Hazel-nut Cream

Ingredients

• 2 table-spoonfuls of shelled Hazel-nuts
• 1 dessert-spoonful of fresh cream
• 4oz. of powdered white sugar
• one well-beaten egg
• 1 pint of cream
• a flavouring of vanilla

Method

1. 1

   Brown the hazel-nuts slightly in the oven, then pound them smooth with fresh cream.

2. 2

   Mix with powdered sugar, a well-beaten egg, and cream.

3. 3

   Heat in a saucepan until hot but do not boil.

4. 4

   Add vanilla, pour into a mould, and cool.

5. 5

   Freeze until stiff and turn out to serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 91. The excerpt below is the record exactly as published.

2 table-spoonfuls of shelled Hazel-nuts, blanch them, and brown slightly in the oven. Put them in a mortar and pound quite smooth together with 1 dessert-spoonful of fresh cream. Mix with them 4oz. of powdered white sugar, one well-beaten egg, and 1 pint of cream. Stir the mixture in a saucepan over the fire till quite hot, but do not let it boil ; add a flavouring of vanilla

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