Cream Strudels.— (1) Put 7oz. of flour, 2 table-spoonfuls of
sugar, and 2oz. of butter into a stewpan on the fire ; stir in
gradually 1 pint of Cream, and continue stirring until cooked.
Remove the pan, stir until nearly cold, and mix in the beaten
yolks of six eggs and the whites of two. Put 1 pint of milk
and a stick of vanilla into another stewpan, and place over the
fire to boil. Divide the mixture into pieces about the size of a
walnut, roll them out to about 2in. in length, and put into the
Cream, and boil for five minutes. Take them out of the Cream,
and put them on a sieve to drain. Boil the Cream until reduced
to half the quantity, mix the beaten yolks of four eggs✪ Cream Strudels into it,
and sweeten to taste. Place the strudels on a buttered dish,
pour the custard over them, and bake in a moderate oven
until evenly glazed. Arrange them on a folded napkin or an
ornamental dish-paper on a hot dish, and serve with a sauce-
boatful of vanilla Cream sauce.
(2) Prepare a strudel-paste with the yolks of four eggs
and the whites of two, 1 table-spoonful of warmed butter,
a small quantity of salt, and sufficient flour to form a stiff
dough. When well kneaded, divide the dough into small,
equal-sized quantities, shape them into balls, and roll out
as thinly as possible to an oval shape. Spread a thick layer
of sour Cream over each of them, and dust with a small
quantity of salt ; then roll them over, lay them on a buttered
baking-dish, put two or three small pieces of butter on the
top of each, and set them in the oven. When they have risen,
and are just beginning to brown, baste with a few table-
spoonfuls of boiling milk, and finish cooking them. When
cooked, arrange them on a hot dish, and serve.
Cream Syrup. — (1) Put i pint each of fresh Cream and milk
into a bottle with lib. of powdered loaf sugar, and shake
them well together. The addition of a few grains of
bicarbonate of soda will prevent souring. Keep in a cool
place.
(2) Dissolve by gentle heat lib. of caster sugar in J pint
of fresh milk, and when cool, stir in i pint of rich Cream.
Cream Tart.- — Put lqt. of milk into a saucepan, flavour it
with vanilla, place it over the fire, stir in gradually 4 or 5
table-spoonfuls of the finest sifted flour, sweeten to tajjste
Cream — continued.
with caster sugar, and continue stirring over the fire till
thick. When ready, move the Cream to the side of the fire,
and stir in the beaten yolks of six eggs, taking care to keep
the mixture smooth and free from lumps. Rub ^lb. of butter
in lib. of flour✪ Cream Tart till quite smooth, and add the beaten yolk
of one egg and sufficient milk or milk-and-water to make
a stiff paste. Dust a little flour over the table, roll the paste
out, stick about 2oz. of butter over it in little pieces, fold it
over, roll out again, stick over with more butter, fold in
three, and leave for half-an-hour to rise. Beat the paste
with a rolling-pin, stick it again with butter, dust over
with flour, roll it out, fold over, and again leave for
half-an-hour ; then beat the paste again with the rolling-pin,
dust it over with a little more flour, and roll it out. Butter
a tart-dish, line it with the paste, and pour in the prepared
Cream, using the trimmings of the paste to make a rim to
the tart and strips across. Brush the paste over with a
feather or a fine brush dipped in the beaten yolk of an egg,
and bake in a quick oven.
Page 555 · 2 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
Cream Strudels.— (1) Put 7oz. of flour, 2 table-spoonfuls of sugar, and 2oz. of butter into a stewpan on the fire ; stir in gradually 1 pint of Cream, and continue stirring until cooked. Remove the pan, stir until nearly cold, and mix in the beaten yolks of six eggs and the whites of two. Put 1 pint of milk and a stick of vanilla into another stewpan, and place over the fire to boil. Divide the mixture into pieces about the size of a walnut, roll them out to about 2in. in length, and put into the Cream, and boil for five minutes. Take them out of the Cream, and put them on a sieve to drain. Boil the Cream until reduced to half the quantity, mix the beaten yolks of four eggs into it, and sweeten to taste. Place the strudels on a buttered dish, pour the custard over them, and bake in a moderate oven until evenly glazed. Arrange them on a folded napkin or an ornamental dish-paper on a hot dish, and serve with a sauceboatful of vanilla Cream sauce.
(2) Prepare a strudel-paste with the yolks of four eggs and the whites of two, 1 table-spoonful of warmed butter, a small quantity of salt, and sufficient flour to form a stiff dough. When well kneaded, divide the dough into small, equal-sized quantities, shape them into balls, and roll out as thinly as possible to an oval shape. Spread a thick layer of sour Cream over each of them, and dust with a small quantity of salt ; then roll them over, lay them on a buttered baking-dish, put two or three small pieces of butter on the top of each, and set them in the oven. When they have risen, and are just beginning to brown, baste with a few tablespoonfuls of boiling milk, and finish cooking them. When cooked, arrange them on a hot dish, and serve.
Cream Syrup. — (1) Put i pint each of fresh Cream and milk into a bottle with lib. of powdered loaf sugar, and shake them well together. The addition of a few grains of bicarbonate of soda will prevent souring. Keep in a cool place.
(2) Dissolve by gentle heat lib. of caster sugar in J pint of fresh milk, and when cool, stir in i pint of rich Cream.
Cream Tart.- — Put lqt. of milk into a saucepan, flavour it with vanilla, place it over the fire, stir in gradually 4 or 5 table-spoonfuls of the finest sifted flour, sweeten to taste
Cream — continued.
with caster sugar, and continue stirring over the fire till thick. When ready, move the Cream to the side of the fire, and stir in the beaten yolks of six eggs, taking care to keep the mixture smooth and free from lumps. Rub ^lb. of butter in lib. of flour till quite smooth, and add the beaten yolk of one egg and sufficient milk or milk-and-water to make a stiff paste. Dust a little flour over the table, roll the paste out, stick about 2oz. of butter over it in little pieces, fold it over, roll out again, stick over with more butter, fold in three, and leave for half-an-hour to rise. Beat the paste with a rolling-pin, stick it again with butter, dust over with flour, roll it out, fold over, and again leave for half-an-hour ; then beat the paste again with the rolling-pin, dust it over with a little more flour, and roll it out. Butter a tart-dish, line it with the paste, and pour in the prepared Cream, using the trimmings of the paste to make a rim to the tart and strips across. Brush the paste over with a feather or a fine brush dipped in the beaten yolk of an egg, and bake in a quick oven.
Records on this page
Cream StrudelsCream Tart