Coffee Caramel Tablets. —Boil Jib. of sugar to the crack
degree ; then move it from the fire, add 1 breakfast-cupful of
cream and 1 table-spoonful of Liquid Coffee Extract✪ Coffee Caramel Tablets, and boil
it Up again to the crack. Move it from the fire, and when it is
cool, turn it on to a slightly-oiled marble slab. Mark the
surface of the caramel into tablets with the back of a knife,
and when cold, snap it asunder at the parts marked.
Coffee — continued.
Coffee Charlotte Husse. — Line a plain charlotte mould with
some lady’s finger biscuits' and stand it in ice. Put Jib. of
Coffee in a basin with lqt. of boiled cream, and let it stand
one hour. Beat in a stewpan the yolks of eight eggs and Jib.
of caster sugar, pour in the Coffee and cream, and stir over the
fire until the mixture begins to thicken. Soak loz. of gelatine
in cold water, drain it, and add to the cream ; stir, and when
the gelatine is melted, strain through a sieve into a basin,
stand the basin on ice, and stir the cream until it begins to
thicken ; add lqt. of well-whipped cream✪ Coffee Charlotte Husse, pour it into the
mould, and let it remain in the ice for one hour. Dip the
, mould in tepid water, put a folded napkin or ornamental paper
on a dish, and turn the charlotte on to it.
Coffee Cheese. — Boil J pint of cream and 1 pint of milk to-
gether, and add a small lump of sugar and 1 pinch of salt.
Boast 4oz. of Coffee-beans, put them while hot in with the
cream and milk, cover the stewpan, and infuse till quite cold.
When cold, mix J pint of cream with it, put it all in a basin
packed in ice, and whip till the cream begins to thicken ; then
add Joz. of isinglass dissolved with 2 table-spoonfuls of caster
sugar in 1 teacupful of water, and beat again until it is very
thick. Put in a mould, surround with ice, and let it freeze.
Coffee Cream. — (1) Boil 1 pint of milk and cream together,
and add a small lump of sugar and 1 pinch of salt. Boast
4oz. of green Coffee-berries in a frying-pan, put the beans while
hot in with the cream, place the cover on the stewpan, and let
them steep till qLiite cold. Beat the yolks of four eggs in
with the cream, strain it twice through a cloth, fill some break-
fast-cups with it, and stand these in a large stewpan containing
enough water to reach to half their height ; put on the lid
and a few live coals on the top of that, and let the water
simmer. When the cream is set, let it get cold, and then
turn it out of the cups.
(2) Boast Jib. of Coffee-berries over the fire in a preserving-
pan, shaking frequently ; when they are well browned throw
them into 1 pint of boiling cream ; cover this over with the
lid and set it aside for the infusion to draw. Strain it through
fine linen into a stewpan, add caster sugar to taste, and_six
yolks of eggs ; stir the whole upon the fire until it thickens.
Drop in l joz. of fine isinglass, strain it again through a sieve,
and add J pint of good whipped cream. Pour the mixture into
a large mould and set it upon the ice to get cold and firm ;
when it is so, turn it out in the usual way. ✪ Coffee Cheese
Page 443 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Coffee Caramel Tablets. —Boil Jib. of sugar to the crack degree ; then move it from the fire, add 1 breakfast-cupful of cream and 1 table-spoonful of Liquid Coffee Extract, and boil it Up again to the crack. Move it from the fire, and when it is cool, turn it on to a slightly-oiled marble slab. Mark the surface of the caramel into tablets with the back of a knife, and when cold, snap it asunder at the parts marked.
Coffee — continued.
Coffee Charlotte Husse. — Line a plain charlotte mould with some lady’s finger biscuits' and stand it in ice. Put Jib. of Coffee in a basin with lqt. of boiled cream, and let it stand one hour. Beat in a stewpan the yolks of eight eggs and Jib. of caster sugar, pour in the Coffee and cream, and stir over the fire until the mixture begins to thicken. Soak loz. of gelatine in cold water, drain it, and add to the cream ; stir, and when the gelatine is melted, strain through a sieve into a basin, stand the basin on ice, and stir the cream until it begins to thicken ; add lqt. of well-whipped cream, pour it into the mould, and let it remain in the ice for one hour. Dip the , mould in tepid water, put a folded napkin or ornamental paper on a dish, and turn the charlotte on to it.
Coffee Cheese. — Boil J pint of cream and 1 pint of milk together, and add a small lump of sugar and 1 pinch of salt. Boast 4oz. of Coffee-beans, put them while hot in with the cream and milk, cover the stewpan, and infuse till quite cold. When cold, mix J pint of cream with it, put it all in a basin packed in ice, and whip till the cream begins to thicken ; then add Joz. of isinglass dissolved with 2 table-spoonfuls of caster sugar in 1 teacupful of water, and beat again until it is very thick. Put in a mould, surround with ice, and let it freeze.
Coffee Cream. — (1) Boil 1 pint of milk and cream together, and add a small lump of sugar and 1 pinch of salt. Boast 4oz. of green Coffee-berries in a frying-pan, put the beans while hot in with the cream, place the cover on the stewpan, and let them steep till quite cold. Beat the yolks of four eggs in with the cream, strain it twice through a cloth, fill some breakfast-cups with it, and stand these in a large stewpan containing enough water to reach to half their height ; put on the lid and a few live coals on the top of that, and let the water simmer. When the cream is set, let it get cold, and then turn it out of the cups.
(2) Boast Jib. of Coffee-berries over the fire in a preservingpan, shaking frequently ; when they are well browned throw them into 1 pint of boiling cream ; cover this over with the lid and set it aside for the infusion to draw. Strain it through fine linen into a stewpan, add caster sugar to taste, and_six yolks of eggs ; stir the whole upon the fire until it thickens. Drop in l joz. of fine isinglass, strain it again through a sieve, and add J pint of good whipped cream. Pour the mixture into a large mould and set it upon the ice to get cold and firm ; when it is so, turn it out in the usual way.
Records on this page
Coffee Caramel TabletsCoffee Charlotte HusseCoffee CheeseCoffee Cream