Coffee Biscuits a la Bregitta

Ingredients

• one cup of very strong coffee
• two tablespoons brandy
• four tablespoons sugar
• one tablespoon cornstarch
• small half cup water
• two cups whipped cream
• maraschino cherries

Method

1. 1

   Make strong coffee, flavor with brandy and sugar, thicken with cornstarch.

2. 2

   Cool, mix in whipped cream, fill cups, decorate, freeze for 2-3 hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 479. The excerpt below is the record exactly as published.

two cups whipped cream take one cup peaches, sugar to taste, fill the paper cases. Decorate with whipped cream on the top and maraschino cherries, put in a freezer, pack in salt and ice, let freeze for about two hours, arrange on a paper doily, garnish with a rosette of spun sugar in the centre. Almond Biscuits ( Biscuits aux Amandes) a la Walde One and a half cups milk, four tablespoons chopped almonds, one heaping tablespoon cornstarch, yolks of three eggs, four table¬ spoons sugar, one tablespoon brandy. How to Make Them. Put one cup milk on stove, add almond paste, thicken with the cornstarch dissolved in half cup milk; add yolks and sugar (stirred to a souffle), add brandy, leave until cold. Put the pan on ice, add two cups whipped cream. Fill THE SWEDISH, FRENCH the paper cases, sprinkle with brown cake crumbs on the top, decorate all around with whipped cream and pieces of maraschino cherries. Put in a pan — covered — pack in ice and salt, let freeze from one to one and a half hours. Dessert for luncheon or dinner. Almond Biscuits with Grape Jelly, a la Eva Bisouits aux Amandes, Gelee aux Raisins, a la Eva Three tablespoons grape jelly, heat until smooth, add to it two cups whipped cream that has been flavored with one tablespoon brandy, four tablespoons sugar, two tablespoons chopped almonds (or almond paste). Fill the little paper ramequins, decorate with roses of almond paste around with little dots of green cream on top, and rings of maraschino cherries in the centre; pack in salt and ice, freeze for one and a half to two hours. Arrange on a paper doily. Serve as a dessert for luncheon or supper. Chocolate Ice Cream with Nuts, a la Princess Glace Chocolat, aux Noisettes , a la Princesse Two and a half cups milk, one cup chopped nuts, six ounces chocolate, one tablespoon cornstarch, one pint cream, whites of two eggs, two cups sugar. Put two cups milk on the stove. Thicken with the cornstarch dissolved in half cup milk, add cut-up chocolate and sugar. Stir until cold; add the chopped nuts, whites of two eggs, and cream. Pack in salt and ice and freeze from ten to fifteen minutes — or until it becomes hard. Then put in a melon mould that has been dipped in cold water, pack in ice and salt, and let freeze. When ready to serve, dip in warm water, turn out on a paper doily, sprinkle with nuts. Serve with whipped cream. Coffee Biscuits ( Biscuits au Cafe,) a la Bregitta Make one cup of very strong coffee, nice and clear; flavor with two tablespoons brandy and four tablespoons sugar, thicken with one tablespoon cornstarch dissolved in a small half cup water

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