Souffle Cream Ice with Brandy. — Mix j- pint of brandy with
two whites of Italian meringues, and add 1 pint of double
well-whipped Cream and 3oz. of small ginger comfits✪ Souffle Cream Ice with Brandy. Mix
these well together, put them into a mould embedded in finely-
pounded ice mixed with salt and saltpetre, and lot it freeze.
When quite firm, turn it out of the mould, and serve.
Souffle Cream Ice with Maraschino. — Mix 1 teacupful of
maraschino with two whites of Italian meringues when they are
quite cold. Add 1 pint of well-whipped Cream and the kernels
of eighteen walnuts✪ Souffle Cream Ice with Maraschino (the walnuts being picked before they are
quite ripe, and the skins removed from the kernels). See that
these are thoroughly incorporated with the other ingredients,
and then pour the preparation into a mould, which is to be
packed in ice well pounded and mixed with salt and saltpetre.
When frozen, turn out, and serve.
Souffle Cream Ice with Mering-ue. — Make a custard with
the yolks of six eggs, lj teacupfuls of pine-apple syrup, and
a stick of vanilla. Mix this with two whites of Italian
meringue and \ teacupful of noyeau or maraschino, and
then stir in well 1 pint of Cream, previously whipped, and
lastly 2oz. of chocolate pastilles and jib. of pineapple cut up
very small✪ Souffle Cream Ice with Meringue. When thoroughly incorporated, pour into a mould
and place on the ice to freeze. When firm, turn it out and
serve.
Souffle Cream Ice with Vanilla. — Take two whites of
Italian meringue, and when they are cold mix them with loz.
of vanilla sugar and a pint of well-whipped Cream✪ Souffle Cream Ice with Vanilla. Place
a mould on the ice, and pour in the mixture ; cover over the \
mould, and pack it in pounded ice mixed with salt. When
hard, turn out, and serve.
Sour Cream Dumplings (German Spatzbn). — Put 1 pint
of sour Cream into a saucepan over the fire, stir in gradually,
with a wooden spoon, sufficient flour to make a stiff paste, and
continue boiling it until cooked. Turn the mixture on to
a dish, and leave it until cool. Beat three eggs, dust in
a small quantity of salt, and mix with the paste. Place the
mixture in small portions in a saucepan of boiling milk, and
boil them for five minutes. Strain the dumplings, place them
Cream — continued.
on a hot dish, put a few pieces of butter✪ Sour Cream Dumplings (German Spatzln) on the tops and
serve.
Sour Ci’eam Snowballs. -Mix f pint of sour Cream with
three well-beaten eggs, then mix flour in gradually and
smoothly till the batter is so thick that a spoon will stand
in it. Stir in i pint of beer, sweeten to taste with brown
sugar, put in a few cardamoms✪ Sour Cream Snowballs, beat well, and drop into
boiling lard or butter, a dessert-spoonful at a time. Fry them
a pale brown, and lay them on white paper to drain. Fold
a napkin in a dish, lay the fried snowballs on it, dredge sifted
sugar over, and serve hot.
Sour Cream Soup (German).- -Peel and finely chop an onion,
put it into a saucepan with 2oz. of butter and 2 table-spoonfuls
of flour, stir it over the fire until nicely browned, then pour in
1 pint of sour Cream and 1 pint of pea soup. Season the soup
to taste with salt and grated nutmeg✪ Sour Cream Soup (German), and boil it for five or ten
minutes. Put some sippets of toast or croutons of fried bread
in a soup tureen, pour the soup over them and serve.
Spanish. Cream. — (1) The same as Italian Cream, with the
exception of the gelatine being put into cold water first, and
then into hot water to dissolve, instead of into the custard.
Page 568 · 8 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
Souffle Cream Ice with Brandy. — Mix 1/2 pint of brandy with two whites of Italian meringues, and add 1 pint of double well-whipped Cream and 3oz. of small ginger comfits. Mix these well together, put them into a mould embedded in finelypounded ice mixed with salt and saltpetre, and lot it freeze. When quite firm, turn it out of the mould, and serve.
Souffle Cream Ice with Maraschino. — Mix 1 teacupful of maraschino with two whites of Italian meringues when they are quite cold. Add 1 pint of well-whipped Cream and the kernels of eighteen walnuts (the walnuts being picked before they are quite ripe, and the skins removed from the kernels). See that these are thoroughly incorporated with the other ingredients, and then pour the preparation into a mould, which is to be packed in ice well pounded and mixed with salt and saltpetre. When frozen, turn out, and serve.
Souffle Cream Ice with Meringue. — Make a custard with the yolks of six eggs, 1 1/2 teacupfuls of pine-apple syrup, and a stick of vanilla. Mix this with two whites of Italian meringue and 1/2 teacupful of noyeau or maraschino, and then stir in well 1 pint of Cream, previously whipped, and lastly 2oz. of chocolate pastilles and 1/2 lb. of pineapple cut up very small. When thoroughly incorporated, pour into a mould and place on the ice to freeze. When firm, turn it out and serve.
Souffle Cream Ice with Vanilla. — Take two whites of Italian meringue, and when they are cold mix them with 1/2 oz. of vanilla sugar and a pint of well-whipped Cream. Place a mould on the ice, and pour in the mixture ; cover over the mould, and pack it in pounded ice mixed with salt. When hard, turn out, and serve.
Sour Cream Dumplings (German Spätzle). — Put 1 pint of sour Cream into a saucepan over the fire, stir in gradually, with a wooden spoon, sufficient flour to make a stiff paste, and continue boiling it until cooked. Turn the mixture on to a dish, and leave it until cool. Beat three eggs, dust in a small quantity of salt, and mix with the paste. Place the mixture in small portions in a saucepan of boiling milk, and boil them for five minutes. Strain the dumplings, place them
Cream — continued.
on a hot dish, put a few pieces of butter on the tops and serve.
Sour Cream Snowballs. — Mix 1/2 pint of sour Cream with three well-beaten eggs, then mix flour in gradually and smoothly till the batter is so thick that a spoon will stand in it. Stir in 1/2 pint of beer, sweeten to taste with brown sugar, put in a few cardamoms, beat well, and drop into boiling lard or butter, a dessert-spoonful at a time. Fry them a pale brown, and lay them on white paper to drain. Fold a napkin in a dish, lay the fried snowballs on it, dredge sifted sugar over, and serve hot.
Sour Cream Soup (German). — Peel and finely chop an onion, put it into a saucepan with 2oz. of butter and 2 tablespoonfuls of flour, stir it over the fire until nicely browned, then pour in 1 pint of sour Cream and 1 pint of pea soup. Season the soup to taste with salt and grated nutmeg, and boil it for five or ten minutes. Put some sippets of toast or croutons of fried bread in a soup tureen, pour the soup over them and serve.
Spanish. Cream. — (1) The same as Italian Cream, with the exception of the gelatine being put into cold water first, and then into hot water to dissolve, instead of into the custard.
Records on this page
Souffle Cream Ice with BrandySouffle Cream Ice with BrandySouffle Cream Ice with MaraschinoSouffle Cream Ice with MeringueSouffle Cream Ice with VanillaSour Cream Dumplings (German Spatzln)Sour Cream SnowballsSour Cream Soup (German)