Clouted or Clotted Cream. — This is a favourite in the West
of Eng-land. Put the milk into a bell-metal vessel and let it
remain for twenty-four hours, then put it over a wood fire so
that it will be thoroughly heated. When it has been over the
fire for an-hour-and-a-half and is about to simmer, strike the
vessel with the knuckles, and when it ceases to ring, or at the
appearance of the first bubble, it must be removed, for the great
secret is not allowing it to more than simmer. Take it off the
fire and let it stand for twenty-four hours longer, when the
Cream will have risen thick enough to be cut with a knife. It
must then be skimmed off and put into jars for use.
Confectioners’ Cream (Creme Patissiere). — Put 1 pint of
cold milk into a saucepan, and place it on the stove. Mix in
another vessel 2oz. of powdered sugar with loz. of wheat-flour
and Joz. of cornflour ; break in two whole eggs, and beat well
together with the whisk for two minutes. When the milk is
boiling, add it to the preparation, and after stirring for one
minute longer put it into another saucepan, and place it on the
stove. Beat well until it comes to a boil ; then remove from
the fire, and add immediately 1 teaspoonful of vanilla essence✪ Confectioners’ Cream (Creme Patissiere).
Mix thoroughly again for one minute longer ; then pour it
into a bowl, and let it get cold. This is used for many
confectioners’ purposes.
Cream a la Diplomate. — Put loz. of gelatine into 1 teacupful of
cold water, and let it soak. Put 1 pint of Cream into a saucepan,
and place it over the fire for a few minutes to slightly warm.
Whip it, and remove the froth. Then add sufficient milk to the
cream that is left to make 1 pint altogether, put in 6oz. of
of sugar, and boil up. When it boils, add the gelatine, stirring-
well until the latter dissolves ; then strain it through a sieve
into a basin in which the whites of four eggs have been
previously whipped, and add 1 teaspoonful of vanilla flavouring-
and 1 tablespoonful of light wine. Stir well, and when it begins
to thicken add the whipped Cream and, when thick enough
to drop, 1 breakfast-cupful of mixed candied fruit. Put it
into a mould on ice, and when quite set turn it out and garnish
with angelica leaves, wine-jelly, or fruit. A pint of blanched
almonds or pistachio-nuts finely chopped may be used instead
of, or as well as, the candied fruit.
Cream a la Patissiere. — Separate the yolks and whites of
six eggs, and beat the whites to a stiff froth with 2 table-
spoonfuls of caster sugar -, put the yolks of the eggs into a
basin with a little less than a teacupful of milk, and beat
them well. Put 3 table-spoonfuls of caster sugar into a lined
saucepan with J table-spoonful of potato-flour and three-parts
of a breakfast-cupful of milk ; then mix in the beaten yolks of
the six eggs, place the saucepan over a slow fire, and stir the
contents with a wooden spoon until thick ; but they must not
boil, or the eggs will curdle. Move the saucepan to the side
of the fire, and stir in gradually the beaten whites of the eggs.
Dissolve Joz. of gelatine in warm water and strain it into the
above mixture ; season to taste with any kind of essence, and
turn it into a mould. When the Cream is a little cooler,
pack the mould in pounded ice and salt until ready to serve. ✪ Cream a la Diplomate
Page 536 · 2 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
Clouted or Clotted Cream. — This is a favourite in the West of Eng-land. Put the milk into a bell-metal vessel and let it remain for twenty-four hours, then put it over a wood fire so that it will be thoroughly heated. When it has been over the fire for an hour and a half and is about to simmer, strike the vessel with the knuckles, and when it ceases to ring, or at the appearance of the first bubble, it must be removed, for the great secret is not allowing it to more than simmer. Take it off the fire and let it stand for twenty-four hours longer, when the Cream will have risen thick enough to be cut with a knife. It must then be skimmed off and put into jars for use.
Confectioners’ Cream (Creme Patissiere). — Put 1 pint of cold milk into a saucepan, and place it on the stove. Mix in another vessel 2oz. of powdered sugar with loz. of wheat-flour and Joz. of cornflour ; break in two whole eggs, and beat well together with the whisk for two minutes. When the milk is boiling, add it to the preparation, and after stirring for one minute longer put it into another saucepan, and place it on the stove. Beat well until it comes to a boil ; then remove from the fire, and add immediately 1 teaspoonful of vanilla essence. Mix thoroughly again for one minute longer ; then pour it into a bowl, and let it get cold. This is used for many confectioners’ purposes.
Cream a la Diplomate. — Put loz. of gelatine into 1 teacupful of cold water, and let it soak. Put 1 pint of Cream into a saucepan, and place it over the fire for a few minutes to slightly warm. Whip it, and remove the froth. Then add sufficient milk to the cream that is left to make 1 pint altogether, put in 6oz. of of sugar, and boil up. When it boils, add the gelatine, stirringwell until the latter dissolves ; then strain it through a sieve into a basin in which the whites of four eggs have been previously whipped, and add 1 teaspoonful of vanilla flavouringand 1 tablespoonful of light wine. Stir well, and when it begins to thicken add the whipped Cream and, when thick enough to drop, 1 breakfast-cupful of mixed candied fruit. Put it into a mould on ice, and when quite set turn it out and garnish with angelica leaves, wine-jelly, or fruit. A pint of blanched almonds or pistachio-nuts finely chopped may be used instead of, or as well as, the candied fruit.
Cream a la Patissiere. — Separate the yolks and whites of six eggs, and beat the whites to a stiff froth with 2 tablespoonfuls of caster sugar -, put the yolks of the eggs into a basin with a little less than a teacupful of milk, and beat them well. Put 3 table-spoonfuls of caster sugar into a lined saucepan with J table-spoonful of potato-flour and three-parts of a breakfast-cupful of milk ; then mix in the beaten yolks of the six eggs, place the saucepan over a slow fire, and stir the contents with a wooden spoon until thick ; but they must not boil, or the eggs will curdle. Move the saucepan to the side of the fire, and stir in gradually the beaten whites of the eggs. Dissolve Joz. of gelatine in warm water and strain it into the above mixture ; season to taste with any kind of essence, and turn it into a mould. When the Cream is a little cooler, pack the mould in pounded ice and salt until ready to serve.
Records on this page
Confectioners’ Cream (Creme Patissiere)Cream a la Diplomate