Snow Cream

Ingredients

• 1 pint of Cream
• 4oz. of sifted, crushed loaf sugar
• the grated rind of three lemons
• the juice of two
• i table-spoonful of flour
• 1 pint of milk
• the beaten yolks of four eggs
• J wineglassful of brandy

Method

1. 1

   Mix cream, sugar, lemon rind, and juice, whisk until thick, strain, and let sit.

2. 2

   For the second method, stir flour into milk, sweeten, add yolks, and thicken without boiling.

3. 3

   Cool and add brandy, then top with whipped egg whites.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 567. The excerpt below is the record exactly as published.

Snow Cream. — (1) Pour 1 pint of Cream into a basin, sprinkle in 4oz. of sifted, crushed loaf sugar, and mix in the grated rind of three lemons and the juice of two. Whisk well and vigorously, until the preparation is quite thick, turn it into a sieve of sufficient size to just hold it, and let it remain for a day. Put it on a dish, and serve. (2) Put i table-spoonful of flour into a lined saucepan, stir in gradually 1 pint of milk, sweeten to taste with caster sugar, flavour with a few drops of essence of vanilla, and continue stirring over the fire until it boils. Move the milk to the side of the fire, add the beaten yolks of four eggs, and stir until the eggs have thickened, without letting the mixture boil ; then turn it into a deep dish. When cool, stir J wineglassful of brandy

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