Creme cuite a la Suisse

Ingredients

• 3 oz. glace fruits (cherries, apricot, angelica, etc.)
• \ pint cream
• \ pint milk
• 6 yolks of eggs
• 3 whites of eggs
• 1| oz. loaf sugar
• f oz. French gelatine
• 1 glass cura<;oa
• 1 gill icine jelly

Method

1. 1

   Mask a quart mould with jelly, decorate with glace fruits, and set with a layer of jelly.

2. 2

   Boil milk, cream, and sugar in a stewpan.

3. 3

   Mix eggs in a basin, pour over boiling milk and cream, stir well, and return to the stewpan.

4. 4

   Stir over low heat until nearly boiling, strain into a basin, dissolve gelatine in a little milk, and pass through a strainer into the mixture.

5. 5

   Stir occasionally until nearly cold, then add liqueur and any leftover glace fruit cut into shreds.

6. 6

   Pour into the decorated mould when it begins to cool.

7. 7

   Stand in a cool place until set, then immerse in tepid water and serve on a cold dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 460. The excerpt below is the record exactly as published.

Creme cuite a la Suisse. — 3 oz. glace fruits ( cherries , apricot, angelica, etc.), \ pint cream, \ pint milk, 6 yolks and 3 ivhites of eggs, 1| oz. loaf sugar, f oz. French gelatine, 1 glass cura<;oa, 1 gill icine jelly. Mask a quart mould with jelly, decorate the bottom and sides with glace fruits, and set the fruit with a layer of jelly. Put the milk and cream with the sugar in a stewpan, bring to the boil. Mix the eggs in a basin, pour over the boiling milk and cream, stir well, and return to the stewpan. Stir over a slow fire and let it come gradually almost to the boil, strain into a basin, dissolve the gelatine in a little milk, and pass through a strainer into the above ; stir occasionally until nearly cold, then add the liqueur and glace fruit cut into shreds, should any be left over ; pour into the decorated mould when it com- mences to get cool. Stand it in a cool place until set. Immerse in tepid water and dish up on a cold dish. 1692. Creme au Tapioca a la Compote <Je Fruits. — 3 oz. ground or crushed tapioca, 2 oz. loaf sugar, 2 inches vanilla- pod, | pint milk, % pint cream, about a pint of compote of fruit, almonds, and glace cherries for garnish. Put the milk, vanilla-pod, and sugar in a stewpan, let it come to the boil, stir in the tapioca, stir until it boils, and cook for about fifteen minutes. Pour into a basin to cool, whip the cream and mix with the tapioca when cool (remove the vanilla). Fill this into a border-mould, stand it in a cool place till firm, unmould on to a round dish, ornament the border tastefully with blanched and shredded almonds and halves of glace cherries, fill the centre with any kind of stewed fruit, pour some of the fruit syrup round the border, and serve. The fruit may, if liked, be flavoured with a glass of chartreuse or maraschino. 1693. Creme a la Fomaine — 3 oz. Jordan almonds and 1 oz. bitter almonds, 1 pint milk, 1 \ gill cream, 4 oz. loaf sugar, 1 tablespoonful orange-jloioer water, 1 oz. French gelatine, 4 yolks of eggs.

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