Cream, Coffee

Ingredients

• half an ounce of gelatine
• a quarter of a pint of milk
• six drops of vanilla
• a tablespoonful of sugar
• a tablespoonful of good strong cold coffee
• a quarter of a pint of whipped cream

Method

1. 1

   Melt gelatine in milk without boiling.

2. 2

   Strain into a basin, add vanilla, sugar, and coffee.

3. 3

   Once cool, mix with whipped cream, pour into a mould, and set aside to stiffen.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 35. The excerpt below is the record exactly as published.

a tablespoonful of sugar, and half a pint of milk. Melt it very carefully ; do not allow it to get very hot. Strain it into a bowl, and when quite cool mix w'ith it half a pint of whipped cream. Pour into a wetted mould and set aside to get cold. Cream, Cocoa-Nut. Put into a saucepan half an ounce of gelatine, two ounces of loaf sugar, a quarter of a pint of milk. Allow these to dissolve slowly (as the gelatine has power to curdle the milk) ; do not allow it to get very hot. When the gelatine ft UOMnSTlC COOKERY. 59 is melted, strain it into a basin to get quite cool ; then add to it half a pint of whipped cream, ten drops of ratafia, four tablespoonfuls of prepared cocoa-nut. Mix all well together; pour into a wetted mould ; set aside to stiffen. When it is quite cold turn it out on to a crystal dish and serve. Cream, Coffee. Melt half an ounce of gelatine in a quarter of a pint of milk ; do not allow it to get too hot or it will curdle. Strain it, when melted, into a basin; add si:c drops of vanilla, a tablcspoonful of sugar, and a tablespoonful of good strong cold coffee. When quite cool mix it with a quarter of a j)int of whipped cream; pour into a wetted mould; set aside to get cold and stiffen. 'I’urn out on to a crystal dish and serve. Cream, Sago. Jjoil a tablespoonful of .sago in half a pint of milk until it is transparent ; turn it out into a basin to cool. Beat up the yolk of an egg svith two tablespoon fuls of cream, and a tcaspoonful of sugar ; when the sago is quite cool, add it to the egg and cream. Beef-tea may be used instead of miik. Cream, Stone. Place in a clean pan half an ounce of gelatine, half a pint of milk or cream, two ounces of sugar, and the rind of one lemon, peeled very thinly. Stir constantly till melted ; do not allow it to boil, or it will curdle, and so spoil the whole thing. Take a glass dish and spread over the bottom some strawberry, plum, or apricot jam; squeeze over it the juice of one lemon ; strain the melted gelatine into a basin. When it is quite cool, pour it over the jam; allow it to set; then heap upon it half a pint of whipped cream, so as to look rocky. 6o DOMESTIC COOKERY. Cream of Whiting*. Pound half a pound of whiting with one tablespoonful of fish stock ; season it highly with lemon, cayenne pepper, salt, and a grating of nutmeg; pass all this through a hair sieve. Mix with it a quarter of a pint of whipped cream

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