Sucre a la creme

Ingredients

• every pound of maple sugar
• one pint of fresh cream
• butternuts chopped into small pieces
• a quarter of a pound of sugar
• one gill of water

Method

1. 1

   Break sugar into pieces, combine with cream in a saucepan, and boil for an hour while stirring.

2. 2

   Cool and thicken, then pour into dishes to harden.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 150. The excerpt below is the record exactly as published.

Sucre a la creme {Canadian). — To every pound of maple sugar, allow one pint of fresh cream ; break the sugar into small pieces, and put it with the cream into a white-lined saucepan. Put the latter on a fresh fire, and boil the cream and sugar together for an hour; stir constantly in one direction. When the boiling is over take the saucepan ofl* the fire, and continue the stirring until the mixture cools 216 THE housewife's KEFEREE and begins to thicken. Then pour it into buttered soup plates or flat dishes, and put it to harden. Butternuts chopped into small pieces and mixed in during the boiling are a great improvement. Walnuts can also be used. Surprise Sweet for Children's Christmas Party. — Make some puff paste ; put it into a basket mould, and bake it. When cooked turn it out, and fill it with a number of little puddings the size of greengages. Make a meringue mixture and place on the top, sprinkling over a few hundreds and thousands " ; round the handle twist long pieces of citron, culminating with a sprig of red-berried holly on the top. Talmoiises aux Pistaches a la creme. — Line some tartlet pans with puff paste and bake ; when done take a savoy bag with a plain small tube, fill it with well-beaten, sweetened and flavoured cream, and lay in rings round the tartlet cases already baked; then put in the centre a pyramid of pistachio conserve, dust sugar over and serve. To make the pistachio conserve, blanch, dry and pound up a quarter of a pound of pistachio kernels in a mortar ; put a quarter of a pound of sugar and one gill of water

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