Tsarina Cream

Ingredients

• one pint of heavy cream
• one-quarter of a cupful of gelatine
• one-quarter of a cupful of cold water
• three tablespoonfuls of sifted powdered sugar
• four tablespoonfuls of sherry
• one teaspoonful of vanilla
• a half cupful of blanched and chopped almonds

Method

1. 1

   Whip one pint of thick, heavy, sweet cream to a solid froth and color it pale green with leaf green color paste.

2. 2

   Soak gelatine in cold water, then dissolve over hot water.

3. 3

   Strain into the cream and stand in cold water.

4. 4

   As it thickens, add sugar, sherry, vanilla, and almonds.

5. 5

   Turn into fancy cups for serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 161. The excerpt below is the record exactly as published.

one pint of heavy cream, whipped to a firm froth, and turn carefully through from the bottom for a moment or two. Have cups lined with split lady's-fingcrs or thin slices of sponge cake. Fill with the charlotte and garnish with candied cherries or other fruits. 378 KIRMESS COOK BOOK. MERINGUE. Mrs, A, Robinson, Bay side, L. /. Beat the whites of four eggs to a stiff froth, then make a syrup by boiling two cups of granulated sugar with half a cup of water until it drops from the spoon in a fine thread. Pour this gradually while hot on the beaten egg; beating it all the time until all the syrup is used. Then put in a baking dish and cook in a moderate oven until light brown. TSARINA CREAM. Table Talk. Whip one pint of thick, heavy, sweet cream to a solid froth and color it pale green with leaf green color paste. Soak one-quarter of a cupful of gelatine in one-quarter of a cupful of cold water, and when soft, stand over hot water until dissolved. When the first heat has passed, strain it into the cream and stand in a pan of cold water. Stir lightly every now and then, and as the mixture begins to thicken, add three tablespoonfuls of sifted powdered sugar; in a moment or two add gradually four tablespoonfuls of sherry, taking care that it thick- ens a little after each addition. Lastly, stir in a tea- spoonful of vanilla and a half cupful of blanched and chopped almonds. Turn into fancy cups for serving, and garnish with bits of angelica or citron. WINE JELLY. Mrs, Wilder Smith, Batavia, N, Y, To one package of Cox's gelatine add enough water to cover, the juice of three lemons, and the grated rind of one. Let this stand one hour, then add two pints boiling water, one pint of sherry (good), two pounds pulverized sugar, a little brandy or whiskey. Strain into moulds and put in a cool place. DESSERTS. 379 WINE JELLY WITH WHIPPED CREAM. Mrs. E. H. A. Correa, Hoboken, N. J. Soak one box Cooper^s gelatine in one quart of Cali- fornia port wine, three cups of sugar, juice of four lem- ons, one ounce stick cinnamon. Stand on extreme back of range for one hour, stirring occasionally. At the end of an hour, add one quart of boiling water, strain and put in a cool place to stiffen. When cold, serve with whipped cream. mother's PHILADELPHIA ICE CREAM. Mrs, T. K. Egbert, New York. Two quarts of cream, three tablespoonfuls of arrow- root, the whites of eight eggs well beaten, one pound of powdered sugar. Boil the cream, thicken it with the arrowroot, add the sugar and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean and boil it in the cream. Freeze. PIIILADELPIIIA ICE CREAM. Mrs, C. C, D. R.J Los Angeles , Cat. In a double boiler scald one pint of cream. Add one cupful of granulated sugar and stir until it is dissolved. Add a second pint of cream, take immediately from the fire and set away to cool. When cold add one table- spoonful of vanilla or any desired flavoring and freeze. What is known as Philadelphia ice cream is composed of cream sweetening and flavoring. Cream which has not been cooked swells considerably in the process of freezing, but has not the rich smoothness of scalded cream. Hence half of the liquid is cooked, the remain- der added raw, the result being a rich cream which during freezing will increase slightly in bulk, yet is de- lightfully velvety and does not melt rapidly. Any other 380 KIRMESS COOK BOOK. flavor or combination of flayors may be used in place of the vanilla. ICB OBBAK. Mrs. Charles A. Oreer, Rye, N. Y. One quart of milk, one-half vanilla bean, boil to ex- tract flavor; one tablespoonful of arrowroot, dissolved with milk; two cups of scant or one pound granulated sugar. Strain and put in ice box. Whip one quart of cream, then put together and whip again until thor- oughly mixed. Freeze. VANILLA ICB OBEAH. Mrs. L. A. Olcott. Make a custard of a quart of milk, seven eggs and four cupfuls of granulated sugar. Remove from the fire and flavor with vanilla extract When cold beat into the custard a quart of rich cream, and freeze. It is made more elegant and delicious by pouring over each plateful, when served, a hot or a cold choco- late, or cold strawberry sauce. FROZEN CARAMEL CUSTARD. Mrs. C. H. Hamilton. One quart of cream, yolks of six eggs, one-half pound of sugar, three tablespoons caramel, one teaspoon va- nilla. Put the cream on to boil in a double boiler. Beat the yolks and sugar together until light, and stir into the cream. Stir continually until it thickois. Take from fire, add the vanilla and stand aside to cool. When cold, add caramel and freeze, HACAROON ICE CREAK. Mrs. E. F. Brown, Boston. Spread a half-pound of macaroons on a pastry board and with a rolling-pin crush them to a powder. DESSERTS. 381 Make a custard after the following maimer: Heat a pint of milk to the scalding point and pour it gradu- ally upon three eggs beaten light with one and a half cupfuls of granulated sugar. Put into a double boiler over the fire and stir until like thick cream; remove and set aside to cool. When cold stir into this custard a pint of rich cream^ the powdered macaroons and a teaspoonful of vanilla extract. Turn into the freezer and grind until frozen. BISQUE LOAF. CantribuUd, Scald one pint of cream, dissolve in it one cupful of sugar, add another pint of cream and cool quickly. Add one teasponful of vanilla

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