Champagne Cream

Ingredients

• 1 pt. champagne
• 1 pint of thick whipped cream
• 5 yolks of eggs
• 3 whole eggs
• % lb. of sugar gelatine
• the gelatine is dissolved in ^^ cup of water
• the beaten whites of 5 eggs

Method

1. 1

   Mix yolks of eggs, whole eggs, sugar, and champagne, and boil to cream, stirring constantly.

2. 2

   Dissolve gelatine in water and mix into the cream along with beaten egg whites.

3. 3

   Pour into a mold or glasses and chill on ice.

4. 4

   Serve with macaroons.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 129. The excerpt below is the record exactly as published.

% lb. of sugar gelatine 1 pt. champagne 1 pint of thick whipped cream Preparation: 5 yolks of eggs, 3 whole eggs, sugar and champagne are mixed and boiled to cream, stirring constantly. The gelatine is dissolved in ^^ cup of water and mixed into the cream, also the beaten whites of 5 eggs. Put it into a mold or into glasses and put on ice. Serve with macaroons. Remarks: Omit the gelatine when using the whipped cream. No. 101— CURRANT AND RASPBERRY PUDDING. Quantity for 6 Persons. 2 qts. of currants and % lb. of sugar 1 qt. raspberries 1 cup of fine farina or sago 1 pt. of water % cup of corn starch Preparation: Currants and raspberries are picked over and cooked in 1 pt. of water Yz hour, then strained through a cloth and the juice brouglht to boil. Add the sugar and farina — 272 — and cook for 20 minutes, stirring constantly ; fill the mass into a mold rinsed with cold water to stiffen. Turn it out and serve with cream or milk. Remarks : If you use corn starch instead of farina, mix it with 1 cup of cold juice before putting it into the boiling juice. Then boil it 5 to 8 minutes and fill it into the mold. If the farina is not sweet enough, add more sugar while boiling. No. 102— GOOSEBERRY PUDDING. Quantity for 6 Persons. 2 qts. of gooseberries 1 lb. of sugar 1 qt. of water % cup of fine farina Preparation: Gooseberries are best wlhen still unripe. Cook them in water for i^ hour, then press through a fine sieve and put in the sugar and cook again with the farina for 10 minutes. Fill it into a dish rinsed with cold water and set aside to stiffen, turn it out and serve with cream or milk. No. 103— CHERRY PUDDING. Quantity for 6 Persons. 2 lbs. of sour cherries % lb. of sugar 1 pt. of water 1 tbsp. of lemon juice % lb. of corn starch Preparation: Clean arid stone the cherries, then crush about 20 stones and cook them with the cherries in the water slowly for % hour, after that strain them and add lemon juice and sugar. Then let it come to boil again. Mix the corn starch with 1 cup of cold juice and stir it into the boiling juice to cook 5 to 8 minutes more, stirring constantly. Put into a dish rinsed with cold water and after stiffening, turn it out and serve with cream or milk. Remarks: If the pudding is too thin, add more corn starch. No. 104^HILL CREAM. Quantity for 6 Persons. % qt. sweet cream % lb. of sugar 5 yolks of eggs

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