Mix ten ounces of sugar with six of flom* and two
of butter, add half a pint of strong coffee and half a pint
of cream, and a pinch of salt. Stir the whole briskly over
the fire until it boils. When at boiling-point, work in the
yolks of six eggs, and mix the whites of nine eggs✪ Coffee Soufflé, which
have been previously whisked, and then turn the whole
into a white soufHe-dish, and bake from half to three-
quarters of an hour in a brisk oven. If not sufficiently
browned by the baking, pass a salamander over the souffle
just before sending to table.
30. Compote of Stuffed Apples.
Peel some good rennet apples, scoop out the cores with
an apple scoop, without breaking the fruits ; let them sim-
mer in boiled syrup. AVhen done enough, arrange them
in the computier, fill the hollow with apricot or any other
preserve you like✪ Compote of Stuffed Apples; reduce the syruj) almost to jelly, let it
cool, and then pour it over the apples.
31. Cornucopias a la Crime.
Have some tin moulds made in the shape of cornucopias,
line them with paste, turning a bit over the moulds to form
SWEETS. 413
an edge. When baked, fill them "with a cream made like a
rich custard✪ Cornucopias a la Crime, put them into the oven for a few minutes to
dr}'-, but take care they do not colour in the least.
32. Coup Jack.
Make a good custard with a pint of milk and the yolks
of six eggs. Half freeze it, add fruit, and flavour with a
little liqueur brandy.
33. Cowslip Pudding.
Take two quarts of cowslip pips, pound them small
with half a pound of Naples biscuits, grated, and three
pints of cream. Boil these together; then beat up ten eggs
with a little cream and rose-water; sweeten to your taste;
mix the whole well together, butter a dish, pour in the
mixture, with a little fine sugar over all✪ Cowslip Pudding, and put into the
oven.
34. Cream Burnt in Moulds.
Put two ounces of sugar in a pan ; stir it over the fire
till it gets brown, but not burnt ; add a pint and a half
of cream, with an ounce and a half of isinglass✪ Cream Burnt in Moulds ; boil it for
half an hour, and sweeten to taste : stir all together, strain,
and put in moulds.
35. Cream Coffee.
Put four ounces of roasted whole coffee in a quart of
cream with four ounces of sugar and four yolks of eggs ;
4U THE THOliOUGH GOOD COOK.
whisk it over the tire till it boils and strew till it is cold,
strainiiii^ it throiitdi a sieve.
Another Way.
Have a pint of clear jelly of calves'-feet free from blacks
and fat. Clear a large cupful of strong coffee with isinglass
tiir bright and deeply brown. Mix it with the jelly, add
a pint of good cream, and tine sugar to taste ; and after
mixing Avell, boil up for a few minutes till you have a
Aveak jelly.
36. Cream, Devonshire or Clotted.
This is made by putting the milk into a large metal or
earthenware (I prefer earthenware) pan, and allowmg it to
stand without moving it for some hours — tAvent3^-four in
winter, twelve in summer. The pan is then placed on a
stove, so that it will heat without boiling or even simmering
until a solid mass forms on the top. The pan should then
be taken to a cool dairy, and the cream lifted off when
it has become quite cold. The more slowly this is done
the better.
37. Cream, Italian.
Page 219 · 6 recipe records on this page
Presented as published in 1895. 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
Mix ten ounces of sugar with six of flom* and two of butter, add half a pint of strong coffee and half a pint of cream, and a pinch of salt. Stir the whole briskly over the fire until it boils. When at boiling-point, work in the yolks of six eggs, and mix the whites of nine eggs, which have been previously whisked, and then turn the whole into a white souffle-dish, and bake from half to threequarters of an hour in a brisk oven. If not sufficiently browned by the baking, pass a salamander over the souffle just before sending to table.
30. Compote of Stuffed Apples.
Peel some good rennet apples, scoop out the cores with an apple scoop, without breaking the fruits ; let them simmer in boiled syrup. AVhen done enough, arrange them in the compotier, fill the hollow with apricot or any other preserve you like; reduce the syruj) almost to jelly, let it cool, and then pour it over the apples.
31. Cornucopias a la Crime.
Have some tin moulds made in the shape of cornucopias, line them with paste, turning a bit over the moulds to form
an edge. When baked, fill them "with a cream made like a rich custard, put them into the oven for a few minutes to dr}'-, but take care they do not colour in the least.
32. Coup Jack.
Make a good custard with a pint of milk and the yolks of six eggs. Half freeze it, add fruit, and flavour with a little liqueur brandy.
33. Cowslip Pudding.
Take two quarts of cowslip pips, pound them small with half a pound of Naples biscuits, grated, and three pints of cream. Boil these together; then beat up ten eggs with a little cream and rose-water; sweeten to your taste; mix the whole well together, butter a dish, pour in the mixture, with a little fine sugar over all, and put into the oven.
34. Cream Burnt in Moulds.
Put two ounces of sugar in a pan ; stir it over the fire till it gets brown, but not burnt ; add a pint and a half of cream, with an ounce and a half of isinglass ; boil it for half an hour, and sweeten to taste : stir all together, strain, and put in moulds.
35. Cream Coffee.
Put four ounces of roasted whole coffee in a quart of cream with four ounces of sugar and four yolks of eggs ;
whisk it over the tire till it boils and stir till it is cold, straining it through a sieve.
Another Way.
Have a pint of clear jelly of calves'-feet free from blacks and fat. Clear a large cupful of strong coffee with isinglass till bright and deeply brown. Mix it with the jelly, add a pint of good cream, and tine sugar to taste ; and after mixing Avell, boil up for a few minutes till you have a weak jelly.
36. Cream, Devonshire or Clotted.
This is made by putting the milk into a large metal or earthenware (I prefer earthenware) pan, and allowing it to stand without moving it for some hours — twenty-four in winter, twelve in summer. The pan is then placed on a stove, so that it will heat without boiling or even simmering until a solid mass forms on the top. The pan should then be taken to a cool dairy, and the cream lifted off when it has become quite cold. The more slowly this is done the better.
37. Cream, Italian.
Records on this page
Coffee SouffléCompote of Stuffed ApplesCornucopias a la CrimeCustardCowslip PuddingCream Burnt in Moulds