Portuguese Cream Ice. — Put Jib. of sugar into a pan, place
it on the fire and keep stirring until it begins to boil ; then
remove it, and put it in the oven to bake. Take it out when
done, add a stick of cinnamon, bruised, and the thin rind of
a lemon. Replace it in the oven, and let it remain for a few
minutes more. Then pour J pint of water into a basin con-
taining the yolks of ten eggs, lib. of caster sugar, and 1J pints
of milk ; mix these well together, and pour into the pan, on
the fire, stir until it thickens, and then pass through a fine
sieve into a bowl or basin. Add 1 wineglassful of curaijoa,
place the basin on the ice to freeze the contents, and mix in,
just before it is completed, 1 breakfast-cupful of well-whipped
Cream, 3oz. of sliced pistachios, and the same quantity
of finely-minced candied orange-peel✪ Portuguese Cream Ice. When it has frozen
sufficiently it is ready to be served.
Potted Cream with Lemon. — Measure 6 small cream-
potfuls of new milk, put it into a basin with the yolks of
eight eggs and the whites of five, and Jib. of caster sugar.
Whisk the eggs well with an egg-whisk, put in the peel of
half a lemon✪ Potted Cream with Lemon, infuse it for twelve or fifteen minutes, and pass
through a fine hair sieve ; fill some small cream-pots with the
mixture, stand the pots in a stewpan with water to half their
height, place the stewpan over the fire till the water begins to
boil, then move it to the side, and put some hot ashes on the
lid. When the Cream has set, take the pots out of the water,
wipe them, and leave till cool. When ready to serve, turn
the Cream out of the pots on to a fancy or glass dish.
Princess Cream. — Put 1 pint of whipped Cream into a basin
and add to it 6oz. of mixed fi'uit, such as drained preserved
cherries (red and white) and pears. Cut the cherries into halves
and the pears into small dice shapes, removing the cores of the
last-named before doing so ; then add 1 wineglassful of brandy,
sweeten to taste, stir in loz. of dissolved isinglass✪ Princess Cream, pour into
a mould, and when ready for use turn out in the usual way.
Prussian Cream. — Beat the whites of four eggs to a stiff
froth with Jib. of sugar, some lumps of which have been
rubbed on the peel of a lemon, and put into a saucepan with
1 pint of Cream✪ Prussian Cream ; whisk for a few minutes, then set over the
fire, and continue whisking till it boils. Pour the Cream into
a dish, and serve it when cold. It is nice eaten with stewed
fruit or preserves.
Cream —continued.
Rhenish Cream. — (1) Soak for ten minutes loz. of gelatine in
sufficient cold water to cover it. Beat well the yolks of six
eggs, mix in the juice of two lemons, and add the yellow rinds
of the lemons cut off very thin ; mix in next 1 breakfast-
cupful of sherry, and sugar to taste. Pour 2 breakfast-
cupfuls of boiling water on to the soaked gelatine, stir it into
the mixture of eggs and wine, put the whole into a saucepan
on the stove, and let it heat till it thickens, but do not let it
boil. Strain it into a basin, stir it till it is cool, and pour
into a mould. ✪ Rhenish Cream
Page 565 · 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
Portuguese Cream Ice. — Put 1 lb. of sugar into a pan, place it on the fire and keep stirring until it begins to boil ; then remove it, and put it in the oven to bake. Take it out when done, add a stick of cinnamon, bruised, and the thin rind of a lemon. Replace it in the oven, and let it remain for a few minutes more. Then pour 1/2 pint of water into a basin containing the yolks of ten eggs, lib. of caster sugar, and 1 1/2 pints of milk ; mix these well together, and pour into the pan, on the fire, stir until it thickens, and then pass through a fine sieve into a bowl or basin. add 1 wineglassful of curaçao, place the basin on the ice to freeze the contents, and mix in, just before it is completed, 1 breakfast-cupful of well-whipped Cream, 3oz. of sliced pistachios, and the same quantity of finely-minced candied orange-peel. When it has frozen sufficiently it is ready to be served.
Potted Cream with Lemon. — Measure 6 small cream-potfuls of new milk, put it into a basin with the yolks of eight eggs and the whites of five, and 1/2 lb. of caster sugar. Whisk the eggs well with an egg-whisk, put in the peel of half a lemon, infuse it for twelve or fifteen minutes, and pass through a fine hair sieve ; fill some small cream-pots with the mixture, stand the pots in a stewpan with water to half their height, place the stewpan over the fire till the water begins to boil, then move it to the side, and put some hot ashes on the lid. When the Cream has set, take the pots out of the water, wipe them, and leave till cool. When ready to serve, turn the Cream out of the pots on to a fancy or glass dish.
Princess Cream. — Put 1 pint of whipped Cream into a basin and add to it 6oz. of mixed fruit, such as drained preserved cherries (red and white) and pears. Cut the cherries into halves and the pears into small dice shapes, removing the cores of the last-named before doing so ; then add 1 wineglassful of brandy, sweeten to taste, stir in 1/2 oz. of dissolved isinglass, pour into a mould, and when ready for use turn out in the usual way.
Prussian Cream. — Beat the whites of four eggs to a stiff froth with 1/2 lb. of sugar, some lumps of which have been rubbed on the peel of a lemon, and put into a saucepan with 1 pint of Cream ; whisk for a few minutes, then set over the fire, and continue whisking till it boils. Pour the Cream into a dish, and serve it when cold. It is nice eaten with stewed fruit or preserves.
Cream —continued.
Rhenish Cream. — (1) Soak for ten minutes loz. of gelatine in sufficient cold water to cover it. Beat well the yolks of six eggs, mix in the juice of two lemons, and add the yellow rinds of the lemons cut off very thin ; mix in next 1 breakfastcupful of sherry, and sugar to taste. Pour 2 breakfastcupfuls of boiling water on to the soaked gelatine, stir it into the mixture of eggs and wine, put the whole into a saucepan on the stove, and let it heat till it thickens, but do not let it boil. Strain it into a basin, stir it till it is cool, and pour into a mould.
Records on this page
Portuguese Cream IcePotted Cream with LemonPrincess CreamPrussian CreamRhenish Cream