Boil milk, sugar, and ground rice together until the
rice is quite soft ; then add the egg (stirring all the time),
then the cream and other ingredients. Put into a mould
to set. Serve. You may melt a tablespoonful of apricot
marmalade in a little hot water, add a wineglass of brandy,
and serve with this cream, but it is very good without.
CREAM {FRUIT).
(In a mould. Miss Bonnie Clo^te's Recipe.)
Ingredients.
J packet Gelatine, well soaked in i pint of Cream.
cold water. 4 tablespoonfuls Apricot Jam, or any
i pint of Boiling Milk✪ Cream (Fruit). fruit jelly you like.
Pour the milk boiling on the gelatine, whisk up the
cream and fruit jelly, add the milk and gelatine ; pour into
a buttered mould. Turn out when cold in a glass dish.
Enough for eight people.
CREAM {HONEYCOMB).
(Mrs. G. Ebden's Recipe.)
Ingredients.
I quart of Milk. a Eggs.
I oz. White Sugar. } oz. Gelatine.
I teaspoon Vanilla✪ Cream (Honeycomb).
Dissolve the gelatine (which should be previously
soaked) over the fire, with the milk and sugar ; then stir
in the yolks of the eggs (previously well beaten), and boil
the whole mixture only once. Take off the fire, stir in the
whites (which have been whisked to a stiff froth) and the
essence of vanilla. Put into a mould, and turn out next
day.
39
C] CREAM (ISINGLASS— ITALIAN— LEMON).
CREAM {ISINGLASS).
(Mrs. Etheridge's Recipe.)
Ingredients,
I oz. Isinglass. 2 tablespoons Brandy.
I pint Cream. 2 tablespoons of Sugar.
Some Apricot Jam✪ Cream (Isinglass - Italian - Lemon).
Soak one ounce of isinglass in a little cold water ; add
a cup of boiling milk, and stir till cold. Then mix four
spoonfuls of jam with the cream, stirring the whole until
nice and smooth j then add the sugar and brandy. Good.
CREAM (ITALIAN).
(From a Recipe given by an English lady who had lived in Italy.)
Ingredients.
I cup of Cream. Whites of 2 Eggs.
Apricot Jam. White (Castor) Sugar✪ Cream (Italian).
Whisk the cream and two spoonfuls of apricot jam
well ; strain through a milk sieve. Whisk the whites of
two eggs to a stiff froth, mix with the cream ; and lastly,
stir in one or two spoonfuls of sugar, according to taste.
Will fill half-a-dozen or more glasses. Is most delicious,
and not too rich.
CREAM {LEMON).
Ingredients.
1 quart Cream. la oz. Loaf Sugar.
2 large Lemons. i^ oz. Isinglass.
A pinch of Salt.
Infuse into a pint of the cream the thin rind of the
two lemons.
Dissolve the isinglass, or soak it in a little cold
milk; add the sugar; then put the saucepan on the
fire ; do not let it boil, but keep near simmering till the
sugar and isinglass are quite dissolved, then stir in the
other pint of cream. Strain the mixture in a basin
through a milk sieve. When nearly cold, stir in the juice
of two lemons. Pour into an oiled or buttered mould, and
leave in a cool place to set before turning out.
CREAM ("LEMON SOLID"— ORANGE— STONE). [C
CREAM a* LEMON SOLW^
(A similar Recipe.)
Ingrtdients.
I quart New Milk. i oz. Gelatine.
I lb. Sugar, a or 3 Lemons.
Soak the gelatine in some of the milk for a quarter of
an hour ; add to it the sugar and rind of lemon cut very
thin ; put the whole in a saucepan, and let it boil a few
minutes, then stir in the remainder of the cold milk.
When nearly cold, squeeze in the juice of the lemons. It
is better made the day before, and put into a wetted or
oiled mould till cold.
CREAM {ORANGE).
(Mrs. Fleming's Recipe.)
