(4) Soak loz. of gelatine for two minutes in enough cold
water to cover it. From 3oz. of lump sugar take three or four
lumps, rub them on the rind of a lemon, and put them into
an enamelled saucepan. Squeeze over them the juice of the |
lemon, and add pint of white wine, the remainder of the lump
sugar, and the soaked gelatine. Put the whole on the stove,
and keep stirring till the gelatine is quite melted, then strain it I
Cream — continued.
into a bowl, and let it cool. Whip a pint of rich Cream with
a whisk till it is a stiff froth, and when the wine mixture
is quite cold, lightly mix this in, pour it into a mould
packed in ice, let it freeze till it is firm enough to turn out,
and serve.
Versailles Cream. — Put 4oz. of caster sugar into a small
frying-pan, place it on the fire, and stir until it is of a light
brown colour ; add 2 table-spoonfuls of water, stir up for a
little while, and mix it into lqt. of milk. Beat seven eggs
in a basin, and add § teaspoonful of salt. Put this into the
milk, with % teaspoonful of vanilla extract. Butter well a
two-quart Charlotte Russe mould, pour the mixture into it,
place the mould in a basin of warm water, and put it in the
oven until the custard is firm in the centre, which can be
ascertained by thrusting a knife into it. If the custard
is not milky, it is done. It will take about forty minutes
in a moderate oven, but only thirty minutes if the oven is
very hot. When done, remove it to a cool place until wanted,
then it must be served as cold as ice, with some caramel
sauce poured over.
Virginia Cream. — Put ^ pint of Cream into a saucepan with
lqt. of milk and a little sugar and lemon-peel, and boil it until
it is reduced to half its original bulk. Then take it off the
fire, and when it is nearly cold, mix in the yolks of eight eggs,
and pass through a strainer into a pan, which should be put
into the bain-marie to thicken the mixture. Continue
straining it, and when it is done, pour it into a deep dish.
Next whip up the whites of the eight eggs with a whisk, and as
the froth rises put it in a heap over the Cream. When no
more froth can be obtained, sprinkle over a little sugar, and
glaze it in the oven or with a salamander.
Whipped Cream. — (1) This is made from Cream that has been
left for a day before being skimmed from the milk. It should
be put into a large basin and set on ice, so that it may be kept
cool while it is being whipped. This is done with a whisk,
and has to be continued until the Cream is froth. A little
white of egg and gum-water will make it stand better, and
it should only be made just before it is wanted for use, the
sugar required to sweeten it and the flavouring being put in
last. By taking off the froth with a spoon as it forms, and
putting it on a coarse hair sieve, the free Cream runs through,
leaving froth only ; the liquid Cream may be put back to the
other Cream being whipped.
(2) Put lqt. of good Cream into a bowl or basin, and in
another basin mix the white of an egg with some sifted sugar
and orange- or rose-water✪ Whipped Cream. When the latter preparation is
well mixed, stir it into the Cream, and whisk it well. When
the froth rises, take it off with a spoon, and pile it on a dish.
It may be garnished with candied peels, or eaten with cooked
fruits or cake.
Page 571 · 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.
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(4) Soak loz. of gelatine for two minutes in enough cold
water to cover it. From 3oz. of lump sugar take three or four
lumps, rub them on the rind of a lemon, and put them into
an enamelled saucepan. Squeeze over them the juice of the |
lemon, and add pint of white wine, the remainder of the lump
sugar, and the soaked gelatine. Put the whole on the stove,
and keep stirring till the gelatine is quite melted, then strain it I
Cream — continued.
into a bowl, and let it cool. Whip a pint of rich Cream with
a whisk till it is a stiff froth, and when the wine mixture
is quite cold, lightly mix this in, pour it into a mould
packed in ice, let it freeze till it is firm enough to turn out,
and serve.
Versailles Cream. — Put 4oz. of caster sugar into a small
frying-pan, place it on the fire, and stir until it is of a light
brown colour ; add 2 table-spoonfuls of water, stir up for a
little while, and mix it into lqt. of milk. Beat seven eggs
in a basin, and add § teaspoonful of salt. Put this into the
milk, with % teaspoonful of vanilla extract. Butter well a
two-quart Charlotte Russe mould, pour the mixture into it,
place the mould in a basin of warm water, and put it in the
oven until the custard is firm in the centre, which can be
ascertained by thrusting a knife into it. If the custard
is not milky, it is done. It will take about forty minutes
in a moderate oven, but only thirty minutes if the oven is
very hot. When done, remove it to a cool place until wanted,
then it must be served as cold as ice, with some caramel
sauce poured over.
Virginia Cream. — Put ^ pint of Cream into a saucepan with
lqt. of milk and a little sugar and lemon-peel, and boil it until
it is reduced to half its original bulk. Then take it off the
fire, and when it is nearly cold, mix in the yolks of eight eggs,
and pass through a strainer into a pan, which should be put
into the bain-marie to thicken the mixture. Continue
straining it, and when it is done, pour it into a deep dish.
Next whip up the whites of the eight eggs with a whisk, and as
the froth rises put it in a heap over the Cream. When no
more froth can be obtained, sprinkle over a little sugar, and
glaze it in the oven or with a salamander.
Whipped Cream. — (1) This is made from Cream that has been
left for a day before being skimmed from the milk. It should
be put into a large basin and set on ice, so that it may be kept
cool while it is being whipped. This is done with a whisk,
and has to be continued until the Cream is froth. A little
white of egg and gum-water will make it stand better, and
it should only be made just before it is wanted for use, the
sugar required to sweeten it and the flavouring being put in
last. By taking off the froth with a spoon as it forms, and
putting it on a coarse hair sieve, the free Cream runs through,
leaving froth only ; the liquid Cream may be put back to the
other Cream being whipped.
(2) Put lqt. of good Cream into a bowl or basin, and in
another basin mix the white of an egg with some sifted sugar
and orange- or rose-water. When the latter preparation is
well mixed, stir it into the Cream, and whisk it well. When
the froth rises, take it off with a spoon, and pile it on a dish.
It may be garnished with candied peels, or eaten with cooked
fruits or cake.