Cream (Dutch)
From Hilda's "where is it?" of recipes, 1891
You may melt a tablespoonful of apricot marmalade in a little hot water, add a wineglass of brandy, and serve with this cream, but it is very good without.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 16. The excerpt below is the record exactly as published.
pint Milk. I teaspoonful of Vanilla Essence. Tablespoonful of rich Cream, I oz. Nelson's Gelatine. 3 oz. Lump Sugar. Soak the gelatine in the coffee. When nearly dissolved place it in an enamelled saucepan with the milk, cream, sugar, and vanilla essence ; stir over the fire till almost boiling, then pour into a wetted mould. Let it set over- night. CREAM {DEVONSHIRE). Strain new milk from the cow into large flat pans, or tins ; let it stand for twenty-four hours in winter, twelve in summer, to allow the cream to rise ; then place the pans on a hot dresser, or gas stove not too hot; let it warm gently till Just on the point of boiling, then take the pans off the stove. Set it aside to cool. When cold skim the cream. Heap it on a dish, and serve. CREAM (DUTCH— FRUIT— HONEYCOMB). [C CREAM {DUTCH). (Mrs. Dwyer's Recipe.) Ingredients. I pint Milk. i Egg. I gill of Cream. i glass Brandy. 4 oz. Loaf Sugar. i oz. of chopped I.emon or Citron Jib. Ground Rice. Preserve. The Juice of an Orange
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Cook this with the app: pantry check, scaling, and the assistant.