Blanched Cream

Ingredients

• One pint of cream
• six whites of eggs
• the rind of a lemon
• two tablespoonfuls of orange-flower water
• five ounces of white sugar
• a small piece of cinnamon

Method

1. 1

   Set the cream on the fire with cinnamon, orange-flower water, sugar, and the yellow rind of a lemon, pared very thin; beat the whites of eggs well, adding three tablespoonfuls of cold cream; boil the cream gently for ten minutes, then take off the fire and strain in the whites of the eggs, stirring constantly; whisk it over the fire till it thickens; pour into a thin cloth laid in a small colander or sieve; when quite cold, turn it out carefully on a glass or china dish, and garnish with small pink ratafias.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 101. The excerpt below is the record exactly as published.

Blanched Cream. One pint of cream, six whites of eggs, the rind of a lemon, twc table-spoonfuls of orange-flower water, and five ounces of white sugar. Set the cream on the fire with a small piece of cinnamon, the orange-flower water, sugar, and the yellow rind of a lemon, pared very thin ; neat the whites of eggs well, adding three table-spoonfuls of cold cream ; boil the cream gently ten minutes, and then take off the fire and strain into it the whites of the eggs, stirring constantly ; whisk it” over the fire till it thickens ; pour into a thin cloth laid in a small colander or sieve ; when quite cold, turn it out carefully on a glass or china dish, and garnish with small pink ratafias. N 178 VEGETARIAN COOKERY. No. 435. — Chocolate Cream. Four ounces of chocolate, one quart of milk, four ounces of sugar, and five eggs. Finely scrape the chocolate, and add gradually the boiling milk, and the sugar ; let it boil until it thickens, stirring con- stantly the same way ; then stir in the yolks of five and the white of one egg, well beaten ; strain through a fine sieve, and pour it into custard-glasses. No. 436.— Dutch Cream. One pint of new milk, one pint of cream, three yolks of eggs, two drachms of vanilla, and five ounces of loaf sugar. Beat well the yolks of eggs ; add gradual! y the milk ; then the cream, sugar, and vanilla, cut small ; mix all together, and set it on a slow fire, stirring it with a wooden slice ; when the cream adheres to it, it is ready ; strain through a colander into a dish for the table, and serve cold. It may be ornamented with small pink ratafias. No. 437.— French Cream. One quart of cream, two lemons, one dessert-spoonful of flour, six ounces of sugar, and quarter of a pound of macaroons. Grate off the rind of the lemons ; put it, ndth the sugar, into the cream, reserving two or three spoonfuls of cream to mix, cold, with the flour; set the cream on the fire, and when it boils, pour it gradually on the mixed flour and cream, stirring it constantly a few minutes, aud then occasionally, till cold; then add the lemon-juice, stii-ring it till well mixed ; lay the macaroons, steeped in lemonade, in the dish intended for the table, and pour the cream upon them. No. 438.— Gooseberry Cream. One quart of green gooseberries, and the yolks of four eggs, or quarter of a pint of cream. Set the goosebeiTies on a moderate fire, in just as much water as wiU cover them; when soft, rub them through a hair sieve ; VEGETARIAN COOKERY. 179 sweeten while warm; when nearly cold, add the yolks of eggs, well beaten, or the cream, and sei’ve in a glass or china dish. No. 439. — Irish Cream. One pint and a half of cream, the whites of three eggs, one ounce and a half of isinglass, * six ounces of white sugar, a very little saffron, and two table-spoonfuls of orange-flower water

Cook this with the app: pantry check, scaling, and the assistant.