Coffee Cream

Ingredients

• half a pint of strong, clear coffee
• half a pint of boiling cream
• two tablespoonfuls of loaf sugar
• a small pinch of salt
• the yolks of six eggs
• the whites of two

Method

1. 1

   Beat coffee and cream together, add sugar, let cool.

2. 2

   Add salt, beaten yolks, and whites.

3. 3

   Stir over heat until thick, pour into glasses, and serve with sugar on top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 96. The excerpt below is the record exactly as published.

Coffee Cream. — Half a pint of strong, clear coffee and half a pint of boiling cream. Beat these well to- gether, and add two table-spoonfuls of loaf sugar. Let the mixture stand, and when cool add a small pinch of salt, the well-beaten yolks of six eggs, with the whites of two. Stir over the fire till it thickens, then pour into glasses and serve with sifted sugar on the top of each glass. Coffee, Bavarian Cream. — One cupful of strong coffee, one pint of cream, half a package of gelatine, one cupful of sugar. Dissolve the gela- tine in cold water. Pour on this the coffee, boiling hot, and when the gela- tine is dissolved add the sugar. Strain into a basin, which put in a pan of ice- water. Beat until it begins to thicken, then add the cream, which has been whipped to a froth. When thoroughly mixed, turn into a mould and set away to harden. Serve with sugar and cream. Cranberry Bavarian Cream. — Rub through a sieve while hot one pint of cooked cranberries, and add to them one cupful of granulated sugar. Dis- solve half a box of gelatine in a little cold water and add it while the berries are hot. When the sugar and gel- atine are dissolved, place the dish containing the mixture in a pan of ice -water and stir until it begins to thicken; then add one cupful of milk Creole Cream CREAMS Italian Cream and one cupful of cream, whipped light. Beat thoroughly and turn it into a mould and set on ice. Serve with whipped cream. Creole Cream. — Beat the yolks of six eggs

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