Tsarina Cream

Ingredients

• Whip one pint of thick, heavy, sweet cream
• Soak one-quarter of a cupful of gelatine
• one-quarter of a cupful of cold water
• three tablespoon fu ls of sifted powdered sugar
• four tablespoon fu ls of sherry
• a teaspoonful of vanilla
• a half cup- ful of blanched and chopped almonds

Method

1. 1

   Whip cream and color it.

2. 2

   Soak gelatine in cold water, dissolve over heat, and strain into cream.

3. 3

   Stir in sugar and sherry gradually.

4. 4

   Add vanilla and almonds.

5. 5

   Turn into cups and garnish.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 29. The excerpt below is the record exactly as published.

one-quarter of a cupful of cold water. Beat together two eggs, one-third of a cupful of sugar and one cupful of milk ; stir over the fire in a double boiler until it is a thick custard. Add the soaked gelatine, take from the fire and stir until the gelatine has dis- solved, then strain. Set aside until it begins to thicken, then add one teaspoon- ful of vanilla and one tablespoonful of sherry, and whip hard. As it again begins to thicken add lightly 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 fingers or thin slices of sponge cake. Fill with the char- lotte and garnish with candied cherries or other fruits. io6 TABLE TALK'S ILLUSTRATED COOK BOOK STRAWBERRY CHARLOTTE RUSSE. Turn a small, square tin pan upside down and rub the outside lightly with a few drops of olive oil. Round it place split lady fingers a quarter of an inch apart, fastening them together with icing piped on with a bag and rose end tube. When the icing is firm carefully remove the cake frame from the mold and set it on a paper doily on a fanc}' plate. Fill it with a charlotte mixture which has been made long enough to be on the point of setting. Stand away for an hour or so, then decorate the top with icing and garnish with a few per- fect strawberries. TSARINA CREAM. 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-quaiter 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 tablespoon fu Is of sifted powdered sugar; in a moment or two add gradually four tablespoon fu Is of sherry, taking care that it thickens a little after each addition. Lastly, stir in a teaspoonful of vanilla and a half cup- ful of blanched and chopped almonds

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