(2) Dissolve ioz. of isinglass in pint of water, strain it
through a fine hair sieve, and mix with lqt. of milk ; turn this
into a saucepan, stir it over the fire until on the point of
boiling, then turn it out, and let it cool a little. Beat the
yolks of eight eggs, stir them gradually in with the milk, add
a wineglassful of white wine, and sweeten to taste with caster
sugar. When the mixture is quite cold, pour it into a dome-
shaped mould, and pack it in pounded ice for a few hours.
When ready to serve, dip the mould into warm water to loosen
the contents at the sides, then turn the Cream on to a dish.
Spanish Cream Custard (Lecha Crema). — This Spanish dish
is prepared as follows : Beat the yolks of three eggs and the
white of one. Put 1 table-spoonful of flour in a saucepan with
a small quantity of grated lemon ; stir in very gradually 1 pint
of new milk and the beaten eggs, and continue stirring over the
fire till on the point of boiling, then move it to the side, and let
it thicken. Put some small ratafias at the bottom of a dish,
and soak them with brandy or sherry, and put a layer of any
description of preserves on the top. Pour the Cream over the
cakes, and leave till cold before serving.
Stone Cream. — (1) Put loz. of isinglass into a lined saucepan
with lqt. of Cream, stir it over the fire until dissolved, then
strain it through a fine wire sieve, and continue stirring
until nearly cold. Spread a layer of apricot jam at the bottom
Fig. 574. Stone Cream.
of a glass dish, pour 1 teacupful of orange wine over it ;
pour the cream over the jam, and leave it until quite cold
and firm. Blanch loz. of sweet almonds, and split them length-
wise into halves ; stick them on the t.op of the Cream when
ready, garnish with ratafias, and serve (see Fig. 574).
(2) Dissolve ^oz. of isinglass in a small quantity of boiling
water, strain it, and mix it in a saucepan with 1 pint of
Cream, sweeten to taste with caster sugar, and stir the Cream
over the fire until boiling ; pour it into a bowl and let it cool,
stirring occasionally. Pile some preserved cherries, or any
other kind of preserved fruit, in the centre of a glass dish,
and grate the peel of one large lemon, and squeeze the
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
476
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Cream — continued.
juice of two lemons over. When just tepid, pour the Cream
round the fruit and serve.
(3) Put any kind of preserved fruit at the bottom of a g-lass
dish, pour over it the juice of a lemon and 1 wineglassful
of Maderia or white wine, and dust over with a little grated
nutmeg. Put foz. of isinglass into a little water to dissolve,
pour it into a pint of Cream in a saucepan, add 2oz. of sugar,
place the pan on the fire and bring it to the boil ; then
remove the pan to the side, and stir until nearly cold. Pour
the Cream gently over the preserved fruit, and when it is
perfectly cold, serve.
Swiss Cream. — (1) Mix the yolks of eight eggs✪ Spanish Cream, 1J- tea-
spoonfuls of caster sugar, and the grated yellow peel of one
lemon, in a basin, and put this in a larger one containing
boiling water. Beat the eggs well, then whisk in gradually
i pint of French white wine. Turn the Cream into a glass
dish, and serve it immediately.
Page 569 · 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
(2) Dissolve ioz. of isinglass in pint of water, strain it through a fine hair sieve, and mix with lqt. of milk ; turn this into a saucepan, stir it over the fire until on the point of boiling, then turn it out, and let it cool a little. Beat the yolks of eight eggs, stir them gradually in with the milk, add a wineglassful of white wine, and sweeten to taste with caster sugar. When the mixture is quite cold, pour it into a dome-shaped mould, and pack it in pounded ice for a few hours. When ready to serve, dip the mould into warm water to loosen the contents at the sides, then turn the Cream on to a dish.
Spanish Cream Custard (Lecha Crema). — This Spanish dish is prepared as follows : Beat the yolks of three eggs and the white of one. Put 1 table-spoonful of flour in a saucepan with a small quantity of grated lemon ; stir in very gradually 1 pint of new milk and the beaten eggs, and continue stirring over the fire till on the point of boiling, then move it to the side, and let it thicken. Put some small ratafias at the bottom of a dish, and soak them with brandy or sherry, and put a layer of any description of preserves on the top. Pour the Cream over the cakes, and leave till cold before serving.
Stone Cream. — (1) Put loz. of isinglass into a lined saucepan with lqt. of Cream, stir it over the fire until dissolved, then strain it through a fine wire sieve, and continue stirring until nearly cold. Spread a layer of apricot jam at the bottom
Fig. 574. Stone Cream.
of a glass dish, pour 1 teacupful of orange wine over it ; pour the cream over the jam, and leave it until quite cold and firm. Blanch loz. of sweet almonds, and split them lengthwise into halves ; stick them on the t.op of the Cream when ready, garnish with ratafias, and serve (see Fig. 574).
(2) Dissolve ^oz. of isinglass in a small quantity of boiling water, strain it, and mix it in a saucepan with 1 pint of Cream, sweeten to taste with caster sugar, and stir the Cream over the fire until boiling ; pour it into a bowl and let it cool, stirring occasionally. Pile some preserved cherries, or any other kind of preserved fruit, in the centre of a glass dish, and grate the peel of one large lemon, and squeeze the
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads.
Cream — continued.
juice of two lemons over. When just tepid, pour the Cream round the fruit and serve.
(3) Put any kind of preserved fruit at the bottom of a glass dish, pour over it the juice of a lemon and 1 wineglassful of Maderia or white wine, and dust over with a little grated nutmeg. Put foz. of isinglass into a little water to dissolve, pour it into a pint of Cream in a saucepan, add 2oz. of sugar,
place the pan on the fire and bring it to the boil ; then
remove the pan to the side, and stir until nearly cold. Pour
the Cream gently over the preserved fruit, and when it is
perfectly cold, serve.
Swiss Cream. — (1) Mix the yolks of eight eggs, 1J- teaspoonfuls of caster sugar, and the grated yellow peel of one lemon, in a basin, and put this in a larger one containing boiling water. Beat the eggs well, then whisk in gradually i pint of French white wine. Turn the Cream into a glass dish, and serve it immediately.
Records on this page
Spanish CreamSpanish Cream Custard (Lecha Crema)Stone CreamSwiss CreamSwiss Cream