Whip a pint of cold cream to a froth, which will lie on a sieve. Boil another pint of
cream, or rich milk, with a vanilfa bean and two tablespoons of sugar, until it is well
flavored. Remove it and add half a box of gelatine, which has soaked an hour in half a
cup of water in a warm place. When slightly cooled stir in the well-beaten yolks of four
eggs✪ Bavarian Cream. When it has become quite cold and begins to thicken, stir without cessation until
it is very smooth. Then stir in the whipped cream lightly until well mixed. Place in
moulds and set on ice, or in a cool spot. To this you can add almonds, chocolate, peaches,
pine-apples, strawberries, or any seasonable fruit.
BOILED CUSTARD.
Beat the yolks of five eggs and five dessert-spoons of sugar to a froth, and stir into a
quart of boiled milk✪ Boiled Custard. Put into a double custard boiler, of boiling water, stirring con-
stantly till thickening commences. If it be well stirred, the custard will be a smooth
cream ; but not otherwise. Add flavors after it is cooked; except a vanilla bean, or peach
leaves, which cook with the custard.
BOSTON BAKED CUSTARD.
Pour a quart of hot milk over five well-beaten eggs. Add a teaspoon of butter. Season
with vanilla, rose water, or nutmeg, and sweeten to taste✪ Boston Baked Custard. Bake in cups or pudding dish.
164
DESSERT. 165
CHARLOTTE RUSSE.
Dissolve one ounce of good isinglass in a cup of new milk ; beat the yolks of six eggs
and one pound of fine sugar together ; whip to a froth one pint of good cream, and beat
to a froth the whites of twelve eggs.✪ Charlotte Russe Strain the isinglass into the yolks ; add the cream,
then the whites, and beat it altogether lightly. Flavor it with vanilla ; set it on the ice to
stiffen a little; line the moulds with spongecake; turn in the cream, and set in the ice five
or six hours.
R. FLOATING ISLAND.
One pint milk, three eggs, three heaping teaspoons sugar✪ Floating Island. Beat the yolks of the eggs
well; add the milk and heat while stirring till it thickens a little — like cream; then remove
it at once; beat the whites of the eggs to a froth, put on the top of the custard in round
shapes like little islands, and set in a cool place. Sometimes the froth is set in the
oven an instant to stiffen it so that it will better keep in place. To be eaten cold.
"HOME PYRAMID OF KISSES."
Make a pasteboard frame, and stick the kisses together as fast as they come from the
oven; as soon as cold, or just before using, remove the form carefully.
FRUIT GLACE.
Boil together for half an hour, one cup of granulated sugar and the juice of a lemon✪ Fruit Glace;
dip the point of a skewer into the syrup and then into water, and if the thread thus formed
breaks off brittle, the syrup is ready for the use on fruit. Pare some oranges, divide them
into eighths, and wipe the parts free from moisture; part of the syrup turn into a small cup,
which put in a basin of boiling water; take the pieces of orange up separately on the point
of a skewer and dip them into the syrup, and afterwards place on a dish that had been
buttered slightly. Grapes and nuts can be prepared the same way. Special pains must
be taken to avoid stirring the syrup, for stirring will spoil it.
B. RUSSIAN CREAM. ✪ Russian Cream
Page 147 · 7 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
Whip a pint of cold cream to a froth, which will lie on a sieve. Boil another pint of cream, or rich milk, with a vanilfa bean and two tablespoons of sugar, until it is well flavored. Remove it and add half a box of gelatine, which has soaked an hour in half a cup of water in a warm place. When slightly cooled stir in the well-beaten yolks of four eggs. When it has become quite cold and begins to thicken, stir without cessation until it is very smooth. Then stir in the whipped cream lightly until well mixed. Place in moulds and set on ice, or in a cool spot. To this you can add almonds, chocolate, peaches, pine-apples, strawberries, or any seasonable fruit.
BOILED CUSTARD.
Beat the yolks of five eggs and five dessert-spoons of sugar to a froth, and stir into a quart of boiled milk. Put into a double custard boiler, of boiling water, stirring constantly till thickening commences. If it be well stirred, the custard will be a smooth cream ; but not otherwise. Add flavors after it is cooked; except a vanilla bean, or peach leaves, which cook with the custard.
BOSTON BAKED CUSTARD.
Pour a quart of hot milk over five well-beaten eggs. Add a teaspoon of butter. Season with vanilla, rose water, or nutmeg, and sweeten to taste. Bake in cups or pudding dish.
DESSERT. 165
CHARLOTTE RUSSE.
Dissolve one ounce of good isinglass in a cup of new milk ; beat the yolks of six eggs and one pound of fine sugar together ; whip to a froth one pint of good cream, and beat to a froth the whites of twelve eggs. Strain the isinglass into the yolks ; add the cream, then the whites, and beat it altogether lightly. Flavor it with vanilla ; set it on the ice to stiffen a little; line the moulds with spongecake; turn in the cream, and set in the ice five or six hours. R. FLOATING ISLAND.
One pint milk, three eggs, three heaping teaspoons sugar. Beat the yolks of the eggs well; add the milk and heat while stirring till it thickens a little — like cream; then remove it at once; beat the whites of the eggs to a froth, put on the top of the custard in round shapes like little islands, and set in a cool place. Sometimes the froth is set in the oven an instant to stiffen it so that it will better keep in place. To be eaten cold.
"HOME PYRAMID OF KISSES."
Make a pasteboard frame, and stick the kisses together as fast as they come from the oven; as soon as cold, or just before using, remove the form carefully.
FRUIT GLACE.
Boil together for half an hour, one cup of granulated sugar and the juice of a lemon; dip the point of a skewer into the syrup and then into water, and if the thread thus formed breaks off brittle, the syrup is ready for the use on fruit. Pare some oranges, divide them into eighths, and wipe the parts free from moisture; part of the syrup turn into a small cup, which put in a basin of boiling water; take the pieces of orange up separately on the point of a skewer and dip them into the syrup, and afterwards place on a dish that had been buttered slightly. Grapes and nuts can be prepared the same way. Special pains must be taken to avoid stirring the syrup, for stirring will spoil it.
B. RUSSIAN CREAM.
Records on this page
Bavarian CreamBoiled CustardBoston Baked CustardCharlotte RusseFloating IslandFruit GlaceRussian Cream