Whipped Cream & la Vanille

Ingredients

• a pint of sweet cream
• two ounces of powdered sugar
• a teaspoonful of vanilla flavoring

Method

1. 1

   Chill a basin in ice water, whip cream until frothy, sweeten with sugar and add vanilla.

2. 2

   Let rest before using.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 304. The excerpt below is the record exactly as published.

whipped creme & la vanille (No. 1254), add to it half a gill of Swiss kirsch and half a gill of maraschino, and with a pastry-whip beat the whole together for three minutes. Have ready a round dessert-dish with a fancy paper over, detach carefully the largest form from the pan, lay it on the dish, detach the second, lay it over the first, and fill the hollow space with half of the cream ; now detach the third and smallest piece and lay it over the others, filling it entirely with part of the cream, and finally detach the cover, and arrange it nicely on the top. Pour the remaining cream into the pastry-bag containing the fancy tube, and with it decorate the places where the rings are joined. Then send to the table. 1252. Creme Benversee. — Put in a copper sugar-pan three ounces of granulated sugar with half a gill of cold water. Toss the pan briskly to melt the sugar well; then place it on the stove, and let it boil slowly until it becomes a light brown color. If a moderate fire, it will require four min- utes, but if a brisk one only two will suffice ; this will now be a caramel. Take a pudding-mold holding one quart ; line the interior with all the caramel, holding the mold in the left hand, and spreading it evenly all round. Put the mold in a cool place, and let it become thoroughly cold. Have one pint of milk in a bowl ; break in four eggs, add a quarter of a pound of powdered sugar and a teaspoonful of lemon essence. Beat well for five minutes ; strain through a sieve into another bowl, and fill the mold with this cream. Place it in a tin pan filled with water to half the 361 height of the mold, and place in a very moderate oven for forty-five min- utes. When of a good golden color remove, and cool for at least two hours. Turn it on a dessert-dish, and serve with its own juice. 1253. Creine en Mousse au Cafe. — Take a pint of whipped cream as for No. 1254, add three tablespoonfuls of coffee essence (No. 1263), and beat well together for five minutes. Transfer it to a china bowl, and put it in a cold ice-box. When ready to serve, use a spoon to drop the cream carefully upon the centre of a cold, round dessert-dish, keeping it as high as possible, shaping it into a pretty, artistic dome. Send immediately to the table. 1254. "Whipped Cream & la Yanille. — Put a pint of sweet cream into a basin. Have a tub or large dish-pan containing chopped ice and a little \vater, and lay the basin on top. With a soft wire egg-whip beat the cream slowly at first, and increase in swiftness until it is a firm froth. Sweeten with two ounces of powdered sugar, and add a teaspoonful of vanilla flavoring

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