Rose Cream

Ingredients

• lqt. of milk
• the whites of six eggs
• the yolks of the six eggs
• more sugar if required
• J wineglassful of brandy
• a few drops of rose-water

Method

1. 1

   Sweeten milk with sugar and boil.

2. 2

   Whisk egg whites and poach in milk.

3. 3

   Beat yolks and stir into milk, thickening without boiling.

4. 4

   Cool, flavour with rose-water and brandy, serve with poached egg whites on top.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 566. The excerpt below is the record exactly as published.

Rose Cream. — Sweeten lqt. of milk with caster sugar, and put it over the fire until boiling. Whisk the whites of six eggs to a stiff froth, drop the froth in small quantities into the milk, turn them over once or twice, then take out, and lay them on a fine hair sieve to drain. When all the white of egg has been thus used, beat the yolks of the six eggs, and stir them into the milk, adding more sugar if required. Stir the Cream at the edge of the fire until thick, but without letting it boil, or the eggs will curdle, then turn it into a basin, and stir it occasionally until half cold. Flavour the Cream with a few drops of rose-water and J wineglassful of brandy

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