Coffee Cream

Ingredients

• 2 oz. coarsely-ground coffee.
• 2 oz. sifted flour.
• 4 oz. sugar.
• pint milk.
• 4 eggs.
• 4 eggs.

Method

1. 1

   Boil up 0.5 pint milk with the coffee and strain through a hair sieve.

2. 2

   When cold, stir in the flour and yolks beaten smoothly together.

3. 3

   Then add the remaining milk, bring all to the boil, and finally stir in the stiffly-whisked whites of eggs.

4. 4

   Pour into a dish and serve cold.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 76. The excerpt below is the record exactly as published.

pint milk. 4 eggs. Kaffee-Creme. (Coffee Cream.) 2 oz. coarsely-ground coffee. 2 oz. sifted flour. 4 oz. sugar. Boil up \ pint milk with the coffee and strain through a hair sieve. When cold, stir in the flour and yolks beaten smoothly together. Then add the remaming milk, bring all to the boil, and finally stir in the stiffly- whisked whites of eggs. Pour into a dish and serve cola. Zitronen-Creme. (Lbmon Cream.) \ lb. sugar. 4 leaves of gelatine. 6 tablespoonsful lemon juice. 6 eggs. Creams. i8i Beat the yolks well with the sugar, and add the l^elatine that has been dissolved in the warmed lemon juice. Then stir in the stiffly-whisked whites of eggs and pour into a glass dish. A chocolate cream may be prepared in this way, 3 oz. grated chocolate being substituted for the lemon juice. Apfelsinen-Creme. (Orange Cream.) \ lb. sugar. i gill orange juice. 5 leaves of gelatine. 2 tablespoonsful lemon juice. 6 eggs. Prepare in Xht same manner as Lemon Cream. Punsoh-GFeme. (Punch Cream.) 4 eggs.

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