784. Coffee Cream-—lIngredients—1 breakfastcupful of made coffee,
a little more than ¥%4 pt. of boiled milk, 8 yolks of eggs, a pinch of
salt, 14 lb, sugar, 2 oz. of dissolved gelatine✪ Coffee Cream.
Put the coffee into a stewpan with the milk; add the yolks,
salt and sugar ; stir the cream briskly on the fire until it begins
to thicken ; stir for a minute longer and then run it through a
sieve into a basin, add the gelatine, mix and set the cream in a
mould embedded in rough ice.
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222 | THE Dominion Coox Boox.
785. Leemon Cream.—lIngredients—1 pt. of th ck cream, yolks of 2
eggs, 4 oz. of fine sugar, rind of one lemon cut thinly, juice of the ~
lemon.
Well beat the yolks and add to the cream, sugar and rind
of the lemon ; boil, and then stir it till almost cold; put the
juice of the lemon into a dish and pour the cream upon it, stir-
ring until quite cold.
786. Lemmon Cream Solid—Ingredients—% a pint of cream, the
juice of 3 lemons and the rind of 2, 3¢ Ib. of loaf sugar in small lumps.
Rub the sugar on the lemons, and lay them at the bottom
of the dish, pour the lemon juice over, make the cream a little
warm, then, standing on a chair, and with the dish on the
ground, pour the cream on so as to froth it.
787. Almond Cream-—lIngredients—4 oz. swee. almonds, a few
bitter almonds, a quart of cream, juice of 3 lemons (sweetened), a
little orange flower water.
Blanch and pound the almonds in a mortar, moistening
with a little orange flower water. Add the cream and the
sweetened juice of the lemons. Beat toa froth, which take off
on the shallow part of a sieve; fill glasses with some of the
cream and some of the froth.
788. Substitute for Cream.
We have just met with the following in an Indian recipe
book : ‘ Beat the white of an egg to a froth, and mix well with
it a very small lump of butter. Add it to a hot liquid gradu-
ally, so that it may not curdle.”
789. Burnt Cream (1)—Ingredients—1 pint of cream, 1 stick of cin-
namon, a little lemon peel, the yolks of 4 eggs, sugar to taste.
Boil the cream with a stick of cinnamon and lemon peel ;
take it off the fire and pour it very slowly into the yolks of the
eggs, stirring till half cold; sweeten, and take out the spice,
etc., pour it into the dish; when cold, strew white pounded
sugar over and brown it with a salamander
790. Burnt Cream (2).
Make a rich custard without sugar, boil lemon peel in it.
When cold sift a good deal of sugar over the whole, and brown
the top with a salamander.
791. Parisienne Cream -—Ingredients—1 ounce of fine isinglass, 1
pt. of thin cream, 3 oz. of sugar broken into small lumps, % pt, of
rich cream, 8 oz. of the finest apricot or peach jam.
Swrer DIsHEs. 223
_ Dissolve the isinglass in the thin cream, and strain it
through folded muslin ; put it into a clean saucepan with the
lump sugar, and when it boils add the rich cream ; add it by
spoonfuls to the jam, which has been passed through
the sieve when made. Mix the whole smoothly, and put it
into a mould and stir till nearly cold, to prevent the jam sink-
ing to the bottom. Put it on ice, and when set turn it out and
serve The strained juice of a lemon may be added when
making the cream, and is a great improvement.
792. Pineapple Cream-— Ingredients —A tin of preserved pineapple,
60z. of sugar, % pint of water, 7 sheets of best French gelatine
dissolved in a little milk, 1 pt. of cream.
- Pound the pineapple in a moriar, add the sugar and water ;
boil for fifteen minutes and press through a tammy. Dissolve
the gelatine in a little milk ; whip the cream to a froth; mix
the gelatine with the pineapple pulp, then quickly work in the
cream. Pour the mixture into a mould, and put on ice to set.
When wanted, dip the mould in hot water and turn out the
cream. .
