Whipped Cream

Ingredients

• Put lqt. of good Cream
• the white of an egg
• some sifted sugar
• orange- or rose-water

Method

1. 1

   Whip cream in a basin set on ice.

2. 2

   Mix egg white with sugar and flavoring, stir into cream, and whisk.

3. 3

   Serve garnished with candied peels or with fruits.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 570. The excerpt below is the record exactly as published.

whipped Cream on the top, strew a few chopped preserved cherries and pieces of candied peel over, and serve. Thick Cream. — Mix the juice of two small lemons and 1 wine- glassful of brandy in 1 pint of Cream, and sweeten it to taste with caster sugar. Pass the Cream backwards and forwards from one basin to another until it is thick, then turn it into a glass dish, and serve. Turkish Cream Pie. — Make about Hlb. of flaky pastry, roll it out as thin as possible on a floured table or pastry board, and divide it into rounds of about 5in. diameter. Butter a round baking-tin, the same diameter as the pieces of pastry, and put in half, one upon the other, brushing over each with a paste- brush dipped in warm butter. Put ilb. of ground rice into a saucepan with lj pints of milk, boil until reduced to a thick pulp, turn it into a basin, and leave it till cold ; then put in the whites of two eggs, and work the rice mixture until of the consistency of clotted Cream. Spread this over the pastry, and cover it with the remaining rounds, moistening between them with butter, as before. Cut the pastry across into strips about 2in. broad, and bake it in a moderate oven until delicately coloured. When cooked, arrange the strips of pastry on a hot dish, pour hot syrup over, dust with caster sugar, and serve. Velvet Cream. — (1) Put into a pan on the fire loz. of gelatine with £ pint of sherry, and add the juice and grated rind of a lemon, and 1| breakfast-cupfuls of sugar. When the gela- tine is all dissolved, strain, and leave the mixture to cool, but before it begins to stiffen, add 1| pints of Cream. Beat all together until it is nearly thick enough to drop, then pour it into moulds, and place them on the ice until the preparation is as stiff as blanc-mange. (2) Put 1 pint of Cream into a saiicepan, add loz. of isinglass dissolved in 1 teacupful of water, place the pan on the fire, and boil up ; then add 1 tablespoonful of noyeau, remove the pan from the fire, and stir until nearly cold. Put a layer of apricot marmalade at the bottom of a dish, pour the Cream over, put a little marmalade or a whole apricot in the centre, and serve. (3) Whisk lip 1 pint of Cream with sufficient caster sugar to sweeten it, and add loz. of isinglass dissolved in a little water. This may be flavoured with any kind of jam, preserved fruits, or flavouring. Fresh fruits chopped up small make a very favourite addition. Put the Cream into a mould, set on ice, and turn out on to a glass dish garnished round with sweet biscuits. (4) Soak loz. of gelatine for two minutes in enough cold water to cover it. From 3oz. of lump sugar take three or four lumps, rub them on the rind of a lemon, and put them into an enamelled saucepan. Squeeze over them the juice of the | lemon, and add pint of white wine, the remainder of the lump sugar, and the soaked gelatine. Put the whole on the stove, and keep stirring till the gelatine is quite melted, then strain it I Cream — continued. into a bowl, and let it cool. Whip a pint of rich Cream with a whisk till it is a stiff froth, and when the wine mixture is quite cold, lightly mix this in, pour it into a mould packed in ice, let it freeze till it is firm enough to turn out, and serve. Versailles Cream. — Put 4oz. of caster sugar into a small frying-pan, place it on the fire, and stir until it is of a light brown colour ; add 2 table-spoonfuls of water, stir up for a little while, and mix it into lqt. of milk. Beat seven eggs in a basin, and add § teaspoonful of salt. Put this into the milk, with % teaspoonful of vanilla extract. Butter well a two-quart Charlotte Russe mould, pour the mixture into it, place the mould in a basin of warm water, and put it in the oven until the custard is firm in the centre, which can be ascertained by thrusting a knife into it. If the custard is not milky, it is done. It will take about forty minutes in a moderate oven, but only thirty minutes if the oven is very hot. When done, remove it to a cool place until wanted, then it must be served as cold as ice, with some caramel sauce poured over. Virginia Cream. — Put ^ pint of Cream into a saucepan with lqt. of milk and a little sugar and lemon-peel, and boil it until it is reduced to half its original bulk. Then take it off the fire, and when it is nearly cold, mix in the yolks of eight eggs, and pass through a strainer into a pan, which should be put into the bain-marie to thicken the mixture. Continue straining it, and when it is done, pour it into a deep dish. Next whip up the whites of the eight eggs with a whisk, and as the froth rises put it in a heap over the Cream. When no more froth can be obtained, sprinkle over a little sugar, and glaze it in the oven or with a salamander. Whipped Cream. — (1) This is made from Cream that has been left for a day before being skimmed from the milk. It should be put into a large basin and set on ice, so that it may be kept cool while it is being whipped. This is done with a whisk, and has to be continued until the Cream is froth. A little white of egg and gum-water will make it stand better, and it should only be made just before it is wanted for use, the sugar required to sweeten it and the flavouring being put in last. By taking off the froth with a spoon as it forms, and putting it on a coarse hair sieve, the free Cream runs through, leaving froth only ; the liquid Cream may be put back to the other Cream being whipped. (2) Put lqt. of good Cream into a bowl or basin, and in another basin mix the white of an egg with some sifted sugar and orange- or rose-water

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