Edinburgh Cream

Ingredients

• 1/2 oz. Cox’s Gelatine
• 3 Eggs, well whisked
• 1/2 pint Cream
• 1/2 pint Milk
• 1 1/2 ozs. Loaf Sugar
• 1 gill of Jelly

Method

1. 1

   Mask a mould with the jelly and decorate with different coloured glace fruits, and set the fruits with a layer of jelly.

2. 2

   Soak the Gelatine in sufficient cold milk to cover it for about fifteen minutes and then dissolve slowly over the fire.

3. 3

   Place the rest of the milk, the cream with the sugar, into a stewpan, and bring to the boil; then pour into a basin containing the whisked eggs; stir well, return to the stewpan and stir until thick (but do not let it boil); then strain in the dissolved Gelatine and remove from the fire.

4. 4

   When nearly cold stir in the rest of the glace fruits cut into shreds.

5. 5

   When firm, turn out and serve.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 18. The excerpt below is the record exactly as published.

ce. 2 ozs. Loaf Sugar. 2 ozs. grated Cocoanut. I pint Claret JelljL (See Recipe 4, or any other ot our Jellies coloured red with Cox’s Cochineal.) Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and stir gently over the fire until dissolved. Boil the rest of the milk and rice together until quite soft, add the sugar, cocoanut, and dissolved Gelatine ; when cool, stir in the cream, and pour into the moulds. When set, turn out on a dish and garnish the top of each mould with the jelly which has been chopped finelj' or cut into fancy shapes (see Recipe 27). Another effective way of moulding would be to pour the mixture into a border mould, decorating the top with the jelly and filling the centre with sligbtl3’ sweetened whipped cream. (70) FIG CREAM. J oz. Cox’s Gelatine. ^ pint Claret, or the same quan- 1 oz. Castor Sugar. tity of water. Rind of ^ a Lemon. 1 gill whipped Cream. ^ lb. best Dried Figs. Cut the figs into small pieces and place in a stewpau with the sugar, lemon, rind and claret. Simmer gently until tender, when the liquor should be almost absorbed. Soak the Gelatine in sufficient water to cover it for about ten minutes and dissolve gently over the fire and strain into the figs. Remove the lemon rind and pass the whole through a wire sieve. Stir in a little of the cream and pour into a mould. When set turn out on to a cold dish, garnish with the rest of the cream and serve. The figs are improved by soaking for a few hours in the claret. They should be rinsed first. I oz. Castor Sugar. I teaspoonful Essence. Cox’s Lemon (71) LEMON CREAM. 1 oz. Cox’s Gelatine. J pint Cream. 5 pint Milk. 2 Lemons. Soak the Gelatine in a little cold milk for about fifteen minutes, and then dissolve over the fire. Peel the lemons thinly and put with the cream and the rest of the milk into a covered stewpan, and let it stand in a gentle heat for one hour, taking great care to heat it very slowly and not allowing it to boil. Remove the peel, add the sugar, and strain in the Gelatine. When cool, strain in the juice of one lemon, and add the essence. Set aside until firm, then turn out on to a cold dish and serve. (72) EDINBURGH CREAM. f Cox’s Gelatine. 3 Eggs, well whisked, j pint Cream. 1^ ozs. Loaf Sugar. ^ pint Milk. 3 ozs. mixed Glac6 Fruits, soaked 1 gill of Jelly

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