Cream

Ingredients

• The well-beaten yolks of four eggs
• a quarter of a pound of preserved ginger
• a pint of milk or cream
• half an ounce Nelson's gelatine
• two tablespoonfuls of the ginger-syrup
• sugar to taste

Method

1. 1

   Put the eggs and ginger into a stewpan with milk, syrup, and sugar; stir over a slow fire until thickened, but do not boil.

2. 2

   When nearly cold, add dissolved gelatine; whisk gently until cream begins to set, and stand for four hours.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 32. The excerpt below is the record exactly as published.

cream, and whilst beating add the sugar, flour, lemon-peel, and raisins. Whip the egg with the milk, and add that to the mixture. Pour into a buttered mould, cover with paper, and steam for four hours. Serve with or without sauce. If the latter, make it of warmed cream slightly sweetened, and flavoured with almonds. ^ Fruit of all kinds, in coat Rough, or smooth rind, or bearded husk or shell. She gathers ; tribute large ! and on the board Heaps with unsparing hand,* — MiLTON. 140 SWEETS. 'A cook of some fame^ Who invented the same Cold pudding that still bears the family name,* Ingoldsby. Xemon Souffliee (Colb)^ Four eggs, two lemons, one-sixth of an ounce of best amber gelatine, two or three ounces of sugar, according to the acidity of the lemons. Soak the gelatine for half an hour in as much cold water as will cover it. Put the yolks of the eggs in a stewpan with the grated rind and juice of the lemons. Add the sugar and soaked gelatine ; warm until the gelatine is quite dissolved, and the whole is the thickness of rich custard. It must be constantly stirred whilst on the fire. Remove from the fire, and when nearly cold stir into it the whites of the eggs, which must pre- * Taking her horn ofplentie^ Filled with the choyce of every orchard's daintie, As peareSf plums f apples y the sTveet raspis-berry* Browne. 141 SWEETS. * If you go past your dinner-time^ there'll be little relish o* your meat*—G, Eliot. viously be whipped to a stiff froth. Pour into a wet china mould, and place in a cool place for six hours to set, when turn out for the table. IRugtod. One pint * fruit-acid' (p. 214), one ounce fine sago, a few lumps of sugar if required, a quarter to half a pint cream or milk. Put the * fruit-acid ' and sago in a saucepan to simmer for an hour aiid a half, stirring occasionally to prevent burning. Take it from the fire, and, if needed, add the sugar ; let it cool before pouring it into a wet china mould. It will require from six to twelve hours to set, according to the temperature it is placed in. When required to serve, turn ^ And first they ate the white puddings^ And then they ate the blacks * The Barrin' op the Door.' 143 SWEETS. * The sweet cake broken the rice and attar thrown,^ Edwin Arnold. out in a glass dish, and pour the cream or milk over it. Itose 3BIancmande* One and a quarter pint of milk, one table- spoonful arrowroot, eighteen sweet almonds blanched and pounded with one tablespoonful of pounded sugar, two ounces butter, two tablespoonfuls rose-water. - Mix the arrowroot smoothly with a quarter of a pint of milk, cold. Put the rest of the milk in a saucepan on the fire with the butter, sugar, rose-water, and almonds ; when boiling, pour this over the mixed arrowroot, stirring rapidly. Return the whole to the saucepan, boil for ten minutes, and pour into a wet *Let him have food and wine ; he has ridden hard^ And lacks refreshment J* Sir Henry Taylor. 143 SWEETS. */7/ add another dish ; you shall have milk to it ; * Tis nourishing and good. ' Beaumont and Fletcher. mould. Two or three hours will set this blancmange, unless in hot weather, when more time must be allowed, or ice used. Serve with cold custard flavoured with m almonds and rose-water. The best arrow- root should be used, or the mould will not turn out firm. Snow IRfce* One quart milk, four ounces ground rice, two ounces powdered sugar, two ounces butter, the rind of a small lemon. Mix the rice with a quarter of a pint of the milk ; boil the remainder with the lemon-peel until it is flavoured ; add the butter and sugar, and pour over the mixed rice, stirring to prevent lumps. Return all to the saucepan, ^ Eat your pudding, slave, and hold your tongue.* Prior. 144 SWEETS. *// is the fair acceptance^ sir, creates The entertainment perfect ^ not the cotes ^ Ben Jonson. and boil for twenty minutes. Pour the rice into a mould ; put in a cool place to set. Turn out, and serve with whipped cream and stewed fruit, or fruit-syrup. Uapioca aBIancmange- Three-quarters of a pint of new milk, a quarter of a pint of cream, two ounces of tapioca, half an ounce of gelatine, four sweet and four bitter blanched almonds pounded with three lumps of sugar. Soak the tapioca in a little water from one to two hours until it is soft, and soak the gelatine ten to fifteen minutes. Boil the milk and cream with the pounded almonds for ten minutes, then pour it over the prepared tapioca. Stir this round a few times, and * Those palates who^ not used to hunger* s savour^ Must have inventions to delight the taste^ Would now be glad of breads and beg for it* * Pericles.' 145 L SWEETS. *Str .... Everybody loves to have good things furnished to them ttithout any trouble. put it back into the pan ; add the gelatine, and let all simmer until both tapioca and gelatine are almost dissolved. Remove from the fire, and after stirring a few times to cool, pour the blancmange into a wet mould, and put in a cool place to set. Turn out on a glass dish, and garnish w^th any kind of plum jam and cream or milk. Vlicbors JSIancmanae* Two tablespoonfuls * Food of Health,'* one pint new milk, a piece of butter the size of a small walnut, the grated rind of * Dr. Nichors 'Food of Health' can be bought at most grocers', at the stores, and at store price from Sydney Young, 29, Mark Lane, E.G. * I told Mrs, Thrale once that . . . she should have a profusion of the best sweetmeats^ and she would sure to have company enough come to her,' — Dr. Johnson. 146 SWEETS. ^ Here is creamy Deepening to richness from a snoivy gleam? Keats. half a lemon rubbed on two lumps of sugar, one ^^g. Mix the ' Food of Health ' with a quarter - pint milk into a smooth batter. Simmer the rest of the milk with the lemon, sugar, and butter until flavoured with the lemon ; bring it to a boil, and pour it over the mixed ' Food of Health,' stirring with a wooden spoon to keep it smooth. Whip in the ^gg, and, when this is well mixed, return all to the saucepan ; boil for four or five minutes, stirring all the time to prevent burning. Pour into a wet mould, and put in a cool place for not less than six or eight hours, when it can be turned out. Serve with cream, milk, stewed fruit, or jam. *A boiled joint as you could make broth of for the kitchen^ and a plain puddings with a spoonful o^ sugar ^ and no spice, *udbefar more becoming? — G. Eliot, 147 L 2 SWEETS. * What should we talk of dainties then^ Of better meat thanks fit for men ? These are but vain : OiriQCt Cteam* The well-beaten yolks of four eggs, a quarter of a pound of preserved ginger thinly sliced, a pint of milk or cream, half an ounce Nelson's gelatine soaked in cold water for five or six hours and then dissolved in a quarter of a pint of warm milk, sugar to taste, two tablespoonfuls of the ginger- syru

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