Windsor Cream

Ingredients

• the yolks of three eggs
• 1 breakfast-cupful of Cream or milk
• sugar to sweeten it
• boiling a piece of lemon with the milk
• 1 wineglassful of brandy or curagoa
• joz. of gelatine
• 3 tablespoonfuls of milk
• 2oz. of dried glazed cherries
• loz. of ratafias

Method

1. 1

   Make a custard with egg yolks, cream, and sugar.

2. 2

   Dissolve gelatine in milk, mix with custard.

3. 3

   Layer with chopped fruit and soaked sponge cake in a mould.

4. 4

   Chill before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 572. The excerpt below is the record exactly as published.

Windsor Cream. — Take the yolks of three eggs and 1 breakfast- cupful of Cream or milk and make a custard in the ordinary way, adding sugar to sweeten it, boiling a piece of lemon with the milk, and stirring in before cooling 1 wineglassful of brandy or curagoa. Put joz. of gelatine into 3 table- spoonfuls of milk to soak, put it on the fire in the pan in which the custard was made, let it boil until it is dissolved, and when both the custard and gelatine are nearly cold, mix them together. Chop up small 2oz. of dried glazed cherries and any other dried fruit that is selected; take loz. of ratafias

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