Coffee Cream

Ingredients

• 1 calf’s foot
• 1 teacupful of coffee
• 1 pint of cream
• 2 ozs. of finely pounded sugar
• J oz. of isinglass

Method

1. 1

   Boil a calf’s foot in water till it wastes to a pint of jelly; clear off sediment and fat.

2. 2

   Make a teacup of very strong coffee; clear it with a bit of isinglass, to be perfectly bright; pour it to the jelly, and add a pint of cream.

3. 3

   Sweeten to taste with finely pounded sugar.

4. 4

   Give one boil up, and pour into a dish.

5. 5

   It should be jelly, but not stiff, with the addition of a little isinglass to the calf’s foot jelly.

6. 6

   This cream can be poured, when cool, into a china mould, and turned out a firm shape.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 36. The excerpt below is the record exactly as published.

Coffee Cream. For Eight or Nine Persons. — 1 calf’s foot; 1 teacupful of coffee ; 1 pint of cream ; 2 ozs. of finely pounded sugar ; J oz. of isinglass

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