Velvet Cream. — Dissolve half an ounce of
isinglass in a quarter of a pint of water. Add
a large wine-glassful of sherry, a table-spoonful
of lemon-juice, and six ounces of lump sugar
which have been well rubbed upon the rind of a
large fresh lemon✪ Velvet Cream. Stir the mixture over the
fire until the sugar is entirely dissolved. Let
the preparation get cold, and before it begins to
stiffen mi.x with it a pint of cream. Pour it
into a mould which has been soaked in cold
water. Let it stand aU night in a cool place,
and turn it out upon a glass dish. Probable
cost, 2s. 6d. Sufiicient for a pint and a half of
cTcam.
Velvet Cream, (another way). — See Cream,
Velvet.
Velvet Cream, (another way). — Pre-
pare the velvet cream as in the last recipe.
Cut four or five sponge cakes into slices, and
lay these in a glass dish. If preferred, substi-
tute three ounces of macaroons and one ounce
of ratafias for the sponge cakes. Place round
them a little apricot or greengage jam. A glass-
ful of sherry may be poured over them or not.
Take the cream when it is quite cold, and before
it begins to stiffen, and pour it over the sweet-
meat. Serve when cold and stiff. Probable
cost, 3s. 6d. Sufiicient for six or seven persons.
Velvet Cream (another way)✪ Velvet Cream (another way). — Put a pint
and a quarter of milk into a saucepan with a
quarter of a pound of loaf sugar, the thin rind
of half a lemon, and an inch of stick cinna-
mon. Let it simmer till pleasantly flavoured.
Put two dessert-spoonfuls of Oswego into a
basin, and mix with it four well-beaten eggs.
Strain the milk when it is cool into the eggs,
and stir the custard over the fire till it begins
to thicken, but it must not boil. Stir it off the
fire till it is almost cold, add a few drops of
vanilla essence, and pour it into a glass dish
over sponge cakes or ratafias soaked in sherry
and covered with jam. Let it stand in a cool
situation three or four hours before serving.
Time, about twenty minutes to simmer the
milk with the flavouring. Probable cost, 2s.
Sufficient for six or seven persons.
Velvet Cream made with Gelatine.
— Soak three-quarters oi an ounce of gelatine in
a quarter of a pint of water for half an hour.
Pour upon it a quarter of a pint of sherry or
raisin wine, and stir it over the fire till dis-
solved. If it is preferred, the gelatine may be
dissolved in half a pint of -wane only, instead of
wine and water. Add six ounces of loaf sugar
which have been rubbed upon the rind of two
fresh lemons to draw out the flavour, together
with a table-spoonful of lemon-juice, and stir the
mixture over the fire till the sugar is dissolved.
Pour the liquor into a bowl, and when it is cool
mix with it gradually but thoroughly a pint of
thick cream✪ Velvet Cream made with Gelatine. Pour it into a mould which has
been laid in cold water for some time. Serve
upon a glass dish. Probable cost, 2s. 2d. Suf-
ficient for six or seven persons.
Venetian Biscuit for Dessert.— ✪ Venetian Biscuit for Dessert
Page 2193 · 5 recipe records on this page
Presented as published in 1892. 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
Velvet Cream. — Dissolve half an ounce of isinglass in a quarter of a pint of water. Add a large wine-glassful of sherry, a table-spoonful of lemon-juice, and six ounces of lump sugar which have been well rubbed upon the rind of a large fresh lemon. Stir the mixture over the fire until the sugar is entirely dissolved. Let the preparation get cold, and before it begins to stiffen mix with it a pint of cream. Pour it into a mould which has been soaked in cold water. Let it stand all night in a cool place, and turn it out upon a glass dish. Probable cost, 2s. 6d. Sufficient for a pint and a half of cream.
Velvet Cream, (another way). — See Cream, Velvet.
Velvet Cream, (another way). — Prepare the velvet cream as in the last recipe. Cut four or five sponge cakes into slices, and lay these in a glass dish. If preferred, substitute three ounces of macaroons and one ounce
of ratafias for the sponge cakes. Place round them a little apricot or greengage jam. A glassful of sherry may be poured over them or not. Take the cream when it is quite cold, and before it begins to stiffen, and pour it over the sweetmeat. Serve when cold and stiff. Probable cost, 3s. 6d. Sufficient for six or seven persons.
Velvet Cream (another way). — Put a pint and a quarter of milk into a saucepan with a quarter of a pound of loaf sugar, the thin rind of half a lemon, and an inch of stick cinnamon. Let it simmer till pleasantly flavoured. Put two dessert-spoonfuls of Oswego into a basin, and mix with it four well-beaten eggs. Strain the milk when it is cool into the eggs, and stir the custard over the fire till it begins to thicken, but it must not boil. Stir it off the fire till it is almost cold, add a few drops of vanilla essence, and pour it into a glass dish over sponge cakes or ratafias soaked in sherry and covered with jam. Let it stand in a cool situation three or four hours before serving. Time, about twenty minutes to simmer the milk with the flavouring. Probable cost, 2s. Sufficient for six or seven persons.
Velvet Cream made with Gelatine.
— Soak three-quarters of an ounce of gelatine in a quarter of a pint of water for half an hour. Pour upon it a quarter of a pint of sherry or raisin wine, and stir it over the fire till dissolved. If it is preferred, the gelatine may be dissolved in half a pint of wine only, instead of wine and water. Add six ounces of loaf sugar which have been rubbed upon the rind of two fresh lemons to draw out the flavour, together with a table-spoonful of lemon-juice, and stir the mixture over the fire till the sugar is dissolved. Pour the liquor into a bowl, and when it is cool mix with it gradually but thoroughly a pint of thick cream. Pour it into a mould which has been laid in cold water for some time. Serve upon a glass dish. Probable cost, 2s. 2d. Sufficient for six or seven persons.
Venetian Biscuit for Dessert.—
Records on this page
Velvet CreamVelvet Cream (another way)Velvet Cream (another way)Velvet Cream made with GelatineVenetian Biscuit for Dessert