Normandy Cream

Ingredients

• Put into a saucepan ½ pint cream
• 1½ pints milk
• 1½ ounces Nelson’s gelatine
• castor sugar to taste
• flavouring

Method

1. 1

   Boil the cream, milk, gelatine, sugar, and flavouring.

2. 2

   Arrange candied fruit in a wetted mould, pour in cream, and repeat until full.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 74. The excerpt below is the record exactly as published.

1£ pints milk. Add 2 ounces sugar, a small piece of butter, and a little lemon or other flavouring. Boil for 3 minutes, and pour into a mould. Leave to cool. Turn out and serve with jelly or stewed fruit. May be varied by using water instead of milk, with the addition of \ pound red currant jelly for flavouring and to colour the shape. Should be served with milk or cream. Black Currant Jelly. — To each pint of juice obtained, after pressing and straining, from well- ripened fruit, allow 1 pound pre- serving sugar. When the juice has come to the boil, skim well, and add the sugar ; stir steadily till the sugar entirely disappears, and boil, not simmer, for, say, 10 minutes, or until thick enough, which can be ascertained by dropping some on a cold plate. When cold, put into pots for use, and fasten down with adhesive jam -papers. N.B. — The white of egg will make ordinary writing-paper adhere. Cheesecakes, Lemon. — 1 pound sifted sugar, the juice of 2 lemons, with the peel finely grated, a small piece of butter about the size of a walnut, and 2 eggs. Beat the whole into a paste ; a little of it put into puff -paste makes a nice side-dish for a supper. Cheesecakes — Richmond Maids of Honour. — The follow- ing, believed to be genuine recipe, is taken from Cassell’s invaluable ‘Dictionary of Cookery’ : Beat 2 eggs, and mix them with a quart of new milk ; add the eggs and milk to a quart of boiling water in a saucepan. Pour in lemon-juice, and remove the curd, as it rises, to a sieve to drain. Mix the curd with the yolks of 4 eggs, previously well beaten, a large cupful of clotted cream, the rind of a lemon, rubbed off on sugar, a little pounded cinnamon, J nutmeg, grated, 6 ounces of currants, well washed and dried, and a glass of brandy. Mix well, and bake in patty-pans, buttered and lined with a light French puff-paste. Time, about 20 minutes to bake. Probable cost, 2s. 6d. Sufficient for 24 cheesecakes. Lemon Cheesecakes. — Mix together J pound fresh butter, the yolks of 4 eggs, ^ pound sifted white sugar, the juice of a lemon, and the rind grated. Make a rich crust ; line the dish, and make a delicate edge of the paste round it. Put in the ingredients, and bake. If pre- ferred, it may be baked in small pans. Cornflour Blancmange. — Take 4 ounces cornflour, and mix with a little cold milk. When quite smooth, add 1 quart boiling milk ; put into a saucepan, and keep on the fire about 4 minutes after boiling up. Add sufficient sugar to sweeten, and flavour to taste. Cornflour Jelly. — Into a tumbler put a teaspoonful of cornflour, and mix with a little cold water. Keep stirring well while pouring upon it sufficient boiling water to make into a clear jelly, and add a glass of sherry or madeira. Apple Cream. — Pare and core 8 medium-sized apples ; steam till quite tender, but do not allow them to fall to pieces. Lay in a glass dish, and, when cold, pour over them this cream : to 1 teacup condensed milk or cream add 1 of sifted white sugar, and the whites of 2 eggs ; flavour with lemon. Whisk together for a few minutes, and distribute evenly over the fruit. SWEETS AND SAVOURIES. 91 Lemon Creams. — Pare 2 lemons very thin, and throw the peel into 6 tablespoonfuls of wat»r ; squeeze the juice over 4 ounces finely- powdered sugar. Well beat the yolks of 5 eggs ; then add the peel, water, and juice gradually, and strain through muslin into a stew-pan. Stir one way over a gentle fire till the mixture becomes pretty thick, but do not let it boil. Serve in custard cups. White Lemon Creams are made in the same way, but using the whites instead of the yolks of eggs. Delicious tartlets may also be made by adding to the preparation a little finely-crumbled spongecake, and proceeding as with lemon cheesecakes. Normandy Cream. — Put into a saucepan \ pint cream, 1J pints milk, 1 J ounces Nelson’s gelatine, castor sugar to taste, and flavouring

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