Cream, Velvet

Ingredients

• three or four sponge biscuits
• a glass of sherry
• the juice of a lemon
• half an ounce of isinglass
• a pint of cream
• two tablespoonfuls of sugar

Method

1. 1

   Cut sponge biscuits, spread with jam, soak in sherry and lemon juice.

2. 2

   Dissolve isinglass in water, mix with cream and sugar, simmer for ten minutes, strain, and pour over soaked biscuits.

3. 3

   Let set.

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.

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, until the flavour is thoroughly exti'acted. Strain the milk, and let it cool, then mix it with four eggs well beaten. Beat two dessert- spoonfuls of arrowroot or corn-flour into a smooth paste with a little cold milk. Mix the eggs and milk with them, and put aU in a sauce- pan. Let the mixture simmer gently until it thickens, but it must not boil. Pour it over the fruit and si^ongecake, and let the dish stand in a cool place until wanted. Orange wine may be substituted for sherry. Probable cost, Is. 3d., exclusive of the wine. Sufficient for a large dish. Cream., Whipped, — The white of one egg should be allowed for every pint of good, thick cream. If this cannot be procured, more eggs must be used. A good-looking dish may be made by boiling a quart of milk down to a pint, and mixing with it the whites of thi-eo eggs. Sweeten and flavour the cream before using it. For a plain whipped cream, this is done by rubbing the rind of a lemon upon three ounces of loaf sugar, and pounding it in a mortar, then mixing it with a glass of sherry or half a glass of brandy, the white of an egg beaten to a solid froth , and afterwards with the cream. Whip it to a troth with a scrupulously clean osier whisk. As it rises, take it oif by table-spoonfuls, and put it on a sieve to drain. It is a good plan to whip the cream the day before it is wanted, as it is so much firmer. It should be made in a cool place, and kept in the same. It may be served in a variety of ways, either in glasses, or in a glass dish, when it should be prettily garnished, or surrounded by spongecake, macaroons, or ratafias. A sponge- cake may be made in the shape of a hollow cylinder, and filled with as much whipped cream as it will hold. Its appearance is im- proved by colouring part of it before whipping it (see Colouring). JMany persons dissolve a tea-spoonful of powdered gum arable in a little orange-flower water, and add this to the cream. It keeps the froth firmer. Time, one hour to whi.sk the cream. Sufficient for one good-sized dish. Probable cost. Is. 9d., exclu- sive of the wine, for a pint of cream. Cream, Whipped, with Chocolate. — Make two ounces of best choeolat-e into a paste with a little boiling water. Mix it gradually and smoothly with one pint of cream sweetened, two tea-spoonfuls of dissolved gum arable, if this is used {.see the previous recipe) ; boil and cool, then add the whites of three eggs beaten to a froth. Half fill the glasses, and whip the remaiader into froth. Fill them up, and keep in a cool place till wanted. Time, one hour to whip the cream. Probable cost, 2s. Sufficient for eight or ten glasses. Cream, Whipped, with Coflfee.— IMix a table-spoonful of a strong infusion of coftee in a pint of cream, sweeten it rather liberally, and whip it as in the last recipe. It wni be of a light brown coloui-. If this is objected to, it may be obtained free from colour by roasting freshlj- two ounces of coffee-bemes, when they are lightly bro-nmed, throw them at once into the cream, and let it stand for an hour before using. Strain, and whip as before. Serve in. glasses. Time, one horn- to whisk the cream. Sufficient for eight or ten glasses. Probable cost, 2s. Cream, Whipped, with Liquor.— Proceed exactly as before, flavouring the cream before whipping it with any liquor that may be wished. Time, one hour to whisk the cream. Probable cost. Is. 8d., exclusive of the liquor. Sufficient for eight or ten glasses. Cream, Whipped, with Vanilla.— Boil half a pod of vaniUa in a cupful of new milk for twenty minutes. Strain, and add it to a pint of thick cream. Sweeten with two table- spoonfuls of sugar

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