(6) Roast 6oz. of Coffee till the berries are covered with an
oily moisture. Put them into a stewpan, mix in 1 pint of warm
milk and 3 teacupfuls of caster sugar ; then put the lid on
the stewpan and stand it off the fire to cool. Beat the yolks
of eight eggs with 1 pint of milk, and strain through a sieve
into the other ingredients ; stir this over the fire until it
begins to simmer; then pour into a basin and let it cool.
Pack an ice-box or freezer with ice, turn the cream into it, work
it with a spoon to remove the frozen cream that adheres to the
sides, and when all is solid, serve in glasses or on a folded
napkin spread on a dish.
(7) Put into a saucepan over the fire jib. of roasted Coffee-
berries and shake them until they are thoroughly heated ;
pour over them 1 pint of cream, cover the saucepan, and
let the cream and Coffee remain hot for an hour without
boiling ; then strain off the cream. After the cream is
strained, put into a thick saucepan the yolks of eight eggs,
lib. of sugar, and the cream. Dissolve l|oz. of gelatine in
1 gill of hot water, and whisk j pint of cream to a stiff froth ;
put the saucepan containing the sugar, eggs, and cream over
the fire, and stir until it begins to thicken ; then remove
from the fire, and stir the dissolved gelatine into it for
two minutes ; next mix in the whipped cream lightly and
quickly. Put the Coffee into a tight-covered mould, and
freeze it ; or put it into little paper cases, and freeze these
for three hours.
(8) Pour 1 pint of boiling water over 6oz. of freshly-ground
Coffee, and let it stand for a few minutes ; then strain it, and
mix with 1 j pints of milk and j pint of scalded cream, sweetening
to taste. Put half of the mixture in the freezer and the other
on ice. When the Coffee which has been put in the freezer
has partly frozen, mix it with the other, and serve.
(9) With 3 pints of syrup at 35deg. mix 3 pints of scalded
cream and j pint of strong Coffee. Strain the Coffee through
a fine sieve, put it in a freezer, and let it freeze for an hour.
Work the frozen cream from the sides, and serve in glasses.
Coffee Cream✪ Coffee Cream Syrup. — To each quart of Coffee syrup stir in
1 pint of thick cream. This preparation is fit for immediate
use only.
Coffee Croquenbouclie. — Boil in a stewpan j pint of water,
jib. of butter, and joz. of caster sugar ; take them off the
fire, sift in jib. of flour, and stir over the fire again for four
or five minutes. Drop teaspoonfuls of this paste on different
parts of a floured slab, roll them with the hand to a round
shape, put them a short distance from each other on buttered
baking-sheets, brush over with egg, and bake in a slack oven.
When they are done, take them off the baking-sheets, put on
a slab covered with paper, and leave to dry in a warm place
for an hour. Take them up one by one with the fingers, and
dip one side only in some icing sugar ; then build them
against the inside of an oiled dome-mould, fixing one above
the other in circles-. It will require two persons for this
operation. When the sugar is cool, turn the croquenbouche
out on a pastry grating and mask it with a thin layer of pre-
pared Coffee icing sugar. When the glaze is firm, remove
the croquenbouche from the grating, dish it on a folded napkin,
and serve with any garnish.
Page 445 · 1 recipe record 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
(6) Roast 6oz. of Coffee till the berries are covered with an oily moisture. Put them into a stewpan, mix in 1 pint of warm milk and 3 teacupfuls of caster sugar ; then put the lid on the stewpan and stand it off the fire to cool. Beat the yolks of eight eggs with 1 pint of milk, and strain through a sieve into the other ingredients ; stir this over the fire until it begins to simmer; then pour into a basin and let it cool. Pack an ice-box or freezer with ice, turn the cream into it, work it with a spoon to remove the frozen cream that adheres to the sides, and when all is solid, serve in glasses or on a folded napkin spread on a dish.
(7) Put into a saucepan over the fire lib. of roasted Coffeeberries and shake them until they are thoroughly heated ; pour over them 1 pint of cream, cover the saucepan, and let the cream and Coffee remain hot for an hour without boiling ; then strain off the cream. After the cream is strained, put into a thick saucepan the yolks of eight eggs, lib. of sugar, and the cream. Dissolve l|oz. of gelatine in 1 gill of hot water, and whisk j pint of cream to a stiff froth ; put the saucepan containing the sugar, eggs, and cream over the fire, and stir until it begins to thicken ; then remove from the fire, and stir the dissolved gelatine into it for two minutes ; next mix in the whipped cream lightly and quickly. Put the Coffee into a tight-covered mould, and freeze it ; or put it into little paper cases, and freeze these for three hours.
(8) Pour 1 pint of boiling water over 6oz. of freshly-ground Coffee, and let it stand for a few minutes ; then strain it, and mix with 1 j pints of milk and j pint of scalded cream, sweetening to taste. Put half of the mixture in the freezer and the other on ice. When the Coffee which has been put in the freezer has partly frozen, mix it with the other, and serve.
(9) With 3 pints of syrup at 35deg. mix 3 pints of scalded cream and j pint of strong Coffee. Strain the Coffee through a fine sieve, put it in a freezer, and let it freeze for an hour. Work the frozen cream from the sides, and serve in glasses.
Coffee Cream Syrup. — To each quart of Coffee syrup stir in 1 pint of thick cream. This preparation is fit for immediate use only.
Coffee Croquenbouclie. — Boil in a stewpan j pint of water, jib. of butter, and joz. of caster sugar ; take them off the fire, sift in joz. of flour, and stir over the fire again for four or five minutes. Drop teaspoonfuls of this paste on different parts of a floured slab, roll them with the hand to a round shape, put them a short distance from each other on buttered baking-sheets, brush over with egg, and bake in a slack oven. When they are done, take them off the baking-sheets, put on a slab covered with paper, and leave to dry in a warm place for an hour. Take them up one by one with the fingers, and dip one side only in some icing sugar ; then build them against the inside of an oiled dome-mould, fixing one above the other in circles. It will require two persons for this operation. When the sugar is cool, turn the croquenbouche out on a pastry grating and mask it with a thin layer of prepared Coffee icing sugar. When the glaze is firm, remove the croquenbouche from the grating, dish it on a folded napkin, and serve with any garnish.
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Coffee Cream