Golden Cream a la Hammond

Ingredients

• one and a half cups milk
• one heaping tablespoon cornstarch
• four tablespoons chopped almonds
• seven tablespoons dissolved Cox’s gelatine
• yolks of three eggs
• four to five tablespoons sugar
• two tablespoons brandy
• one cup whipped cream

Method

1. 1

   Heat milk, thicken with cornstarch, add yolks and sugar, then brandy, gelatine, and almonds.

2. 2

   Stir in whipped cream and fill a mould.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 510. The excerpt below is the record exactly as published.

one heaping tablespoon cornstarch dissolved in half cup milk, yolks of three eggs, four tablespoons sugar, one tablespoon brandy. Put the milk on stove, add almond paste, thicken with the cornstarch, add yolks and sugar that has been stirred to a souffle, and brandy. Chartreuse of Almond ( Chartreuse d’ Amandes) a la Maria Three cups lemon aspic, three tablespoons brandy, three table¬ spoons dissolved Cox’s gelatine, six tablespoons chopped almond paste, one cup whipped cream. How to Make It. Put the aspic in an enameled bowl; add brandy, gelatine, and almond paste; beat until a white snow. Divide in five parts. Add to one part two tablespoons whipped cream. Glaze a fancy fluted mould with lemon aspic, put a layer of the white aspic in the mould. Add to another part two ounces dissolved chocolate, beat well then add two tablespoons whipped cream, fill on top of the white layer. Then color another part pink, flavor with raspberry, mix well, add two tablespoons whipped cream. Repeat in the same way, color with a pistachio coloring a light shade of green; mix well, put on top. Repeat the same way, color with red coloring, put that on top; leave on the ice; when ready to serve, dip in warm water and turn out on a five- minute cake, split in half with mashed strawberries (or any kind of a jelly) in between. Decorate with strawberries and rosettes of meringue. Garnish with spun sugar on the top; serve with whipped cream. THE SWEDISH, FRENCH Glazed Almond Cakes a la Parisienne Gateaux aux Amandes, places a la Parisienne One cup butter, one small cup sugar, one egg, two cups flour, one teaspoon Royal baking powder, one tablespoon brandy. How to Make Them. Free butter from salt by putting it in cold water. Dry it on a cloth. Stir the butter in a bowl until creamy; add sugar — slowly — then eggs, brandy, flour, and baking powder. Put in small buttered cake tins and bake in oven until brown; leave in the tin; fill. Filling. Whites of two eggs, two tablespoons almond paste, one tablespoon brandy, two tablespoons powdered sugar. How to Make the Filling. Stir almond paste, sugar, and brandy together; then add the whites of eggs — well beaten; fill; put in oven and bake again. When beginning to get cold, turn out, leaving the bottom up. Glaze with a red glaze; sprinkle with almonds. Arrange on a paper doily on a platter in the form of a ring. Serve with whipped cream in the centre as dessert for luncheon or supper. Almond Souffle a la Honey-comb Amandes soufdees a la Rayon de Miel Cook macaroni in two cups water, four tablespoons brandy, lemon juice, and the rind, about twenty-five minutes; then add half cup sugar, color with the orange coloring, cut in thin slices. Glaze a ring mould with lemon aspic, decorate with the macaroni in honey-comb style, glaze again; fill. Filling. One and a half cups milk, four tablespoons sugar, three eggs, one tablespoon butter, one tablespoon brandy, sherry, or vanilla, two tablespoons almond paste, one tablespoon flour, six tablespoons dissolved Cox’s gelatine. How to Make the Filling. Put the milk in a saucepan with the almonds to heat. Put the butter in a saucepan, add the flour, add the hot milk. In the meantime, stir the yolks with four tablespoons sugar to a souffle, add, flavor with brandy. Take off" stove, add the gelatine. Put the saucepan on ice, leave until cold — stir occasionally or it will become lumpy. Add the whites of eggs — beaten — and fill the decorated mould, put on ice, leave until ready to serve. Dip in warm water, turn out on a paper doily. Serve as a des¬ sert for luncheon or dinner with whipped cream in the centre; garnish with spun sugar. AMERICAN COOK BOOK 349 Patties with Cream of Almonds, a la Chantilly Petits Pates de Creme d’ Amandes, a la Chantilly Roll puff paste out about half inch thick; cut with the patty cutter the size required. With a cutter one size smaller press down in the centre but do not cut it through; this will form a cover when the petit is baked. Bake in a moderately hot oven. When done, remove the cover; scoop out, leaving them until ready to fill. Fill with whipped cream, sweetened to taste and flavored with brandy and chopped almonds; spread with raspberry jam, put the cover on, sprinkle chopped almonds all around. Arrange on a paper doily in a form of a ring. Garnish with spun sugar. Golden Cream ( Creme d’Or) a la Hammond One and a half cups milk, one heaping tablespoon cornstarch, four tablespoons chopped almonds (or one cup almond paste), seven tablespoons dissolved Cox’s gelatine, yolks of three eggs, four to five tablespoons sugar, two tablespoons brandy

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