(3) Set a copper pan on the fire, put into it 8oz. of raw Coffee-
berries, stir them about until they are slightly browned, then
pour over 2 breakfast-cupfuls each of milk and cream, and add
12oz. of sugar and the yolks of six egg's ; continue to stir until
these form a custard ; run this through a fine sieve into a
freezer, and freeze. Pour into a mould packed in ice, let it
set, turn out on to a cold dish, and serve.
Coffee Cream Ice. -(1) Put 1 breakfast-cupful of ground Coffee
in a bottle with J pint of water, and leave it to steep all night ;
then strain it through a cloth previously rinsed in hot water.
Beat 12oz. of caster sugar with 1J pints of cream, and mix
this with the Coffee. Put the mixture in a freezer, turn this
about with one hand and work the cream from the sides with
the other. In this way the cream can be frozen in a very few
minutes.
(2) Mix 1 teacupful each of sugar and flour together, and
beat them with two eggs. Put 1 pint of milk on the fire, and
when it comes to the boil stir in_the beaten eggs and flour, and
let it simmer for twenty minutes; cool it, and then add lqt.
of cream, J pint of strong Coffee, and another teacupful of
sugar. Pour the mixture into a freezer, work it occasionally,
and let it freeze.
(3) Put in a stewpan 1 pint of cream✪ Coffee Cheese, 14oz. of caster sugar,
the yolks of eight eggs, J pint of strong Coffee, and J salt-
spoonful of salt; beat them well together, and stir over the
fire until thick ; strain, put the mixture into a freezer, and
let it freeze for an hour or so.
(4) Prepare about 1 pint of Coffee, making it with water,
pour into a basin, let it cool, mix in an equal quantity of cold
cream, and sweeten to taste ; pour the whole into a freezer
packed in a very little ice, and let it remain covered over for
about ten minutes. With a spatula ease away the sides
where they have frozen, cover over for twenty minutes longer,
use the spatula again, cover over for another twenty minutes,
work the handle of the freezer slightly, and the Coffee will be
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, $ee under their special heads.
424
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Coffee — continued
ready for use. Pour it into cups or glasses, and serve. The
cream should be thick without being compact.
(5) Put 8oz. of powdered sugar and the yolks of six eggs into
a saucepan and mix well for ten minutes ; add 1 pint of boiling
milk, stir for two minutes longer, pour the whole into a copper
basin on the hot stove, and with a spatula or spoon stir gently
at the bottom until well keated, but it must not boil. Take
it from the fire, and put it on the table ; add immediately 1 pint
of sweet cream, mixing again for two minutes, and throw in
2oz. of freshly-ground Coffee✪ Coffee Ice Cream, stirring for two minutes longer.
Return the basin to the stove, beat the contents up again
with a whisk, and return to the table once more. Cover with
a napkin so that the Coffee can infuse thoroughly for half-an-
hour, strain through a fine sieve into the freezer, and freeze
it. Serve as other crexm ices.
Page 444 · 4 recipe records on this page
Presented as published in 1890. 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
(3) Set a copper pan on the fire, put into it 8oz. of raw Coffeeberries, stir them about until they are slightly browned, then pour over 2 breakfast-cupfuls each of milk and cream, and add 12oz. of sugar and the yolks of six egg's ; continue to stir until these form a custard ; run this through a fine sieve into a freezer, and freeze. Pour into a mould packed in ice, let it set, turn out on to a cold dish, and serve.
Coffee Cream Ice. -(1) Put 1 breakfast-cupful of ground Coffee in a bottle with J pint of water, and leave it to steep all night ; then strain it through a cloth previously rinsed in hot water. Beat 12oz. of caster sugar with 1J pints of cream, and mix this with the Coffee. Put the mixture in a freezer, turn this about with one hand and work the cream from the sides with the other. In this way the cream can be frozen in a very few minutes.
(2) Mix 1 teacupful each of sugar and flour together, and beat them with two eggs. Put 1 pint of milk on the fire, and when it comes to the boil stir in_the beaten eggs and flour, and let it simmer for twenty minutes; cool it, and then add lqt. of cream, J pint of strong Coffee, and another teacupful of sugar. Pour the mixture into a freezer, work it occasionally, and let it freeze.
(3) Put in a stewpan 1 pint of cream, 14oz. of caster sugar, the yolks of eight eggs, J pint of strong Coffee, and J saltspoonful of salt; beat them well together, and stir over the fire until thick ; strain, put the mixture into a freezer, and let it freeze for an hour or so.
(4) Prepare about 1 pint of Coffee, making it with water, pour into a basin, let it cool, mix in an equal quantity of cold cream, and sweeten to taste ; pour the whole into a freezer packed in a very little ice, and let it remain covered over for about ten minutes. With a spatula ease away the sides where they have frozen, cover over for twenty minutes longer, use the spatula again, cover over for another twenty minutes, work the handle of the freezer slightly, and the Coffee will be
For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, $ee under their special heads.
Coffee — continued
ready for use. Pour it into cups or glasses, and serve. The cream should be thick without being compact.
(5) Put 8oz. of powdered sugar and the yolks of six eggs into a saucepan and mix well for ten minutes ; add 1 pint of boiling milk, stir for two minutes longer, pour the whole into a copper basin on the hot stove, and with a spatula or spoon stir gently at the bottom until well keated, but it must not boil. Take it from the fire, and put it on the table ; add immediately 1 pint of sweet cream, mixing again for two minutes, and throw in 2oz. of freshly-ground Coffee, stirring for two minutes longer. Return the basin to the stove, beat the contents up again with a whisk, and return to the table once more. Cover with a napkin so that the Coffee can infuse thoroughly for half-anhour, strain through a fine sieve into the freezer, and freeze it. Serve as other cream ices.
Records on this page
Coffee CheeseCoffee CreamCoffee Cream IceCoffee Ice Cream