(3) Put 1 heaped table-spoonful of potato-flour into a basin
with 1 toaspoonful of ground cinnamon and 4 table-spoonfuls
of caster sugar ; beat four eggs with 1 pint of milk✪ Cream flavoured with Cinnamon, then
stir it in gradually with the above ingredients. Pour the
mixture into either a plain or fluted mould, then stand it in
a saucepan with boiling water to three-parts its height,
and boil gently. Care must be taken not to let the water
enter at the top of the mould. When cooked, take the mould
out of the saucepan, and leave it until cooled, then place it
in a bowl, surround it with broken ice and salt, and leave until
wanted for serving. Dip the mould in warm water to loosen
the contents at the sides, wipe it, then turn the Cream on to
a fancy dish.
Cream flavoured with Coffee. — (1) Separate the yolks and
whites of four eggs ; put the yolks in a basin with 4oz. of
caster sugar, whip them well, then mix in sufficient strong
fresh-made coffee to flavour. Put 1 pint of milk in a sauce-
pan over the fire until on the point of boiling, then stir it in
gradually with the beaten eggs. Strain the mixture through
a fine wire sieve, and pour it into Cream-cups. Put them
in a stewpan, with boiling water to three-parts their height
(not more, or it will enter the cups and spoil the Cream), and
boil gently until the Cream is firm, with the exception of a
little spot in the middle. When cold, turn the Cream out of
the cups on to a glass or fancy dish, and serve.
(2) Beat the yolks of eight eggs with Jib. of caster sugar
and sufficient strong fresh-made coffee to flavour. Put lqt.
of milk in a saucepan over the fire until boiling, then stir it
in gradually with the beaten eggs, mixing all thoroughly.
Put 2 or 3 table-spoonfuls of pulverised sugar in a mould,
place it over a slow fire, and as the sugar melts and browns,
turn the mould about to give the whole of the interior a good
coating. Pour the Cream into the mould, stand it in a pan
with boiling water to three-parts its height, and let it simmer
for a-quarter-of-an-hour. At the end of that time, put the
pan with the mould into a brisk oven, and finish cooking.
When cooked, turn the Cream carefully out of the mould on
to a dish, and leave it until cold before serving.
Cream Cuite. — Put 2 table-spoonfuls of flour into a saucepan
with 2 table-spoonfuls of caster sugar, then break in two eggs
and beat all well. Stir in gradually 1 pint of boiling milk✪ Cream Cuite,
place the saucepan over a moderate fire, and continue stirring
the mixture until thick, but it must not boil or the eggs will
curdle. Flavour the Cream to taste with any kind of essence,
leave it until cold, when it will be ready for use. It is
generally used for filling confectionery or cakes.
Page 543 · 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
(3) Put 1 heaped table-spoonful of potato-flour into a basin with 1 teaspoonful of ground cinnamon and 4 table-spoonfuls of caster sugar ; beat four eggs with 1 pint of milk, then stir it in gradually with the above ingredients. Pour the mixture into either a plain or fluted mould, then stand it in a saucepan with boiling water to three-parts its height, and boil gently. Care must be taken not to let the water enter at the top of the mould. When cooked, take the mould out of the saucepan, and leave it until cooled, then place it in a bowl, surround it with broken ice and salt, and leave until wanted for serving. Dip the mould in warm water to loosen the contents at the sides, wipe it, then turn the Cream on to a fancy dish.
Cream flavoured with Coffee. — (1) Separate the yolks and whites of four eggs ; put the yolks in a basin with 4oz. of caster sugar, whip them well, then mix in sufficient strong fresh-made coffee to flavour. Put 1 pint of milk in a saucepan over the fire until on the point of boiling, then stir it in gradually with the beaten eggs. Strain the mixture through a fine wire sieve, and pour it into Cream-cups. Put them in a stewpan, with boiling water to three-parts their height (not more, or it will enter the cups and spoil the Cream), and boil gently until the Cream is firm, with the exception of a little spot in the middle. When cold, turn the Cream out of the cups on to a glass or fancy dish, and serve.
(2) Beat the yolks of eight eggs with Jib. of caster sugar and sufficient strong fresh-made coffee to flavour. Put lqt. of milk in a saucepan over the fire until boiling, then stir it in gradually with the beaten eggs, mixing all thoroughly. Put 2 or 3 table-spoonfuls of pulverised sugar in a mould, place it over a slow fire, and as the sugar melts and browns, turn the mould about to give the whole of the interior a good coating. Pour the Cream into the mould, stand it in a pan with boiling water to three-parts its height, and let it simmer for a-quarter-of-an-hour. At the end of that time, put the pan with the mould into a brisk oven, and finish cooking. When cooked, turn the Cream carefully out of the mould on to a dish, and leave it until cold before serving.
Cream Cuite. — Put 2 table-spoonfuls of flour into a saucepan with 2 table-spoonfuls of caster sugar, then break in two eggs and beat all well. Stir in gradually 1 pint of boiling milk, place the saucepan over a moderate fire, and continue stirring the mixture until thick, but it must not boil or the eggs will curdle. Flavour the Cream to taste with any kind of essence, leave it until cold, when it will be ready for use. It is generally used for filling confectionery or cakes.
Records on this page
Cream flavoured with CinnamonCream flavoured with CoffeeCream CuiteCream Flawn