Mosaic Cream

Ingredients

• 1 pint of cream
• 5 yolks of eggs
• 1 oz. of isinglass
• J pint of water
• 3 penny sponge cakes
• 1 wineglass of brandy
• ^ lb. of apricots (candied)
• J lb. of greengages (candied)
• 2 ozs. of candied cherries or strawberries

Method

1. 1

   Make half a pint of cream into a custard with the yolks of five eggs; stir into it half an ounce of isinglass dissolved in half a pint of water.

2. 2

   Soak three sponge cakes in brandy.

3. 3

   Put into the bottom of a mould some halved candied apricots and greengages, interspersed with candied cherries or strawberries.

4. 4

   Pour in a little custard to cover it, let it stand till quite cold, then add layers of cakes, custard, and candied fruit until the mould is full.

5. 5

   Let it stand to get thoroughly cold.

6. 6

   Dip the mould in boiling water before turning it out.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 45. The excerpt below is the record exactly as published.

Mosaic Cream. For Eight Persons. — | pint of cream ; 5 yolks of eggs; 1 oz. of isinglass ; J pint of water ; 3 penny sponge cakes; 1 wineglass of brandy ; ^ lb. of apricots (candied) J lb. of greengages (candied) ; 2 ozs. of candied cherries or straw- berries. Make half a pint of cream into a custard with the yolks of five eggs ; stir into it half an ounce of isin- glass dissolved in half a pint of water. Soak three sponge cakes in brandy. Put into the bottom of a handsome mould some halved candied apricots and greengages, interspersed with candied cherries or strawberries. Pour in a little custard upon this to cover it, let it stand till quite cold, then add a layer of cakes, then some custard, cake, and candied fruit, until the mould is full. Let it stand to get tho- roughly cold. Dip the mould for one moment in boiling water before turning it out. Wine Pancakes fried without Butter or Lard. For Five Persons. — 3 eggs ; pint of cream ; 2 ozs. of sugar ; of a glass of sherry ; 1 oz. of flour (about). SAVOURIES AND SWEETS. 103 Beat three eggs very well ; mix when strained with tthe cream, the sugar, the sherry, and as much flour ;as will make it almost as thick as ordinary pancake 1 batter, but not quite. Heat the frying pan tolerably ! hot, wipe it with a clean cloth, pour in the batter, : and make thin pancakes. Serve very hot. Muffin Pudding. For Eight Persons. — ^ lb. of dried cberries ; ^ lb. of candied angelica ; 3 mufl&ns ; 4 eggs ; f pint of milk ; 2 ozs. of sugar ; 2 drops of vanilla ; ^ pint of wine sauce. Put the mould you are going to use into a stewpan of water on the fire ; see that the water comes very little more than half way up the sides of the mould. Take out your mould and well butter the inside ; stick dried cherries and pieces of candied angelica, or any other pretty dried fruit that is liked ; stick all over the mould. Pull to pieces some muffins, put in a good many dried cherries mixed up with the pieces of muffin, that should fill the mould about three parts. Whisk up four eggs, just to break the yolks, and pour upon them three-quarters of a pint of boiling milk. Sweeten it to taste. Whisk aU well together. When a trifle cooler put in a drop or two of vanilla. Pour into the mould, tie a cloth over it and put it into the boiling water in the stewpan. Boil an hour and a quarter. Serve very hot with wine sauce. Brown Bread Ice Cream. For Eight Persons. — 1 loaf of brown bread ; 1 pint of cream

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