Light Cream
From The encyclopædia of practical cookery, 1890
Serves 1
Stir as little as possible after whipping to avoid liquid.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 562. The excerpt below is the record exactly as published.
Light Cream. — Separate the yolks from the whites of six eggs ; put the yolks into a lined saucepan with 6 heaped table-spoonfuls of caster sugar and a little more than J breakfast-cupful of milk, and beat them well. Place the saucepan over a slow fire, and stir the contents with a wooden spoon until thickened, but on no account let them boil, or the eggs will curdle. When ready, flavour the mixture witli a few drops of any kind of essence, and turn it on to a dish until cold. Put the whites of the six eggs into a basin, and beat them to a stiff froth with a wire whisk ; continue beat- ing, and mix in at the same time about 3 table-spoon- fuls of the cold mixture. Take the whisk out, put in the remainder of the mixture, and stir it very lightly with a wooden spoon. After the whipping is done the Cream should be stirred as little as possible, or it will become liquid. This Cream can be served as it is, or used for filling Chantilly baskets, &c. Mauritius Cream. — Mix 3 table-spoonfuls of arrowroot with a small quantity of milk till smooth, and porn- in quickly 1 pint of boiling milk. Beat the yolks of six eggs
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