Royal Cream. Put Joz. of gelatine into a basin with lqt. of
milk, and let it stand for half-an-hour. Add the yolks of three
eggs, beaten up with 4 table-spoonfuls of sugar, and stir well ;
also a little flavouring of vanilla. Put the basin into a pan of
hot water, and stir continually until the mixture thickens.
Beat the whites of three eggs✪ Royal Cream to a stiff froth, and add to the
basin immediately it is removed from the hot water ; stir well
again, pour the mixture into moulds, and set them away to
harden. Turn them out, and serve with or without sauce.
Sherbet Cream Ice. — Beat up very light the yolks of three
eggs, with 1 teaspoonful of orange-flower water, then mix in
by degrees lqt. of Cream. Turn this into a saucepan over the
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
475
Cream — continued.
fire, close the lid, and as soon as it boils, strain it through a
sieve, and mix into it 6oz. of powdered white sugar✪ Sherbet Cream Ice. As soon
as the sugar is quite melted, pour the Cream into an ice-pail,
and stand it in a refrigerator till frozen.
Sicilian Cream Ice. — Take l.V pints of Cream, fib. of loaf
sugar, and the yolks of eight eggs, and put them into a stew-
pan with the rind of two oranges rubbed off with the sugar.
Place the pan on the fire, and stir until the Cream begins
to get thick ; then pour it through a fine hair sieve into a
basin, and add 1 teacupful of citron liqueur✪ Sicilian Cream Ice. Stand the
preparation on the ice, and let it freeze quite stiff ; then add
2oz. each of diavolini, shred pistachios, and chopped dried
cherries. Mix thoroughly together, and place in moulds on
the ice until wanted, then turn out in the usual way.
Snow Cream. — (1) Pour 1 pint of Cream into a basin, sprinkle
in 4oz. of sifted, crushed loaf sugar, and mix in the grated
rind of three lemons and the juice of two. Whisk well and
vigorously, until the preparation is quite thick, turn it into
a sieve of sufficient size to just hold it, and let it remain for
a day. Put it on a dish, and serve.
(2) Put i table-spoonful of flour into a lined saucepan, stir
in gradually 1 pint of milk, sweeten to taste with caster
sugar, flavour with a few drops of essence of vanilla, and
continue stirring over the fire until it boils. Move the milk
to the side of the fire, add the beaten yolks of four eggs,
and stir until the eggs have thickened, without letting the
mixture boil ; then turn it into a deep dish. When cool,
stir J wineglassful of brandy✪ Snow Cream into this custard. Mix 4 table-
spoonfuls of caster sugar with the whites of the four eggs,
and whisk them to a stiff froth. Put 1 pint of milk-and-water
into a flat stewpan, and place it over the fire to boil. With
2 dessert-spoons take up small quantities of the beaten white
of egg, which mould so as to leave the impression of the
spoons on them, and drop into the pan of milk-and-water. As
each lot are cooked, take them out of the pan, and lay them
on a sieve, over which has been spread a folded napkin, to drain.
When all the white of egg is used, pile the shapes lightly
over the top of the custard, and serve.
Page 567 · 4 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
Royal Cream. Put 1/2 oz. of gelatine into a basin with 1 quart of milk, and let it stand for half-an-hour. Add the yolks of three eggs, beaten up with 4 tablespoonfuls of sugar, and stir well ; also a little flavouring of vanilla. Put the basin into a pan of hot water, and stir continually until the mixture thickens. Beat the whites of three eggs to a stiff froth, and add to the basin immediately it is removed from the hot water ; stir well again, pour the mixture into moulds, and set them away to harden. Turn them out, and serve with or without sauce.
Sherbet Cream Ice. — Beat up very light the yolks of three eggs, with 1 teaspoonful of orange-flower water, then mix in by degrees 1 quart of Cream. Turn this into a saucepan over the
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
Cream — continued.
fire, close the lid, and as soon as it boils, strain it through a sieve, and mix into it 6oz. of powdered white sugar. As soon as the sugar is quite melted, pour the Cream into an ice-pail, and stand it in a refrigerator till frozen.
Sicilian Cream Ice. — Take 1 1/2 pints of Cream, 1/2 lb. of loaf sugar, and the yolks of eight eggs, and put them into a stewpan with the rind of two oranges rubbed off with the sugar. Place the pan on the fire, and stir until the Cream begins to get thick ; then pour it through a fine hair sieve into a basin, and add 1 teacupful of citron liqueur. Stand the preparation on the ice, and let it freeze quite stiff ; then add 2oz. each of diavolini, shred pistachios, and chopped dried cherries. Mix thoroughly together, and place in moulds on the ice until wanted, then turn out in the usual way.
Snow Cream. — (1) Pour 1 pint of Cream into a basin, sprinkle in 4oz. of sifted, crushed loaf sugar, and mix in the grated rind of three lemons and the juice of two. Whisk well and vigorously, until the preparation is quite thick, turn it into a sieve of sufficient size to just hold it, and let it remain for a day. Put it on a dish, and serve.
(2) Put 1 tablespoonful of flour into a lined saucepan, stir in gradually 1 pint of milk, sweeten to taste with caster sugar, flavour with a few drops of essence of vanilla, and continue stirring over the fire until it boils. Move the milk to the side of the fire, add the beaten yolks of four eggs, and stir until the eggs have thickened, without letting the mixture boil ; then turn it into a deep dish. When cool, stir 1/2 wineglassful of brandy into this custard. Mix 4 tablespoonfuls of caster sugar with the whites of the four eggs, and whisk them to a stiff froth. Put 1 pint of milk-and-water into a flat stewpan, and place it over the fire to boil. With 2 dessert-spoons take up small quantities of the beaten white of egg, which mould so as to leave the impression of the spoons on them, and drop into the pan of milk-and-water. As each lot are cooked, take them out of the pan, and lay them on a sieve, over which has been spread a folded napkin, to drain. When all the white of egg is used, pile the shapes lightly over the top of the custard, and serve.
Records on this page
Royal CreamSherbet Cream IceSicilian Cream IceSnow Cream