Imitation Cream for Fruit Dishes

Ingredients

• whites of 2 eggs
• 1 pint cold milk
• 1 oz. butter
• 1 tablespoonful white sugar
• 1 small dessertspoonful of cornflour
• 6 drops vanilla essence

Method

1. 1

   Mix the cornflour with a quarter pint of the milk.

2. 2

   Put the remainder of the milk in a pan, add the butter and sugar, bring to the boil, and then draw aside to just simmer.

3. 3

   Whisk the whites of the eggs to a stiff froth, pour gradually into the whisked eggs the mixed cornflour, beating up all the time.

4. 4

   Pour this gradually into the milk, and at the same time keep stirring.

5. 5

   Do not allow to boil.

6. 6

   Stir until the mixture is thickened, and strain off into a basin.

7. 7

   Then add the vanilla essence, allow to go cold, and use as required.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 102. The excerpt below is the record exactly as published.

IMITATION CREAM FOR FRUIT DISHES. whites of 2 eggs 1 pint cold milk 1 oz. butter 1 tablespoonful white sugar Mix the cornflour with a quarter pint of the milk. Put the remainder of the milk in a pan, add the butter and sugar/ bring to^ 1 small dessertspoonful of corn- flour 6 drops vanilla essence

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