Fried Creams

Ingredients

• 1 pint of milk
• a stick of cinnamon
• 4oz. of sugar
• 2 table-spoonfuls of cornflour
• 1 table-spoonful of wheat-flour
• the yolks of three eggs
• i teacupful of Cream
• a saltspoonful of salt
• 1 teaspoonful of butter
• one of vanilla extract

Method

1. 1

   Boil milk with cinnamon.

2. 2

   Mix sugar, cornflour, wheat-flour, egg yolks, cream, and salt.

3. 3

   Pour boiling milk over, strain, and boil for 15 minutes.

4. 4

   Add butter and vanilla, cool, cut into pieces, roll in breadcrumbs, dip in egg, fry until brown, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 559. The excerpt below is the record exactly as published.

Fried Creams. — Boil in a stewpan 1 pint of milk, with a stick of cinnamon. Beat well together 4oz. of sugar, 2 table- spoonfuls of cornflour, 1 table-spoonful of wheat-flour, the yolks of three eggs, i teacupful of Cream, and a saltspoonful of salt, and pour over this the boiling milk. Pass the whole through a strainer into a double -boiler, and boil for a quarter-of-an- hour, stirring frequently ; then add 1 teaspoonful of butter and one of vanilla extract, pour it into a buttered cake- tin, put it to cool, and when it is very hard turn it out on to a board sprinkled with breadcrumbs, and cut it into pieces 2|in. long and lin. wide, or into square- or diamond- shaped slices. Roll these first in breadcrumbs, then dip them into egg, roll in the crumbs again, and put them into a frying-pan with boiling lard, and fry to a nice brown colour. Dust sugar over them, and serve hot. German Cream. — Put 2 breakfast-cupfuls of Cream into a saucepan with fioz. of sugar and the thin rind of a lemon ; bring it to the boil, remove the pan at once from the fire, and let it remain until the contents are nearly cold. Squeeze in the juice of two lemons, add 1 wineglassful of brandy, pour the whole into a jug, and turn it from one jug to another for about fifteen minutes, by which time it should be ready to be served ; but it should always be made at least twelve hours before being used. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 472 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cream — continued. Harlequin. Cream. — Mix 2 table-spoonfuls of cornflour

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