flavoured syrup, which, after having been passed through a muslin
strainer, may be stirred into the cream. Some cooks boil the
cinnamon and the grated rind of a lemon with all the other in-
gredients, but the cream has then to be pressed through a sieve after
it is made, a process wdiich it is always desirable to* avoid. It may be
flavoured with vanilla and maraschino, or with orange-blossoms at
pleasure ; but is excellent made as above.
Rich cream, 1 pint ; sugar, 6 oz. ; rind, 1 lemon ; cinnamon,
1 drachm ; flour, 4 teaspoonsful ; juice, 2 lemons ; macaroons, 4 oz. ;
candied citron, 1 to 2 oz✪ Swiss Cream, or Trifle.
TIPSY CAKE; OR BRANDY TRIFLE.
The old-fashioned mode of preparing this dish was to soak a
fight sponge or Savoy cake in as much good French brandy as it
could absorb ; then, to stick it full of blanched almonds cut into
whole-length spikes, and to pour a rich cold boiled custard✪ Tipsy Cake; or Brandy Trifle round it.
It is more usual now to pour white wine over the cake, or a mixture
of wine and brandy ; with this the juice of half a lemon is sometimes
mixed
Chantilly Basket.
FILLED WITH WHIPPED CREAM AND FRESH STRAWBERRIES,
Take a mould of any sort that will serve to form the basket on,
yust dip the edge of some macaroons into melted barley sugar, and
fasten them together with it; take it out of the mould, keep it in a
dry place until wanted, then fill it high with whipped strawberry
^ream which has been drained on a sieve from the preceding day
and stick very fine ripe strawberries over it. It should not be filled
until ust before it is served.
CHAP, xxiii.] SWEET DISHES, OR ENTREMETS.
475
VERY GOOD LEMON CREAMS MADE WITHOUT CREAM.
Pour over the very thin rinds of two moderate- sized but perfectly
sound fresh lemons and six ounces of sugar, half a pint of spring
water, and let them remain for six hours ; then add the strained
juice of the lemons, and five fresh eggs well beaten and also strained ;
take out the lemon-rind, and stir the mixture without ceasing over a
gentle fire until it has boiled softly from six to eight minutes : it will
not curdle as it would did milk supply the place of the water and
lemon-juice. The creams are, we think, more delicate, though not
quite so thick, when the yolks only of six eggs are used for them.
They will keep well for nearly a week in really cold weather.
Rinds of lemons, 2 ; sugar, 6 oz. (or 8 when a very sweet dish is
preferred); cold water, i pint : 6 hours. Juice of lemons,✪ Very Good Lemon Creams Made Without Cream 2 ; eggs,
5: to be boiled softly 6 to 8 minutes.
Obs. — Lemon creams may, on occasion, be more expeditiously pre-
pared, by rasping the rind of the fruit upon the sugar which is used
for them ; or, by paring it thin, and boiling it for a few minutes with
the lemon-juice, sugar, and water, before they are stirred to the
eggs.
FRUIT CREAMS, AND ITALIAN CREAMS.
Page 417 · 3 recipe records on this page
Presented as published in 1884. 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
flavoured syrup, which, after having been passed through a muslin strainer, may be stirred into the cream. Some cooks boil the cinnamon and the grated rind of a lemon with all the other ingredients, but the cream has then to be pressed through a sieve after it is made, a process wdiich it is always desirable to* avoid. It may be flavoured with vanilla and maraschino, or with orange-blossoms at pleasure ; but is excellent made as above.
Rich cream, 1 pint ; sugar, 6 oz. ; rind, 1 lemon ; cinnamon, 1 drachm ; flour, 4 teaspoonsful ; juice, 2 lemons ; macaroons, 4 oz. ; candied citron, 1 to 2 oz.
TIPSY CAKE; OR BRANDY TRIFLE.
The old-fashioned mode of preparing this dish was to soak a light sponge or Savoy cake in as much good French brandy as it could absorb ; then, to stick it full of blanched almonds cut into whole-length spikes, and to pour a rich cold boiled custard round it. It is more usual now to pour white wine over the cake, or a mixture of wine and brandy ; with this the juice of half a lemon is sometimes mixed
Chantilly Basket.
FILLED WITH WHIPPED CREAM AND FRESH STRAWBERRIES,
Take a mould of any sort that will serve to form the basket on, just dip the edge of some macaroons into melted barley sugar, and fasten them together with it; take it out of the mould, keep it in a dry place until wanted, then fill it high with whipped strawberry cream which has been drained on a sieve from the preceding day and stick very fine ripe strawberries over it. It should not be filled until just before it is served.
CHAP, xxiii.] SWEET DISHES, OR ENTREMETS.
VERY GOOD LEMON CREAMS MADE WITHOUT CREAM.
Pour over the very thin rinds of two moderate- sized but perfectly sound fresh lemons and six ounces of sugar, half a pint of spring water, and let them remain for six hours ; then add the strained juice of the lemons, and five fresh eggs well beaten and also strained ; take out the lemon-rind, and stir the mixture without ceasing over a gentle fire until it has boiled softly from six to eight minutes : it will not curdle as it would did milk supply the place of the water and lemon-juice. The creams are, we think, more delicate, though not quite so thick, when the yolks only of six eggs are used for them. They will keep well for nearly a week in really cold weather.
Rinds of lemons, 2 ; sugar, 6 oz. (or 8 when a very sweet dish is preferred); cold water, i pint : 6 hours. Juice of lemons, 2 ; eggs, 5: to be boiled softly 6 to 8 minutes.
Obs. — Lemon creams may, on occasion, be more expeditiously prepared, by rasping the rind of the fruit upon the sugar which is used for them ; or, by paring it thin, and boiling it for a few minutes with the lemon-juice, sugar, and water, before they are stirred to the eggs.
FRUIT CREAMS, AND ITALIAN CREAMS.
Records on this page
Swiss Cream, or TrifleTipsy Cake; or Brandy TrifleVery Good Lemon Creams Made Without Cream