N.B. — We must stir it very carefully and watch it continually that it does
not curdle.
7. When the custard is sufficiently thick, we take the jug
out of the water and stand it aside to cool.
8. We put one ounce of the best gelatine in a small stew-
pan, with two tablespoonsfid of cold water to soak and swell.
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370 National Training School for Cookery.
9. We then put the stewpan on the fire, and stir the
gelatine until it is quite melted.
10. We pour this melted gelatine through a strainer and
stir it into the custard,
11. We pour half a pint of double cream into a basin, and
whisk it to a stiff froth with the whisk.
12. We add to it a tablespoonful of castor sugar and half
a teaspoo7ifid of essence of Vanilla✪ Vanilla Cream.
N.B. — If any other flavouring be preferred, it should be now added, instead
of the essence of Vanilla.
13. When the custard is sufficiently cooled, we stir it
lightly into the whipped cream.
14. We take a pint and a half mould, scald it with hoi
water, and then rinse it out with cold.
15. We pour the cream into the mould, and stand it in
ice, until required for use.
16. For serving, we should dip the mould into boiling
water for a second, shake it to loosen the cream, and then
turn it out carefully on to a dish.
N.B. — This is an economical recipe for making cream, but if made entirely
of cream, instead of cream and custard, it would of course be richer.
Lessons on Making Creams. — Strawberry Cream. 371
CREAMS.
Lesson No. 2.
STRAWBERRY CREAM.
Average cost of " Strawberry Cream " {about one pint).
INGREDIENTS. J# d%
1 pint of fresh strawberries o 6
z\ ozs. of castor sugar o of
f "of an oz. of the best gelatine o 2.\
The juice of one lemon o i£
\ pint of good cream i 3
^ it
Time required, abotit half an hour.
Now we will show you how to make a Strawberry
Cream.
1. We take a pint of fresh strawberries, and put them on
a board.
2. We must pick them over, and put aside any that are
not quite good.
3. We must stalk them, and put them in a basin.
4. We sprinkle over them half an ounce of white castor
sugary which will help to draw out the juice.
5. We take a silk sieve and place it over a basin.
N.B.*— A hair sieve could be used instead.
6. We pass the fruit through the sieve with a wooden
spoon.
7. We put three-quarters of an ounce of the best gelatine
into a small stewpan, with two tablespoonsful of cold water,
to soak and to swell.
8. We then put the stewpan on the fire, and stir the
gelatine until it is quite melted.
9. We add two ounces of castor sugar, and squeeze the
juice of one lemon through a strainer into the stewpan.
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372 Natioival Training School for Cookery.
10. We pour this mixture through a strainer, and stir it
into the strawberries in the basin, and mix them well
together.
11. We pour half a pint of good cream✪ Strawberry Cream into a basin, and
whip it to a stiff froth with a whisk.
IS. We now add this cream to the strawberries in the
basin, and stir them lightly together.
13. We take a pint mould, scald it with hot watery and
then rinse it out with cold.
14. We pour the strawberry cream into the mould, and
stand it in icey until required for use,
15. For serving, we should dip the mould into boiling
water for a second, shake it to loosen the cream} and then
turn it out carefully on to a dish.
Page 140 · 4 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
N.B. — We must stir it very carefully and watch it continually that it does not curdle.
7. When the custard is sufficiently thick, we take the jug out of the water and stand it aside to cool.
8. We put one ounce of the best gelatine in a small stewpan, with two tablespoonfuls of cold water to soak and swell.
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370 National Training School for Cookery.
9. We then put the stewpan on the fire, and stir the gelatine until it is quite melted.
10. We pour this melted gelatine through a strainer and stir it into the custard,
11. We pour half a pint of double cream into a basin, and whisk it to a stiff froth with the whisk.
12. We add to it a tablespoonful of castor sugar and half
a teaspoonful of essence of Vanilla.
N.B. — If any other flavouring be preferred, it should be now added, instead of the essence of Vanilla.
13. When the custard is sufficiently cooled, we stir it lightly into the whipped cream.
14. We take a pint and a half mould, scald it with hot water, and then rinse it out with cold.
15. We pour the cream into the mould, and stand it in ice, until required for use.
16. For serving, we should dip the mould into boiling water for a second, shake it to loosen the cream, and then turn it out carefully on to a dish.
N.B. — This is an economical recipe for making cream, but if made entirely of cream, instead of cream and custard, it would of course be richer.
Lessons on Making Creams. — Strawberry Cream. 371
CREAMS. Lesson No. 2.
STRAWBERRY CREAM.
Average cost of " Strawberry Cream " {about one pint).
INGREDIENTS. J# d%
1 pint of fresh strawberries o 6
z\ ozs. of castor sugar o of
f "of an oz. of the best gelatine o 2.\
The juice of one lemon o i£
\ pint of good cream i 3
^ it
Time required, abotit half an hour.
Now we will show you how to make a Strawberry Cream.
1. We take a pint of fresh strawberries, and put them on a board.
2. We must pick them over, and put aside any that are not quite good.
3. We must stalk them, and put them in a basin.
4. We sprinkle over them half an ounce of white castor sugar, which will help to draw out the juice.
5. We take a silk sieve and place it over a basin.
N.B.*— A hair sieve could be used instead.
6. We pass the fruit through the sieve with a wooden spoon.
7. We put three-quarters of an ounce of the best gelatine into a small stewpan, with two tablespoonsful of cold water, to soak and to swell.
8. We then put the stewpan on the fire, and stir the gelatine until it is quite melted.
9. We add two ounces of castor sugar, and squeeze the juice of one lemon through a strainer into the stewpan.
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372 Natioival Training School for Cookery.
10. We pour this mixture through a strainer, and stir it into the strawberries in the basin, and mix them well together.
11. We pour half a pint of good cream into a basin, and whip it to a stiff froth with a whisk.
12. We now add this cream to the strawberries in the basin, and stir them lightly together.
13. We take a pint mould, scald it with hot water, and then rinse it out with cold.
14. We pour the strawberry cream into the mould, and stand it in ice, until required for use,
15. For serving, we should dip the mould into boiling water for a second, shake it to loosen the cream, and then turn it out carefully on to a dish.
Records on this page
Apple JellyCharlotte RusseVanilla CreamStrawberry Cream