil our custard too long, or it will
curdle. What is wanted is that it should be thick, as
thick as the double cream, but perfectly smooth. Before
the cream is added to the custard it should be well
whipped, by which means it will not only be made
lighter, but it will expand and occupy more room. Here
I must say a word about the method of whipping cream.
Creams,
105
For one thing we must have “double” cream, that is,
cream which is very thick, in consequence of its having
stood twenty-four hours on the milk. The cream should
be put into a cool place until it is wanted ; indeed, if it
has to stand a little while before being used, the vessel
containing it should be put into another one which has
cold water in it, and the cream should be left uncovered.
When the custard and gelatine are almost cool, we put the
cream into a large bowl, and whisk it lightly and regularly
with an ordinary egg-whisk until, though still smooth, it
begins to stiffen. The great thing in doing this is to slop
in plenty of time. If we keep on only half a minute too
long our cream will be spoilt, because it will crack or
“turn” as it is called. We may know when it is suffi-
ciently whisked by its hanging to the spoon when the
latter is lifted up. We shall find that the cream after it
is whipped occupies very nearly twice as much room as it
did originally. If we liked, instead of using half a pint
of whipped cream, we could use a quarter of a pint, to
which the white of two eggs beaten to froth had been
added.✪ Cream with Gelatine
Page 68 · 1 recipe record on this page
Presented as published in 1882. 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
bers of our class to try the various combinations which are suggested for themselves, and if possible to invent one or two on their own account.
When we come to the chapter in which we talk of making jelly, you will find that we come to the conclusion that an ounce of good gelatine would be needed to set a pint and a half of liquid, exclusive of the wine and brandy ; that is to say, an ounce of good gelatine is considered sufficient for about a pint and three-quarters of liquid. In making creams, however, we have to remember that the materials used have a little more consistency than those generally employed in making jelly, and therefore rather less gelatine is needed. Consequently, we may calculate on being able to make a quart of cream with an ounce of gelatine, and occasionally a still smaller portion of stiffening is necessary.
Of course the gelatine must be soaked for an hour, or longer if possible, in as much milk as will barely cover it. When it has absorbed all the liquid, and has swelled considerably, it should be turned into a small stewpan, and stirred over the fire until it has entirely dissolved. It must then be allowed to cool before it is mixed with the other ingredients.
In very rich creams, cream only, pleasantly flavoured, is used. Thus made, however, cream is expensive, and some people would consider it a little sickly. It is very usual, therefore, to use half cream and half milk, and to enrich the milk by making a custard of it with eggs. To make the custard we beat in a basin the yolks of three and the white of one egg. Well strain these, and mix them with half a pint of milk. We pour the mixture into a jug, set this in a saucepan of hot water over the fire, and stir the contents of the jug until the custard is thick enough to coat the spoon, when we take it up. We must be careful not to boil our custard too long, or it will curdle. What is wanted is that it should be thick, as thick as the double cream, but perfectly smooth. Before the cream is added to the custard it should be well whipped, by which means it will not only be made lighter, but it will expand and occupy more room. Here I must say a word about the method of whipping cream.
Creams,
For one thing we must have “double” cream, that is, cream which is very thick, in consequence of its having stood twenty-four hours on the milk. The cream should be put into a cool place until it is wanted ; indeed, if it has to stand a little while before being used, the vessel containing it should be put into another one which has cold water in it, and the cream should be left uncovered. When the custard and gelatine are almost cool, we put the cream into a large bowl, and whisk it lightly and regularly with an ordinary egg-whisk until, though still smooth, it begins to stiffen. The great thing in doing this is to stop in plenty of time. If we keep on only half a minute too long our cream will be spoilt, because it will crack or “turn” as it is called. We may know when it is sufficiently whisked by its hanging to the spoon when the latter is lifted up. We shall find that the cream after it is whipped occupies very nearly twice as much room as it did originally. If we liked, instead of using half a pint of whipped cream, we could use a quarter of a pint, to which the white of two eggs beaten to froth had been added.
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Cream with Gelatine