(2) Beat the whites of four eggs light and mix them in
a pan with 3 table- spoonfuls of arrowroot, previously moistened
with a little cold water. Put 3qts. of milk in a saucepan
and boil it, then pour it over the eggs. Put the pan on
the fire and stir until its contents thicken a little. Let it
get cold. When it is cold, add lqt. of Cream, any flavouring
that may be desired, and sweeten to taste. Put it into
a freezer until wanted for use.
Cream Ice with Filberts. — Roast Jib. of filberts in a
frying-pan or oven ; boil 3oz. of sugar to the caramel (see
Sugar-boiling), then mix the roasted filberts with it;
agitate the mixture, brush a baking-sheet lightly over with
a paste-brush dipped in oil, pour the mixture on it, and
leave it to harden. Pound it coarsely. Pour lqt. of thin Cream
into a saucepan, add 9oz. of caster sugar, and stir over the
fire till boiling ; then move it to the side, add the well-
beaten yolks of eight eggs, continue stirring till thick, then
put in the pounded filberts. Pour the Cream into a basin,
leave it to cool, then pass it through a fine hair sieve into
a freezing-pot and freeze it.
Cream Jelly with. Fruit. — (1) Soak loz. of gelatine in
J pint of milk for four hours. Then scald 1J pints of milk,
and pour over it, adding at the same time Jib. of powdered
white sugar. Stir over the fire till nearly boiling-, then
strain, and divide into two equal parts. Put one half in a
saucepan over the fire, and stir into it the beaten yolks of
three eggs ; stir till it begins to thicken, then pour it into
a basin, and let it cool. Whisk the whites of three eggs to
a stiff froth, and beat up, hut not with the whites of the
eggs, 1 pint of rich Cream to a stiff froth. Divide the
frothed white of egg into two separate heaps. As the white
gelatine begins to set, whip into it gradually one-half of the
white-of-egg froth in small quantities, alternately with all
the whipped Cream. Into the yellow gelatine whip in by
degrees and in small quantities the other half of the frothed
white of egg. Then stir into the yellow gelatine a flavour-
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
467
Cream — continued.
ing of vanilla, and to the white gelatine the strained juice
of a lemon. Wet the inside of a deep, fluted mould with
cold water, lay in the bottom of it a row of crystallised
cherries, then pour in a layer of white gelatine ; let it set,
and put over it a layer of slices of crystallised apricots or
peaches, pour over them a layer of the yellow gelatine, then
a border of cherries, then white gelatine, and so on alter-
nately till the mould is filled. Set the mould on ice, and
when quite firm, dip a cloth in hot water, wring it out,
wrap it round the mould for an instant, and turn it out on
a glass dish. Serve Cream with it.
(2) Mix 1 table-spoonful of preserved raspberries, the
same quantity of preserved strawberries, and the same of
red-currant jelly, with as much Cream as will nearly fill a
quart mould. Rub the mixed Cream and preserves through
a sieve. Soak and dissolve foz. of isinglass in £ pint of
hot water ; when this is nearly cold, stir it into the Cream,
mixing all well together, and pour it into the mould. Put it
in an ice-closet or other cold place, let it stand all night,
and turn it out the following day. ✪ Cream Jelly with Fruit
Page 546 · 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
(2) Beat the whites of four eggs light and mix them in a pan with 3 table- spoonfuls of arrowroot, previously moistened with a little cold water. Put 3qts. of milk in a saucepan and boil it, then pour it over the eggs. Put the pan on the fire and stir until its contents thicken a little. Let it get cold. When it is cold, add lqt. of Cream, any flavouring that may be desired, and sweeten to taste. Put it into a freezer until wanted for use.
Cream Ice with Filberts. — Roast Jib. of filberts in a frying-pan or oven ; boil 3oz. of sugar to the caramel (see Sugar-boiling), then mix the roasted filberts with it; agitate the mixture, brush a baking-sheet lightly over with a paste-brush dipped in oil, pour the mixture on it, and leave it to harden. Pound it coarsely. Pour lqt. of thin Cream into a saucepan, add 9oz. of caster sugar, and stir over the fire till boiling ; then move it to the side, add the wellbeaten yolks of eight eggs, continue stirring till thick, then put in the pounded filberts. Pour the Cream into a basin, leave it to cool, then pass it through a fine hair sieve into a freezing-pot and freeze it.
Cream Jelly with. Fruit. — (1) Soak loz. of gelatine in J pint of milk for four hours. Then scald 1J pints of milk, and pour over it, adding at the same time Jib. of powdered white sugar. Stir over the fire till nearly boiling-, then strain, and divide into two equal parts. Put one half in a saucepan over the fire, and stir into it the beaten yolks of three eggs ; stir till it begins to thicken, then pour it into a basin, and let it cool. Whisk the whites of three eggs to a stiff froth, and beat up, hut not with the whites of the eggs, 1 pint of rich Cream to a stiff froth. Divide the frothed white of egg into two separate heaps. As the white gelatine begins to set, whip into it gradually one-half of the white-of-egg froth in small quantities, alternately with all the whipped Cream. Into the yellow gelatine whip in by degrees and in small quantities the other half of the frothed white of egg. Then stir into the yellow gelatine a flavour-
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
Cream — continued.
ing of vanilla, and to the white gelatine the strained juice of a lemon. Wet the inside of a deep, fluted mould with cold water, lay in the bottom of it a row of crystallised cherries, then pour in a layer of white gelatine ; let it set, and put over it a layer of slices of crystallised apricots or peaches, pour over them a layer of the yellow gelatine, then a border of cherries, then white gelatine, and so on alternately till the mould is filled. Set the mould on ice, and when quite firm, dip a cloth in hot water, wring it out, wrap it round the mould for an instant, and turn it out on a glass dish. Serve Cream with it.
(2) Mix 1 table-spoonful of preserved raspberries, the same quantity of preserved strawberries, and the same of red-currant jelly, with as much Cream as will nearly fill a quart mould. Rub the mixed Cream and preserves through a sieve. Soak and dissolve foz. of isinglass in £ pint of hot water ; when this is nearly cold, stir it into the Cream, mixing all well together, and pour it into the mould. Put it in an ice-closet or other cold place, let it stand all night, and turn it out the following day.
Records on this page
Cream Jelly with Fruit