Pick off the hulls of a box of strawberries, bruise them in a basin with
a cup of powdered sugar ; rub this through a sieve and mix with it a pint
of whipped cream and one ounce and a half of clarified isinglass or gela-
t✪ Strawberry Bavarian Creamine ; pour the cream into a mold previously oiled. Let it in rough ice
and when it has become firm turn out on a dish.
Kaspberries or currants may be substituted for strawberries.
332
CUSTARDS, CREAMS AND DESSERTS.
GOLDEN CREAM.
Boil a quart of milk; when boiling stir into it the well-beaten yolks
of six eggs ; add six tablespoonfuls of sugar and one tablespoonful of sifted
flour, which have been well beaten together; when boiled, turn it into
a dish, and pour over it the whites beaten to a stiff froth, mixing with
them six tablespoonfuls of powdered sugar. Set all in the oven and brown
slightly. Flavor the top with vanilla and the bottom with lemon. Serve
cold.
CHOCOLATE CREAM. No. 1.
Three ounces of grated chocolate, one-quarter pound of sugar, one and
one-half pints of cream, one and one-half ounces of clarified isinglass, or
gelatine, the yolks of six eggs✪ Golden Cream.
Beat the yolks of the eggs well ; put them into a basin with the grated
chocolate, the sugar and one pint of the cream ; stir these ingredients well
together, pour them into a basin and set this basin in a saucepan of
boiling water; stir it one way until the mixture thickens, but do not allow
it to hoil, or it will curdle. Strain the cream through a sieve into a basin,
stir in the isinglass and the other one-half pint of cream, which should be
well whipped ; mix all well together, and pour it into a mold which has
been previously oiled with the purest salad-oil, and, if at hand, set it in ice
until wanted for table.
CHOCOLATE CREAM OR CUSTARD. No. 2.
Take one quart of milk, and when nearly boiling stir in two ounces of.,
grated chocolate ; let it warm on the fire for a few moments, and then
remove and cool ; beat the yolks of eight eggs and two whites with eight
tablespoonfuls of sugar, then pour the milk over them ; flavor and bake as
any custard, either in cups or a large dish. Make a meringue of the
remaining whites.
LEMON CREAM. No. 1.
One pint of cream, the yolks of two eggs, one quarter of a pound of
white sugar, one large lemon, one ounce isinglass or gelatine.
Put the cream into a Umd saucepan with the sugar, lemon peel and
isinglass, and simmer these over a gentle fire for about ten minutes, stir-
ring them all the time. Strain the cream into a basin, add the yolks of
eggs, which should be well beaten, and put the basin into a saucepan of
boiling water ; stir the mixture one way until it thickens, hut do not allow
CUSTARDS, CREAMS AND DESSERTS.
333
it to hoil ; take it off the fire and keep stirring it until nearly cold. Strain
the lemon juice into a basin, gradually pour on it the cream, and stir it
well until the juice is well mixed with it. Have ready a well-oiled mold,
pour the cream into it, and let it remain until perfectly set. When required
for table, loosen the edges with a small blunt knife, put a dish on the top
of the mold, turn it over quickly, and the cream should easily slip away.
LEMON CREAM. No. 2. ✪ Lemon Cream No. 1
Page 224 · 4 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
Pick off the hulls of a box of strawberries, bruise them in a basin with a cup of powdered sugar ; rub this through a sieve and mix with it a pint of whipped cream and one ounce and a half of clarified isinglass or gelatine ; pour the cream into a mold previously oiled. Let it in rough ice and when it has become firm turn out on a dish.
Kaspberries or currants may be substituted for strawberries.
GOLDEN CREAM.
Boil a quart of milk; when boiling stir into it the well-beaten yolks of six eggs ; add six tablespoonfuls of sugar and one tablespoonful of sifted flour, which have been well beaten together; when boiled, turn it into a dish, and pour over it the whites beaten to a stiff froth, mixing with them six tablespoonfuls of powdered sugar. Set all in the oven and brown slightly. Flavor the top with vanilla and the bottom with lemon. Serve cold.
CHOCOLATE CREAM. No. 1.
Three ounces of grated chocolate, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six eggs.
Beat the yolks of the eggs well ; put them into a basin with the grated chocolate, the sugar and one pint of the cream ; stir these ingredients well together, pour them into a basin and set this basin in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to hoil, or it will curdle. Strain the cream through a sieve into a basin, stir in the isinglass and the other one-half pint of cream, which should be well whipped ; mix all well together, and pour it into a mold which has been previously oiled with the purest salad-oil, and, if at hand, set it in ice until wanted for table.
CHOCOLATE CREAM OR CUSTARD. No. 2.
Take one quart of milk, and when nearly boiling stir in two ounces of grated chocolate ; let it warm on the fire for a few moments, and then remove and cool ; beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar, then pour the milk over them ; flavor and bake as any custard, either in cups or a large dish. Make a meringue of the remaining whites.
LEMON CREAM. No. 1.
One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce isinglass or gelatine.
Put the cream into a lined saucepan with the sugar, lemon peel and isinglass, and simmer these over a gentle fire for about ten minutes, stirring them all the time. Strain the cream into a basin, add the yolks of eggs, which should be well beaten, and put the basin into a saucepan of boiling water ; stir the mixture one way until it thickens, but do not allow
it to hoil ; take it off the fire and keep stirring it until nearly cold. Strain the lemon juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mixed with it. Have ready a well-oiled mold, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mold, turn it over quickly, and the cream should easily slip away.
LEMON CREAM. No. 2.
Records on this page
Strawberry Bavarian CreamGolden CreamChocolate Cream No. 1Lemon Cream No. 1