(3) Put 2qts. of the richest Cream (double Cream, if possible)
into a copper basin, place it on a pail filled with ice, and beat
it well with a wire whisk. Remove the froth with a per-
forated skimmer as it comes to the surface, and lay it upon a
sieve to drain. When it is all converted into froth, put the
sieve in a cool place for a couple of hours ; then add gradually,
and gently work into it, 6oz. of the finest powdered sugar and
2oz. of vanilla sugar✪ Frothy Cream with Sugar. It is then ready for use, and may be
employed to fill meringues, or for any other purpose.
(4) Whip £ pint of Cream to a strong froth, after mixing
with it some finely-rasped lemon-peel, a squeeze of lemon-juice,
^ wineglassful of sweet wine, and a little caster sugar✪ Whipped Cream with Lemon and Wine. Lay
it on a sieve in a heap, and the next day put it on a dish
and garnish round it with very light puft'-paste biscuits, made
in shapes the length of a finger and about the thickness of
two, over which should be strewn caster sugar. The edge of
the dish may be garnished with macaroons.
Whipped Cream flavoured with Brandy, Coffee, Curacoa,
Rum, &C. — Put 1 pint of fresh Cream into a basin, and set it
over a larger basin containing broken ice. Beat the Cream
with a wire whisk, slowly at first, but quicker as the froth
begins to form, and then whip in I gill of brandy✪ Whipped Cream Flavored with Brandy, liquid extract
of coffee, or other flavouring. Beat until all this is thoroughly
worked in, and then turn the Cream froth into a glass
dish and place it in an ice chest to keep cool until required
for serving. The froth may be set on a fine silk sieve to drain,
and the Cream dripping from it, if any, returned to the basin
for further whipping.
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
477
Cream — continued.
Whipped Cream for a Trifle. — Put a stick of cinnamon, a
small piece of thinly-pared lemon-peel, and a blade of mace
into a very clean enamelled saucepan ; pour in 2 wineglassfuls
of white wine, and place it over a slow fire until it begins to
boil. Strain the wine, pour it into a basin, and let it get
nearly cold ; then pour in another wineglassful of wine, 1 wine-
glassful of brandy, 1 pint of Cream and milk mixed in equal
quantities, and sweeten to taste with caster sugar. Whisk
the mixture well, and as the froth rises to the top, skim it
off, put it on a fine sieve, and drain well. The Cream is
then ready to serve.
Windsor Cream. — Take the yolks of three eggs and 1 breakfast-
cupful of Cream or milk and make a custard in the ordinary
way, adding sugar to sweeten it, boiling a piece of lemon
with the milk, and stirring in before cooling 1 wineglassful
of brandy✪ Whipped Cream for a Trifle or curagoa. Put joz. of gelatine into 3 table-
spoonfuls of milk to soak, put it on the fire in the pan in which
the custard was made, let it boil until it is dissolved, and when
both the custard and gelatine are nearly cold, mix them
together. Chop up small 2oz. of dried glazed cherries and
any other dried fruit that is selected; take loz. of ratafias,
and cut a sponge cake into small squares, soaking these
in brandy or curagoa for a minute or so. The chopped
fruit may also be soaked in brandy for one or two hours.
Page 572 · 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
(3) Put 2qts. of the richest Cream (double Cream, if possible) into a copper basin, place it on a pail filled with ice, and beat it well with a wire whisk. Remove the froth with a perforated skimmer as it comes to the surface, and lay it upon a sieve to drain. When it is all converted into froth, put the sieve in a cool place for a couple of hours ; then add gradually, and gently work into it, 6oz. of the finest powdered sugar and 2oz. of vanilla sugar. It is then ready for use, and may be employed to fill meringues, or for any other purpose.
(4) Whip £ pint of Cream to a strong froth, after mixing with it some finely-rasped lemon-peel, a squeeze of lemon-juice, ^ wineglassful of sweet wine, and a little caster sugar. Lay it on a sieve in a heap, and the next day put it on a dish and garnish round it with very light puff-paste biscuits, made in shapes the length of a finger and about the thickness of two, over which should be strewn caster sugar. The edge of the dish may be garnished with macaroons.
Whipped Cream flavoured with Brandy, Coffee, Curacoa, Rum, &C. — Put 1 pint of fresh Cream into a basin, and set it over a larger basin containing broken ice. Beat the Cream with a wire whisk, slowly at first, but quicker as the froth begins to form, and then whip in I gill of brandy, liquid extract of coffee, or other flavouring. Beat until all this is thoroughly worked in, and then turn the Cream froth into a glass dish and place it in an ice chest to keep cool until required for serving. The froth may be set on a fine silk sieve to drain, and the Cream dripping from it, if any, returned to the basin for further whipping.
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
Cream — continued.
Whipped Cream for a Trifle. — Put a stick of cinnamon, a small piece of thinly-pared lemon-peel, and a blade of mace into a very clean enamelled saucepan ; pour in 2 wineglassfuls of white wine, and place it over a slow fire until it begins to boil. Strain the wine, pour it into a basin, and let it get nearly cold ; then pour in another wineglassful of wine, 1 wineglassful of brandy, 1 pint of Cream and milk mixed in equal quantities, and sweeten to taste with caster sugar. Whisk the mixture well, and as the froth rises to the top, skim it off, put it on a fine sieve, and drain well. The Cream is then ready to serve.
Windsor Cream. — Take the yolks of three eggs and 1 breakfastcupful of Cream or milk and make a custard in the ordinary way, adding sugar to sweeten it, boiling a piece of lemon with the milk, and stirring in before cooling 1 wineglassful of brandy or curagoa. Put joz. of gelatine into 3 tablespoonfuls of milk to soak, put it on the fire in the pan in which the custard was made, let it boil until it is dissolved, and when both the custard and gelatine are nearly cold, mix them together. Chop up small 2oz. of dried glazed cherries and any other dried fruit that is selected; take loz. of ratafias, and cut a sponge cake into small squares, soaking these in brandy or curagoa for a minute or so. The chopped fruit may also be soaked in brandy for one or two hours.
Records on this page
Frothy Cream with SugarWhipped Cream with Lemon and WineWhipped Cream Flavored with BrandyWhipped Cream for a TrifleWindsor Cream