Cream, Vanilla

Ingredients

• the well-beaten yolks of four eggs
• a pint and a half of thick cream or new milk
• three tablespoonfuls of sugar
• four or five drops of the essence of vanilla
• the white of one egg beaten to a firm froth

Method

1. 1

   Mix the yolks of eggs with cream or milk, add sugar and vanilla essence.

2. 2

   Place in a jug in a saucepan of cold water and simmer gently, stirring until thickened.

3. 3

   Do not boil.

4. 4

   Pour into custard glasses and sprinkle sugar on top.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 424. The excerpt below is the record exactly as published.

the well-beaten yolks of four eggs with a pint and a half of thick cream or new milk, add thi-ee table-spoon- fuls of sugar, and four or five drops of the essence of vanilla, and last of all, the white of one egg beaten to a firm froth. Put the mix- ture into a jug, place the jug in a saucepan of cold water, and let it simmer gently, stm-ing the contents of the jug all the time, until the cream thickens. It must on no account boil, or it -wiU. be fuU of lumps. Pour it into custard- glasses, and strew a little finely-sifted sugar on the top of each glass. Sufficient for nearly a quart. Probable cost, 9d. for this quantity, if made with milk. Cream, Vanilla (another way). — Simmer half a stick of vaniUa in a pint of milk for t went}' minutes, or until the flavour is thoroughly extracted, take out the vanilla, and pour the boiling milk upon one otmce of isinglass, and stir it until the isinglass is quite dissolved. Mix it with the yolks of six eggs, put it in a saucepan, and stir it constantly over the fire till it thickens, but it must not boil. Strain it in a large basin, and add to it half a pint of well- whijjped cream, and a small glass of brand3\ Pour it on a well-oiled mould, and set it on ice. To turn it out, dip the mould for a moment into wami water. If it cannot be set on ice, a little more isinglass may be added. Time, three-quarters of an hour to prepare. Probable cost, 2s. yd., exclusive of the brandy. Sufficient for one quart mould. CBE ( 1G3 ) CB^ Cream, Velvet. — Cut three or four spouge biscuits into thin slices, and spread on cuch a little apricot or greengage jam. Pour over them a glass of sherry, and the juice of a lemon, and let them stand to soak. Dissolve half an ounce of isinglass in a cupful of water, put it with a pint of cream, and two table- .spoonfuls of sugar into a saucepan, and let it simmer gently for ten minutes, strain it into a j ug, and, when nearly cold, pour it from a good lieight upon the fruit and spongecake. When stiif, it is ready to serve. Probable cost, 2s. 8d. .Sufficient for a good-sized dish. Cream, Velvet (another way). — Prepai-e the jam and the si^ongecakcs as in the last re- <ipe. Simmer a pint and a half of new milk with the thin rind of a lemon, half an inch of stick cinnamon, and three table-spoonfuls of sugar

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