Florentine Cream

Ingredients

• Lemons, 2 (the juice only)
• Oranges, 2 (the juice only)
• Gelatin, 1 heaping tablespoon
• Sugar, 1 1/2 cups
• Cream, 1 pint
• Milk, 1/2 cup

Method

1. 1

   Boil the fruit juices and the sugar together for about 5 minutes, and set it away to cool.

2. 2

   Dissolve the gelatin in the milk, on the back of the range.

3. 3

   Do not let it curdle.

4. 4

   Whip the cream stiff; add the fruit juice to it gradually, and then add the gelatin mixture.

5. 5

   Stir until it thickens; pour into a mold, and set it on the ice to harden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 77. The excerpt below is the record exactly as published.

FLORENTINE CREAM ITALIAN Lemons, 2 (the juice only), Oranges, 2 (the juice only), Gelatin, 1 heaping tablespoon, Sugar, 11/2 cups, Cream, 1 pint, Milk, 1/^ cup. Boil the fruit juices and the sugar together, for about 5 minutes, and set it away to cool. Dissolve the gelatin in the milk, on the back of the range. Do not let it curdle. Whip the cream stiff; add the fruit juice to it gradually, and then add the gelatin mixture. Stir until it thickens; pour into a mold, and set it on the ice to harden. MOLDED FARINA Milk, 1/^ pint. Farina, 1 large tablespoon, Sugar, 1 tablespoon, Vanilla, or almond extract, 1 teaspoon. Egg, 1, Salt, a pinch. 227 DESSERTS AR0UND-TF2-W0RLD COOK BOOK Scald the milk in a double boiler, add the farina and stir until it has thickened nicely; then add the salt and sugar, and cover it, and cook for half an hour. Add the egg and flavoring just before taking from the fire. Pour into cups or molds which have been rinsed in cold water. When it has become very cold, turn it out, and serve with cream and sugar. GERMAN FARINA PUDDING Farina, 4 ounces. Milk, 1 quart. Chopped almonds, 2 tablespoons, Grated rind of 1 lemon, Eggs, 4, Sugar, 4 tablespoons. Almond extract, 1 teaspoon, Salt, 1 salt-spoon. The yolks and whites of the eggs must be beaten separately. Beat the farina into the milk. When it begins to thicken, add the grated lemon-rind, chopped almonds, sugar, salt, and the almond extract. When sufficiently thickened, take from the fire, stir in the yolks of the eggs, and then the beaten whites. Put into a mold, and let it get firm. Serve with raspberry, or any fruit sauce. CREAM CHOCOLATE Unsweetened chocolate, 2 tablespoons, Eggs, 2, Cream, % cup, Milk, 14 cup. Granulated sugar, 4 heaping tablespoons, Salt, vanilla, and cinnamon. 228 AROUND-THE-WORLD COOK BOOK DESSERTS Cook the sugar and chocolate together with 4 tablespoons of hot water, till it becomes a smooth shiny paste. Let it boil hard, but be careful tliat it does not scorch. Add the cream, reserving back 1 tablespoon wliich will later be used to add to the egg-yolks, to prevent their curdling. Also add a quarter of a cup of milk, and stir it in until it boils. Set it over a hot-water pan, and add the eggs very care- fully, using the reserved cream, and stirring fast all the time After it thickens, which will be almost immediately, stir in the beaten whites of the eggs, lightly and gently. Then cover, and leave it over the hot-water pan 10 minutes longer, until light and spong>'. Sprinkle powdered sugar over the top, and serve with cream. ALMOND BLANCMANOE Powdered gelatin, li/^ heaping tablespoons. Milk, 2 pints. Sugar, 3 tablespoons, Almond extract, V2 teaspoon. Dissolve the powdered gelatin in a half pint of the milk, add the sugar, the almond extract and the remaining pint and a half of milk. Strain into a basin, stirring occasionally until cool, then pour into a wet mold, and set off in a cool place. Turn it out when firm, and serve with cream. ALMOND VELVET CREAM Gelatin, 14 tK)x, Milk, 2 pints, Eggs, 3, Sugar, % cup, Vanilla and almond extracts. 229 DESSERTS AROUND-THE- WORLD COOK BOOK Soak the gelatin in a cup of the milk for 1 hour. Heat a pint of the milk in a dx)uble boiler. Beat the eggs and two-thirds of a cup of sugar together, add a half pint of the cold milk, and then mix this with the scalded milk in the double boiler. Stir and cook 5 minutes, remove from the fire, and flavor with the almond and vanilla extracts. Then add the gelatin. Stir until it dissolves in the hot milk, then strain into molds and set away to cool. Serve with sugar and creaoi. TUNIS FKUIT CREAM Cream, 1 pint. Dates, 1/^ cup. Figs, 1/2 cup, Sherry, % cup. Cut the fruit into small pieces and stew until soft, in just enough water to cover it. When cool, put it into glasses (six), and over each put 1 tablespoon of sherry. Cover with whipped cream. CHESTNUT SNOW Chestnuts, Orange-juice, Sugar, Whipped cream. Boil, shell, and blanch the chestnuts and pound them in a mortar, moistening them from time to time with orange- juice. To each pint of chestnut-pulp, add 4 tablespoons of whipped cream, and 1 tablespoon of sugar. Place them in sherbet cups, and garnish with split chestnut-meats. 230 AROUND-THE-WORLD COOK BOOK DESSERTS CHESTNUT CREAM Chestnuts, 2 quarts, Powdered sugar, 1 tablespoon, Brandy, or good sherry, 1 wine-glass, Vanilla. Shell and blanch the chestnuts, and put them over the fire in boiling water and cook until tender enou<rh to put througli a sieve. Toss them up lightly with a fork, and add to them the powdered sugar, the brandy, or sherry, and a little flavoring of vanilla. Place on a dish, and cover with a pint of cream whipped light with a little powdered sugar. CHESTNUT COMPOTE Chestnuts, 1 pound. Granulated sugar, V2 pound, Water, 1 gill. Boil, shell, and blanch the chestnuts. ^Make ready a syrup by cooking together in a saucepan, a gill of water and half a pound of granulated sugar. When it comes to a boil, drop in the chestnuts, and let them remain at the side of the stove where they will be at a very gentle simmer. JELLIED CHERRIES Red cherries, 1 can, Gelatin, 2 tablespoons. Whipped cream. This should be made the day before you wish to serve it. Dissolve the gelatin in a little cold water, add to it li/^ pints 231 DESSERTS AROUND-THE-WORLD COOK BOOK of the liquid drained from the cherries, and strain this mix- ture into a ring mold and set it aside to harden. When ready to put on the table, turn it out on a low dish, and fill the center with the cherries after having removed the pits. Sweeten slightly if necessary, and cover the top with mounds of whipped cream. GERMAN FRUIT TARTS Flour, 2 cups, Sugar, Ys cup, Butter, 3 level tablespoons, Milk, 1/3 cup

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