Beat the yolks and sugar well together. Boil up
\ pint of the milk with the vanilla and a pinch of
carbonate of soda. Beat the remaining milk with the
yolks and sugar and add to the boiling milk, boiling
up again and stirring continuously. Add the dissolved
gelatine, pour into a basin, stand in a cool place and
stir until it begins to thicken. Then stir in the whites
of eggs, whisked stiffly. Pour into a glass dish and
decorate with little heaps of stewed or preserved fruit,
or jelly.
Snltan-Creme.
(Sultana Crbam.)
Prepared according to preceding recipe; 4 oz. of
sultanas, boiled with sugar and then dried, and 2 oz.
finely-chopped candied peel are stirred into the cream
just before the whisked whites of eggs.
N
178
Cremes.
Mandel-Greme.
(Almond Cream.)
Prepared like Vanilla Cream, but 8 bitter almonds
and 2 oz. sweet almonds, grated finely, are substituted
for the vanilla.
Far 6 Persons,
i\ pint milk.
4 oz. hazelnut kernels.
4 oz. sugar.
NasB-Creme.
(Nut Cream.)
Time of Preparation : i hour.
I tablespoonful sifted flour.
3 eggs.
5 leaves of gelatine.
Scald the nut kernels, scrape the skins off and pound
finely. Put on half of the milk to boil with the sugar.
Beat the yolks with the remainder of the milk, add to
the boiling milk and boil up again, adding the dissolved
gelatine and a pinch of salt.✪ Semmel-Flammem (Roll Flummery) Pour into a basin, stand
in a cool place and stir until it begins to thicken.
Then stir in the stiffljr-whisked whites of eggs and the
pounded nuts. Pour into a glass dish and garnish with
nuts.
For 6 Persons.
Schokoladen-Creme.— I.
(Chocolate Cream.)
\ pint milk.
f oz. cocoa.
6 whites of eggs.
or
\ pint whipped cream.
Time of Preparation : 2 hours.
4 oz. grated chocolate.
3 oz. sugar.
5 leaves of gelatine
(8 leaves, if the cream is
to be turned out).
Boil the milk, then stir in the sugar, cocoa, half the
grated chocolate and the dissolved gelatine. Pour into
a basin, stand in a cool place and stir until it begins
to thicken. Then stir in the whipped cream, or whites
Creamsm 179
of eggs, whisked stiffly, sprinkled over with the remain-
ing chocolate. Pour into a glass dish and serve with or
without a thick vanilla sauce. {See recipe, page 67.)
Sohokoladan-Crema.— IL
(Chocolate Crbam without Eggs.)
f pint milk.
I oz. potato flour.
I oz. sugar.
4 oz. chocolate.
Boil up half the milk* Mix the chocolate and flour
smoothly in the remaining cold milk, add to the boiling
milk, boil up together and pour into a dish. When
cold, decorate wim ratifia biscuits or whipped cream.
Sohokoladen-Greme auf kaltem Wege zabardtet.
(Chocolate Cream prepared without cookimg.)
^ lb. chocolate.
I tablespoonful cocoa.
Vanilla flavouring.
\ pint water.
6 leaves of gelatine.
\ pint whipped cream.
Whites of 4 eggs.✪ Chocolate Cream prepared without cooking
Grate the chocolate and mix it with the cocoa and half
of the water. Dissolve the gelatine in the remaining
water, warmed, and stir it into the chocolate, continuing
stirring until the gelatine is quite cool again. Then add
the vanilla flavouring^, a littie sugar, if desired, the
whipped cream and the stiffly-whisked whites of eggs.
Fill a mould that has been oiled and stand in a cool
place for 5 hours.
Serve turned out, the dish decorated with little heaps
of whipped cream. The mould may also be lined with
ratifia or other small biscuits.
Rumspeisa.
(Rum Cream.)
I quart milk.
t gill rum.
I oz. sifted flour.
4 oz. sugar.
I oz. gelatine.
A little cochineal.✪ Rum Cream
1 80 ^rentes.
Boil i^ pint milk with the sugar. Mix the sifted flour
smoothly in \ pint of cold milk and add to the boiling
milk with the dissolved gelatine. Stand on one side to
cool, and when the cream begins to set, stir in the rum
and colour with a little cochineal. Pour into a mould
rinsed with cold water and when set, serve turned out,
with Vanilla Sauce or whipped cream.
