Neapolitan Cream

Ingredients

• 1 table-spoonful of flour
• 1 table-spoonful of custard-powder
• 1 teacupful of milk
• 1 pint of fresh fruit juice
• the beaten yolks of two eggs
• the whites of the two eggs

Method

1. 1

   Mix in a basin 1 tablespoon each of flour and custard-powder with 1 teacupful of milk; when smooth, turn into a saucepan with 1 pint of fresh fruit juice, stir over the fire with a wooden spoon, and boil until thickened, sweetening to taste with caster sugar.

2. 2

   Move to the side of the fire, stir in quickly the beaten yolks of two eggs, whisk the whites of the two eggs, and stir them lightly in.

3. 3

   Pour into a china bowl, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 563. The excerpt below is the record exactly as published.

Neapolitan Cream. — Mix in a basin 1 table-spoonful each of flour and custard-powder with 1 teacupful of milk ; when smooth, turn it into a saucepan with 1 pint of fresh fruit juice, stir the whole over the fire with a wooden spoon, and boil until thickened, sweetening to taste with caster sugar. Move the Cream to the side of the fire, and stir in quickly the beaten yolks of two eggs ; whisk the whites of the two eggs

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