French Cream Ice. — Boil lqt. of Cream with a long vanilla
bean, and then cool and strain it. Beat the yolks of twelve
eggs smooth with fib. of sugar✪ French Cream Ice, mix the flavoured Cream
with the eggs, stir over the fire, take it off directly it begins
to thicken, and stir for five minutes; then cool and freeze it.
Fried Creams. — Boil in a stewpan 1 pint of milk, with a stick
of cinnamon. Beat well together 4oz. of sugar, 2 table-
spoonfuls of cornflour, 1 table-spoonful of wheat-flour, the yolks
of three eggs, i teacupful of Cream, and a saltspoonful of salt,
and pour over this the boiling milk. Pass the whole through
a strainer into a double -boiler, and boil for a quarter-of-an-
hour, stirring frequently ; then add 1 teaspoonful of butter
and one of vanilla extract, pour it into a buttered cake-
tin, put it to cool, and when it is very hard turn it out on
to a board sprinkled with breadcrumbs, and cut it into
pieces 2|in. long and lin. wide, or into square- or diamond-
shaped slices. Roll these first in breadcrumbs, then dip
them into egg, roll in the crumbs again, and put them
into a frying-pan with boiling lard, and fry to a nice brown
colour. Dust sugar over them, and serve hot.
German Cream. — Put 2 breakfast-cupfuls of Cream into a
saucepan with fioz. of sugar and the thin rind of a lemon ;
bring it to the boil, remove the pan at once from the fire, and
let it remain until the contents are nearly cold. Squeeze in
the juice of two lemons, add 1 wineglassful of brandy, pour
the whole into a jug, and turn it from one jug to another for
about fifteen minutes, by which time it should be ready to
be served ; but it should always be made at least twelve hours
before being used.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
472
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cream — continued.
Harlequin. Cream. — Mix 2 table-spoonfuls of cornflour✪ Fried Creams with
a small quantity of cold milk until quite smooth, turn it into
a saucepan with J a pint of boiling milk, sweeten it with
1 table-spoonful of caster sugar, and stir it over the fire with
a wooden spoon until thick and boiling. Binse out a mould
with cold water, and pour in the Cream. Put 2 table-spoonfuls
of cornflour into a saucepan, mix it smooth with a little cold
water, pour in 1 breakfast-cupful of tinned-apricot juice, add
1 table-spoonful of caster sugar, and stir it over the fire until
thick. Colour the cornflour yellow with a small quantity of
saffron dissolved in hot water, and turn it into the mould with
the Cream. Prepare more cornflour as last described, sub-
stituting red fruit-juice for the apricot, and if not sufficiently
coloured using a small quantity of cochineal, and turn it on
to the top of the other. Make another lot of cornflour with
greengage juice, colour it with spinach green and pour it into
the mould with the rest. When quite cold and set, turn the
cream out of the mould into a fancy dish, and serve.
Page 559 · 5 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
French Cream Ice. — Boil lqt. of Cream with a long vanilla bean, and then cool and strain it. Beat the yolks of twelve eggs smooth with fib. of sugar, mix the flavoured Cream with the eggs, stir over the fire, take it off directly it begins to thicken, and stir for five minutes; then cool and freeze it.
Fried Creams. — Boil in a stewpan 1 pint of milk, with a stick of cinnamon. Beat well together 4oz. of sugar, 2 tablespoonfuls of cornflour, 1 table-spoonful of wheat-flour, the yolks of three eggs, i teacupful of Cream, and a saltspoonful of salt, and pour over this the boiling milk. Pass the whole through a strainer into a double -boiler, and boil for a quarter-of-anhour, stirring frequently ; then add 1 teaspoonful of butter and one of vanilla extract, pour it into a buttered caketin, put it to cool, and when it is very hard turn it out on to a board sprinkled with breadcrumbs, and cut it into pieces 2|in. long and lin. wide, or into square- or diamondshaped slices. Roll these first in breadcrumbs, then dip them into egg, roll in the crumbs again, and put them into a frying-pan with boiling lard, and fry to a nice brown colour. Dust sugar over them, and serve hot.
German Cream. — Put 2 breakfast-cupfuls of Cream into a saucepan with fioz. of sugar and the thin rind of a lemon ; bring it to the boil, remove the pan at once from the fire, and let it remain until the contents are nearly cold. Squeeze in the juice of two lemons, add 1 wineglassful of brandy, pour the whole into a jug, and turn it from one jug to another for about fifteen minutes, by which time it should be ready to be served ; but it should always be made at least twelve hours before being used.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
Cream — continued.
Harlequin. Cream. — Mix 2 table-spoonfuls of cornflour with a small quantity of cold milk until quite smooth, turn it into a saucepan with J a pint of boiling milk, sweeten it with 1 table-spoonful of caster sugar, and stir it over the fire with a wooden spoon until thick and boiling. Rinse out a mould with cold water, and pour in the Cream. Put 2 table-spoonfuls of cornflour into a saucepan, mix it smooth with a little cold water, pour in 1 breakfast-cupful of tinned-apricot juice, add 1 table-spoonful of caster sugar, and stir it over the fire until thick. Colour the cornflour yellow with a small quantity of saffron dissolved in hot water, and turn it into the mould with the Cream. Prepare more cornflour as last described, substituting red fruit-juice for the apricot, and if not sufficiently coloured using a small quantity of cochineal, and turn it on to the top of the other. Make another lot of cornflour with greengage juice, colour it with spinach green and pour it into the mould with the rest. When quite cold and set, turn the cream out of the mould into a fancy dish, and serve.
Records on this page
French Cream IceFried CreamsGerman CreamHarlequin CreamHarlequin Cream Bars