Nun’s Cream

Ingredients

• 3 tablespoonfuls of Flour
• ipt. of Milk
• 3 Eggs
• Sugar to taste
• Vanilla to taste

Method

1. 1

   Make a smooth paste with the milk and flour, simmer for five minutes while stirring.

2. 2

   Add sugar and vanilla, let it boil for about ten minutes.

3. 3

   Allow to cool.

4. 4

   Whisk the eggs thoroughly and mix into the paste.

5. 5

   Line a crystal dish with apricot jam and cover with the cream.

6. 6

   Once cool and firm, sprinkle with ground cinnamon.

Nutrition per serving

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 63. The excerpt below is the record exactly as published.

Nun’s Cream. 3 tablespoonfuls of Flour. ipt. of Milk. 3 Eggs. Sugar and Vanilla to taste. Make a smooth paste with the milk and flour, simmer for five minutes, and keep stirring all the time; add sugar and vanilla; let it boil about ten minutes or longer; allow it to cool. Switch the eggs thoroughly, and add to the paste till thoroughly mixed, then switch it together. Line a crystal dish with apricot jam and cover with the above cream; when quite cool and firm, sprinkle lightly with ground cinnamon, making it smooth over the top. Mrs. H. W. Price. Prune Souffles. One breakfastcupful of best prunes soaked in tepid water for four hours. Dry in a clean cloth, remove 158 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. stones and skin, cut into small pieces; whisk the whites of four eggs very stiff, stir in gently three dessert-spoonfuls of caster sugar, half a wineglassful of sherry, and lastly, the prunes. Put into a plain buttered mould and stand the mould in warm water half way up. Bake in a moderate oven for one hour. Turn out, and serve either hot or cold with whipped cream poured over. St. Clair Thomson. Plain Chocolate Mould. 30ZS. of Chocolate, ipt. of Milk, foz. of Gelatine. A little loaf Sugar. A little Cream. Put in a lined saucepan over the fire, the chocolate, milk and sugar; let it boil, and stir over the fire 10 minutes. Add the gelatine (which must have been previously soaked in a little water) and the cream, and pour into a mould. Mrs. Douglas Smith. Prune Meringue. Boil one pint of milk, thicken it with the beaten yolks of two eggs, add one and a half cupfuls of sugar and one cupful of prune pulp, boiled and mashed, and stir all together. Place in a glass dish, heap upon it the whites of two eggs, beaten to a stiff froth, to which has been added one cupful of sugar and a few drops of vanilla. Serve very cold. Pineapple Sponge. 5 Pineapple or small tin. 1 tablespoonful Noveau. ipt. Lemon Jelly. Chop the pineapple finely; put it into the saucepan with the syrup from the tin; cook gently five minutes. Add the jelly (dissolved) and noyeau, and 159 IN AID OF THE FUND FOR THE REMOVAT. OF mix all well together. Let it stand a few minutes. Whisk to a stiff froth. When nearly set, pour into wet mould. When cold, turn out. Miss Clementson. Pineapple Trifle. Soak Jib. of macaroons, and Jib. of ratafias in whiskey or sherry; cut up a small tin of pineapple and mix with the biscuits. Then pour over |pt. of custard and then some whipped cream, and garnish with angelica or cherries. Mrs. Crace. Pistachio Cream. ^lb. Pistachio Nuts, i teaspoonful Brandy. Yolks of 2 Eggs, ijpts. of Cream. Sugar to taste

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