Cream Flavoured with Tea (Creme du The)

Ingredients

• 1/2 oz. of gelatine
• 1/2 pint of milk
• 1/2 lb. of loaf sugar
• 1 breakfast-cupful of very good, hot tea
• the whites of two eggs
• 1 pint of rich Cream

Method

1. 1

   Soak gelatine in milk for four hours, add sugar and hot tea.

2. 2

   Strain and cool.

3. 3

   Whisk egg whites to a froth, then gradually beat in the gelatine mixture.

4. 4

   Whip in rich cream, pour into a mould, and chill for 8-10 hours before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 556. The excerpt below is the record exactly as published.

ream flavoured, -with Tea (Creme du The). — (1) Soak |oz. of gelatine in | pint of milk for four hours ; add |lb. of loaf sugar, and pour in 1 breakfast-cupful of very good, hot tea. When the gelatine and sugar are quite dissolved, strain the preparation through fine muslin and let it cool. Whisk the whites of two eggs to a stiff froth, and when the gelatine mixture is quite cold, beat it in by degrees to the frothed whites of the eggs, and whip in 1 pint of rich Cream

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