Ingredients. ✪ Cream (Lemon)
Page 17 · 11 recipe records on this page
Presented as published in 1891. 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
Boil milk, sugar, and ground rice together until the rice is quite soft ; then add the egg (stirring all the time), then the cream and other ingredients. Put into a mould to set. Serve. You may melt a tablespoonful of apricot marmalade in a little hot water, add a wineglass of brandy, and serve with this cream, but it is very good without.
CREAM (FRUIT). (In a mould. Miss Bonnie Clotie's Recipe.)
Ingredients.
J packet Gelatine, well soaked in i pint of Cream.
cold water. 4 tablespoonfuls Apricot Jam, or any
i pint of Boiling Milk. fruit jelly you like.
Pour the milk boiling on the gelatine, whisk up the cream and fruit jelly, add the milk and gelatine ; pour into a buttered mould. Turn out when cold in a glass dish. Enough for eight people.
CREAM {HONEYCOMB). (Mrs. G. Ebden's Recipe.)
Ingredients. I quart of Milk. a Eggs.
I oz. White Sugar. } oz. Gelatine.
I teaspoon Vanilla.
Dissolve the gelatine (which should be previously soaked) over the fire, with the milk and sugar ; then stir in the yolks of the eggs (previously well beaten), and boil the whole mixture only once. Take off the fire, stir in the whites (which have been whisked to a stiff froth) and the essence of vanilla. Put into a mould, and turn out next day.
C] CREAM (ISINGLASS— ITALIAN— LEMON).
CREAM {ISINGLASS).
(Mrs. Etheridge's Recipe.)
Ingredients,
I oz. Isinglass. 2 tablespoons Brandy.
I pint Cream. 2 tablespoons of Sugar.
Some Apricot Jam.
Soak one ounce of isinglass in a little cold water ; add a cup of boiling milk, and stir till cold. Then mix four spoonfuls of jam with the cream, stirring the whole until nice and smooth; then add the sugar and brandy. Good.
CREAM (ITALIAN). (From a Recipe given by an English lady who had lived in Italy.)
Ingredients. I cup of Cream. Whites of 2 Eggs.
Apricot Jam. White (Castor) Sugar.
Whisk the cream and two spoonfuls of apricot jam well ; strain through a milk sieve. Whisk the whites of two eggs to a stiff froth, mix with the cream ; and lastly, stir in one or two spoonfuls of sugar, according to taste. Will fill half-a-dozen or more glasses. Is most delicious, and not too rich.
CREAM {LEMON).
Ingredients.
1 quart Cream. la oz. Loaf Sugar.
2 large Lemons. i^ oz. Isinglass.
A pinch of Salt.
Infuse into a pint of the cream the thin rind of the two lemons.
Dissolve the isinglass, or soak it in a little cold milk; add the sugar; then put the saucepan on the fire ; do not let it boil, but keep near simmering till the sugar and isinglass are quite dissolved, then stir in the other pint of cream. Strain the mixture in a basin through a milk sieve. When nearly cold, stir in the juice of two lemons. Pour into an oiled or buttered mould, and leave in a cool place to set before turning out.
CREAM (LEMON SOLID—ORANGE—STONE).
CREAM (LEMON SOLID). (A similar Recipe.)
Ingredients.
I quart New Milk. i oz. Gelatine.
I lb. Sugar, a or 3 Lemons.
Soak the gelatine in some of the milk for a quarter of an hour ; add to it the sugar and rind of lemon cut very thin ; put the whole in a saucepan, and let it boil a few minutes, then stir in the remainder of the cold milk. When nearly cold, squeeze in the juice of the lemons. It is better made the day before, and put into a wetted or oiled mould till cold.
CREAM {ORANGE). (Mrs. Fleming's Recipe.)
Ingredients.
Records on this page
Cream (Fruit)Cream (Devonshire)Apricot CreamCream (Honeycomb)Cream (Honeycomb)Cream (Isinglass - Italian - Lemon)Cream (Italian)Cream (Lemon)Cream (Lemon Solid - Orange - Stone)Cream (Stone)Cream (Orange)