Cream

Ingredients

• the yolks of eight eggs
• lqt. of milk
• nine sheets of gelatine
• sweetening it to taste
• flavouring with any kind of essence

Method

1. 1

   Prepare a Cream with the yolks of eight eggs, 1 quart of milk, and nine sheets of gelatine, sweetening it to taste, and flavouring with any kind of essence.

2. 2

   Pour it in equal portions into three basins; colour one a deep red (using cochineal), and another green (using spinach-green).

3. 3

   Keep the basins in the bain-marie while adding the colouring.

4. 4

   Pack the required shaped mould in ice, pour in the red-coloured Cream to 0.5 inch deep, a similar thickness of the plain Cream, and lastly the green-coloured Cream, letting each layer set before adding another.

5. 5

   Let the whole set as stiff as possible, dip the mould into lukewarm water, turn the Cream out onto a cold dish, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 561. The excerpt below is the record exactly as published.

Cream — continued. (7) Prepare a Cream with the yolks of eight eggs, lqt. of milk, and nine sheets of gelatine, sweetening it to taste, and flavouring with any kind of essence

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