793. Strawberry Cream lIngredients—1 pot of good strawberry
jam, 9 sheets of the best French gelatine, 1 qt. of cream. ✪ Lemon Cream
Page 127 · 8 recipe records on this page
Presented as published in 1899. 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
784. Coffee Cream—Ingredients—1 breakfastcupful of made coffee, a little more than ¥%4 pt. of boiled milk, 8 yolks of eggs, a pinch of salt, 14 lb, sugar, 2 oz. of dissolved gelatine.
Put the coffee into a stewpan with the milk; add the yolks, salt and sugar ; stir the cream briskly on the fire until it begins to thicken ; stir for a minute longer and then run it through a sieve into a basin, add the gelatine, mix and set the cream in a mould embedded in rough ice.
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222 | THE Dominion Coox Boox.
785. Lemon Cream.—Ingredients—1 pt. of thick cream, yolks of 2 eggs, 4 oz. of fine sugar, rind of one lemon cut thinly, juice of the ~
lemon.
Well beat the yolks and add to the cream, sugar and rind of the lemon ; boil, and then stir it till almost cold; put the juice of the lemon into a dish and pour the cream upon it, stirring until quite cold.
786. Lemon Cream Solid—Ingredients—% a pint of cream, the
juice of 3 lemons and the rind of 2, 3¢ Ib. of loaf sugar in small lumps.
Rub the sugar on the lemons, and lay them at the bottom
of the dish, pour the lemon juice over, make the cream a little
warm, then, standing on a chair, and with the dish on the ground, pour the cream on so as to froth it.
787. Almond Cream—Ingredients—4 oz. sweet almonds, a few bitter almonds, a quart of cream, juice of 3 lemons (sweetened), a little orange flower water.
Blanch and pound the almonds in a mortar, moistening with a little orange flower water. Add the cream and the sweetened juice of the lemons. Beat toa froth, which take off on the shallow part of a sieve; fill glasses with some of the cream and some of the froth.
788. Substitute for Cream.
We have just met with the following in an Indian recipe book : ‘ Beat the white of an egg to a froth, and mix well with it a very small lump of butter. Add it to a hot liquid gradually, so that it may not curdle.” 789. Burnt Cream (1)—Ingredients—1 pint of cream, 1 stick of cinnamon, a little lemon peel, the yolks of 4 eggs, sugar to taste.
Boil the cream with a stick of cinnamon and lemon peel ; take it off the fire and pour it very slowly into the yolks of the eggs, stirring till half cold; sweeten, and take out the spice, etc., pour it into the dish; when cold, strew white pounded sugar over and brown it with a salamander
790. Burnt Cream (2). Make a rich custard without sugar, boil lemon peel in it.
When cold sift a good deal of sugar over the whole, and brown the top with a salamander.
791. Parisienne Cream -—Ingredients—1 ounce of fine isinglass, 1
pt. of thin cream, 3 oz. of sugar broken into small lumps, % pt, of
rich cream, 8 oz. of the finest apricot or peach jam.
Swrer DIsHEs. 223
_ Dissolve the isinglass in the thin cream, and strain it through folded muslin ; put it into a clean saucepan with the lump sugar, and when it boils add the rich cream ; add it by spoonfuls to the jam, which has been passed through the sieve when made. Mix the whole smoothly, and put it into a mould and stir till nearly cold, to prevent the jam sinking to the bottom. Put it on ice, and when set turn it out and serve The strained juice of a lemon may be added when making the cream, and is a great improvement.
792. Pineapple Cream-— Ingredients —A tin of preserved pineapple, 60z. of sugar, % pint of water, 7 sheets of best French gelatine dissolved in a little milk, 1 pt. of cream.
- Pound the pineapple in a moriar, add the sugar and water ; boil for fifteen minutes and press through a tammy. Dissolve the gelatine in a little milk ; whip the cream to a froth; mix the gelatine with the pineapple pulp, then quickly work in the cream. Pour the mixture into a mould, and put on ice to set. When wanted, dip the mould in hot water and turn out the cream. .
793. Strawberry Cream—Ingredients—1 pot of good strawberry jam, 9 sheets of the best French gelatine, 1 qt. of cream.
Records on this page
Coffee CreamLemon CreamAlmond CreamBurnt Cream (1)Parisienne CreamPineapple CreamStrawberry CreamStrawberry Cream