Coffee Cream

Ingredients

• a breakfast-cupful of strong, clear coffee
• half a pint of boiling cream
• two tablespoonfuls of sugar
• the yolks of six eggs
• the whites of two

Method

1. 1

   Make a breakfast-cupful of strong, clear coffee; add half a pint of boiling cream to it; beat them well together; sweeten with two tablespoonfuls of sugar, and when cool, add a small pinch of salt, the well-beaten yolks of six eggs, and the whites of two.

2. 2

   Stir the mixture over the fire for a few minutes to thicken it, pour it into glasses, and serve with a little sifted sugar on top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 399. The excerpt below is the record exactly as published.

Coffee Cream.— Make a breakfast-cupful of strong, clear coft'ee ; add half a i^int of boiling cream to it ; beat them weU together ; sweeten with two table-spoonfuls of sugar, and, when cool, add a small pinch of salt, the well-beaten yolks of six eggs, and the whites of two. Stir the mixture over the fire for a few minutes, to thicken it, pour it into glasses, and serve with a little sifted sugar on the toj) of each glass. Probable cost, Is. 6d. for this quantity. Suffi- cient for six or eight persons. Coffee Custard. — IMix thoroughly a cup- ful of strong, clear coft'ee, with four times the quantity of boiling milk, three table- spoonfuls of finely-sifted sugar, and a good pinch of salt ; mix in very gradually the yolks of five eggs, well beaten. Stir the custard over a moderate fire until it thickens, pour it into cups, and serve cold. Sufficient for six persons. Pro- bable cost. Is. for this quantity. Coffee, Essence of, to prepare.— Pour a breakfast-cupful of boiling milk over a dessert-spoonful of the essence of coffee, and stir the mixture until it is smoothly blended. It is a good plan to keep the essence of coft'ee in the house when any one is in the habit of leaving early in the morning. With it a comforting cup of coft'ee may be made with very little trouble in a short time. Sufficient, thi-ee des- sert-si;)Oonfuls for a breakfast-cupful. Probable cost, Is. lOd. per pint bottle. Coffee, French method.— Pom- a pint of boiling water upon two and a half ounces of freshly-ground coffee. Put the lid on the coft'ee-pot, and place it on the hob to simmer gently without boiling. Stir it occasionally, and at the end of two hours, take it off the COF ( 150) COL fire, and let it stand for a quarter of an hour to clear. Pour the coffee into the cups, and serve with milk and sugar. Probable cost, 2s. per pound. Sufficient for one pint of cofi'ee. Coffee, Ice Cream.— Mix a breakfast- cupful of strong clear coffee with another one of boiling milk, six table-spoonfuls of finely- sifted sugar, and the yolks of six eggs. Stir the I custard over a moderate fire until it thickens, 1 then add a pint of thick cream, pour it into a | movdd, and freeze the preparation. Time, about i half an hour to freeze. Sufficient for a quart [ of ice cream. Probable cost, 2s. 4d. ' Coffee Jelly.— Pour a pint of boiling ; milk through a nauslin bag containing three ' ounces of freshly-ground coffee. Put one ounce and a haK of " soaked gelatine into a sauce- ! pan with a pint of cold milk, an inch of stick j cinnamon, and two table-spoonfuls of sugar

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