Page 75 · 4 recipe records on this page
Presented as published in 1906. 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
Beat the yolks and sugar well together. Boil up \ pint of the milk with the vanilla and a pinch of carbonate of soda. Beat the remaining milk with the yolks and sugar and add to the boiling milk, boiling up again and stirring continuously. Add the dissolved gelatine, pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the whites of eggs, whisked stiffly. Pour into a glass dish and decorate with little heaps of stewed or preserved fruit, or jelly.
Sultan-Creme.
(Sultana Cream.)
Prepared according to preceding recipe; 4 oz. of sultanas, boiled with sugar and then dried, and 2 oz. finely-chopped candied peel are stirred into the cream just before the whisked whites of eggs.
N
Cremes.
Mandel-Creme.
(Almond Cream.)
Prepared like Vanilla Cream, but 8 bitter almonds and 2 oz. sweet almonds, grated finely, are substituted for the vanilla.
For 6 Persons.
i\ pint milk.
4 oz. hazelnut kernels.
4 oz. sugar.
Nuss-Creme.
(Nut Cream.)
Time of Preparation : i hour.
I tablespoonful sifted flour.
3 eggs.
5 leaves of gelatine.
Scald the nut kernels, scrape the skins off and pound finely. Put on half of the milk to boil with the sugar. Beat the yolks with the remainder of the milk, add to the boiling milk and boil up again, adding the dissolved gelatine and a pinch of salt. Pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the stiffly-whisked whites of eggs and the pounded nuts. Pour into a glass dish and garnish with nuts.
For 6 Persons.
Schokoladen-Creme.— I.
(Chocolate Cream.)
\ pint milk. f oz. cocoa. 6 whites of eggs.
or \ pint whipped cream.
Time of Preparation : 2 hours.
4 oz. grated chocolate. 3 oz. sugar.
5 leaves of gelatine (8 leaves, if the cream is
to be turned out).
Boil the milk, then stir in the sugar, cocoa, half the grated chocolate and the dissolved gelatine. Pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the whipped cream, or whites
Creams. 179
of eggs, whisked stiffly, sprinkled over with the remaining chocolate. Pour into a glass dish and serve with or without a thick vanilla sauce. {See recipe, page 67.)
Schokoladen-Creme.— II.
(Chocolate Cream without Eggs.)
f pint milk.
I oz. potato flour.
I oz. sugar. 4 oz. chocolate.
Boil up half the milk. Mix the chocolate and flour smoothly in the remaining cold milk, add to the boiling milk, boil up together and pour into a dish. When cold, decorate with ratifia biscuits or whipped cream.
Schokoladen-Creme auf kaltem Wege zubereitet. (Chocolate Cream prepared without cookimg.)
^ lb. chocolate.
I tablespoonful cocoa.
Vanilla flavouring.
\ pint water.
6 leaves of gelatine.
\ pint whipped cream.
Whites of 4 eggs.
Grate the chocolate and mix it with the cocoa and half of the water. Dissolve the gelatine in the remaining water, warmed, and stir it into the chocolate, continuing stirring until the gelatine is quite cool again. Then add the vanilla flavouring, a littie sugar, if desired, the whipped cream and the stiffly-whisked whites of eggs. Fill a mould that has been oiled and stand in a cool place for 5 hours.
Serve turned out, the dish decorated with little heaps of whipped cream. The mould may also be lined with ratifia or other small biscuits.
Rumspeisa.
(Rum Cream.)
I quart milk.
t gill rum.
I oz. sifted flour.
4 oz. sugar. I oz. gelatine. A little cochineal.
1 80 ^rentes.
Boil i^ pint milk with the sugar. Mix the sifted flour smoothly in \ pint of cold milk and add to the boiling milk with the dissolved gelatine. Stand on one side to cool, and when the cream begins to set, stir in the rum and colour with a little cochineal. Pour into a mould rinsed with cold water and when set, serve turned out, with Vanilla Sauce or whipped cream.
Records on this page
Flammeri mit Sohokolade (Chocolate Flummery)Semmel-Flammem (Roll Flummery)Chocolate Cream prepared without cookingRum Cream