(2) Grate Jib. of sponge biscuits in a basin ; beat the yolks
of four eggs with 2 table-spoonfuls of caster sugar, a small
quantity of powdered cinnamon, grated nutmeg, and a pinch of
salt. Mix 2 table-spoonfuls of flour with 1 pint of milk or
Cream, then mix all the ingredients together. Put a lump of
butter in a frying-pan, and, when boiling, throw in the fritters
with a knife from a plate. When nicely browned, strain the
fritters on a slice, then arrange them on a folded napkin or an
ornamental dish-paper that has been placed on a hot dish ; sift
some caster sugar and squeeze some orange-juice over them,
and serve.
Cream for Fruit Pies. — Put 1 pint of milk into a stewpan
with the rind of a lemon and a little cinnamon. In the mean-
time take the yolks of two eggs and whisk them well with
1 teaspoonful of flour and 1 or 2 table- spoonfuls of Cream✪ Cream for Fruit Pies, and
put them into a stewpan. Put the pan containing the milk on
to the fire and let it simmer, and just as it boils add it gradu-
ally to the eggs, putting the pan containing them over the fire
and whisking until of the consistence of Cream ; then take it
off the fire, and as it gets a little cool put in 1 table- spoonful
of orange- or rose-flower water. Let it get quite cold. Remove
the crust from a fruit pie and pour in the Cream, replacing the
crust. Some cooks cut it into quarters, but it is not required.
Great care must always be taken not to let the Cream boil, as
it soon curdles.
Cream Glazed. — (1) Take Jib. of sugar and J pint of water,
put them into a stewpan, and boil until the syrup forms into
a ball when rubbed between the thumb and finger. Take
the whites of three eggs, whisk them well up, and pour in the
syrup, and continue to beat until the mixture is stiff and cold.
Stir it into any frozen Cream made with a little less than the
usual quantity of sugar. Glaze as for No. 2.
(2) Put the yolks of six or seven eggs into a basin, and mix
them up well with 1 table-spoonful of flour or ground rice
and Jib. of caster sugar. Moisten this with 1J pints of
milk, and strain it through a sieve into a saucepan. Put it
over the fire and stir until it is thick and nearly boiling ;
then remove it to the side, and mix in the thin rind (zest)
of a lemon. Pour this into a basin and let it get cool,
constantly stirring- it. Take out the zest, pour the Cream
into a deep dish, dust it over with sifted sugar,' and,
Cream — continued.
in order to glaze it, put it in the oven or brown it with a
salamander. If it is required to be marbled, little spots of
caramel must be dropped all over it at a little distance
from one another, so as to form a marbling. This Cream
may be flavoured with either vanilla or orange-blossoms.
Cream Ice. — (1) The sort of Cream ice usually made is
composed of milk and a small proportion of Cream, with
eggs and sugar added to it. Dissolve Jib. of sugar in
lqt. of milk, place it over the fire, and let it heat to the
Fig. 564. Cream Ice Freezer.
boiling-point. In the meantime beat three eggs to a cream✪ Cream Ice,
pour the boiling milk into them, return to the fire, and stir
until it begins to thicken. Then remove it from the fire,
stir until it is smooth, flavour, and let it cool. When it is
cool, freeze it in the freezer (see Fig. 564).
Page 545 · 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
(2) Grate Jib. of sponge biscuits in a basin ; beat the yolks of four eggs with 2 table-spoonfuls of caster sugar, a small quantity of powdered cinnamon, grated nutmeg, and a pinch of salt. Mix 2 table-spoonfuls of flour with 1 pint of milk or Cream, then mix all the ingredients together. Put a lump of butter in a frying-pan, and, when boiling, throw in the fritters with a knife from a plate. When nicely browned, strain the fritters on a slice, then arrange them on a folded napkin or an ornamental dish-paper that has been placed on a hot dish ; sift some caster sugar and squeeze some orange-juice over them, and serve.
Cream for Fruit Pies. — Put 1 pint of milk into a stewpan with the rind of a lemon and a little cinnamon. In the meantime take the yolks of two eggs and whisk them well with 1 teaspoonful of flour and 1 or 2 table- spoonfuls of Cream, and put them into a stewpan. Put the pan containing the milk on to the fire and let it simmer, and just as it boils add it gradually to the eggs, putting the pan containing them over the fire and whisking until of the consistence of Cream ; then take it off the fire, and as it gets a little cool put in 1 table- spoonful of orange- or rose-flower water. Let it get quite cold. Remove the crust from a fruit pie and pour in the Cream, replacing the crust. Some cooks cut it into quarters, but it is not required. Great care must always be taken not to let the Cream boil, as it soon curdles.
Cream Glazed. — (1) Take Jib. of sugar and J pint of water, put them into a stewpan, and boil until the syrup forms into a ball when rubbed between the thumb and finger. Take the whites of three eggs, whisk them well up, and pour in the syrup, and continue to beat until the mixture is stiff and cold. Stir it into any frozen Cream made with a little less than the usual quantity of sugar. Glaze as for No. 2.
(2) Put the yolks of six or seven eggs into a basin, and mix them up well with 1 table-spoonful of flour or ground rice and Jib. of caster sugar. Moisten this with 1J pints of milk, and strain it through a sieve into a saucepan. Put it over the fire and stir until it is thick and nearly boiling ; then remove it to the side, and mix in the thin rind (zest) of a lemon. Pour this into a basin and let it get cool, constantly stirring- it. Take out the zest, pour the Cream into a deep dish, dust it over with sifted sugar,' and,
Cream — continued.
in order to glaze it, put it in the oven or brown it with a salamander. If it is required to be marbled, little spots of caramel must be dropped all over it at a little distance from one another, so as to form a marbling. This Cream may be flavoured with either vanilla or orange-blossoms.
Cream Ice. — (1) The sort of Cream ice usually made is composed of milk and a small proportion of Cream, with eggs and sugar added to it. Dissolve Jib. of sugar in lqt. of milk, place it over the fire, and let it heat to the
Fig. 564. Cream Ice Freezer.
boiling-point. In the meantime beat three eggs to a cream, pour the boiling milk into them, return to the fire, and stir until it begins to thicken. Then remove it from the fire, stir until it is smooth, flavour, and let it cool. When it is cool, freeze it in the freezer (see [illustration: Fig. 564. Cream Ice Freezer]).
Records on this page
Cream for Fruit PiesCream Ice