Coffee Cream
From The encyclopædia of practical cookery, 1890
Serves 5
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 443. The excerpt below is the record exactly as published.
Coffee Cream. — (1) Boil 1 pint of milk and cream together, and add a small lump of sugar and 1 pinch of salt. Boast 4oz. of green Coffee-berries in a frying-pan, put the beans while hot in with the cream, place the cover on the stewpan, and let them steep till qLiite cold. Beat the yolks of four eggs in with the cream, strain it twice through a cloth, fill some break- fast-cups with it, and stand these in a large stewpan containing enough water to reach to half their height ; put on the lid and a few live coals on the top of that, and let the water simmer. When the cream is set, let it get cold, and then turn it out of the cups. (2) Boast Jib. of Coffee-berries over the fire in a preserving- pan, shaking frequently ; when they are well browned throw them into 1 pint of boiling cream ; cover this over with the lid and set it aside for the infusion to draw. Strain it through fine linen into a stewpan, add caster sugar to taste, and_six yolks of eggs ; stir the whole upon the fire until it thickens. Drop in l joz. of fine isinglass, strain it again through a sieve, and add J pint of good whipped cream. Pour the mixture into a large mould and set it upon the ice to get cold and firm ; when it is so, turn it out in the usual way. (3) Set a copper pan on the fire, put into it 8oz. of raw Coffee- berries, stir them about until they are slightly browned, then pour over 2 breakfast-cupfuls each of milk and cream, and add 12oz. of sugar and the yolks of six egg's ; continue to stir until these form a custard ; run this through a fine sieve into a freezer, and freeze. Pour into a mould packed in ice, let it set, turn out on to a cold dish, and serve. Coffee Cream Ice. -(1) Put 1 breakfast-cupful of ground Coffee in a bottle with J pint of water, and leave it to steep all night ; then strain it through a cloth previously rinsed in hot water. Beat 12oz. of caster sugar with 1J pints of cream, and mix this with the Coffee. Put the mixture in a freezer, turn this about with one hand and work the cream from the sides with the other. In this way the cream can be frozen in a very few minutes. (2) Mix 1 teacupful each of sugar and flour together, and beat them with two eggs. Put 1 pint of milk on the fire, and when it comes to the boil stir in_the beaten eggs and flour, and let it simmer for twenty minutes; cool it, and then add lqt. of cream, J pint of strong Coffee, and another teacupful of sugar. Pour the mixture into a freezer, work it occasionally, and let it freeze. (3) Put in a stewpan 1 pint of cream, 14oz. of caster sugar, the yolks of eight eggs, J pint of strong Coffee, and J salt- spoonful of salt; beat them well together, and stir over the fire until thick ; strain, put the mixture into a freezer, and let it freeze for an hour or so. (4) Prepare about 1 pint of Coffee, making it with water, pour into a basin, let it cool, mix in an equal quantity of cold cream, and sweeten to taste ; pour the whole into a freezer packed in a very little ice, and let it remain covered over for about ten minutes. With a spatula ease away the sides where they have frozen, cover over for twenty minutes longer, use the spatula again, cover over for another twenty minutes, work the handle of the freezer slightly, and the Coffee will be For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, $ee under their special heads. 424 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Coffee — continued ready for use. Pour it into cups or glasses, and serve. The cream should be thick without being compact. (5) Put 8oz. of powdered sugar and the yolks of six eggs
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