Cream flavoured with Lemon.— Put 1 pint of milk✪ Cream Jelly with Fruit and
the thinly-pared yellow rind of a small lemon into a sauce-
pan, place it over a slow fire, and boil for five minutes. Put
5 table-spoonfuls of caster sugar into a basin, with the yolks
of four eggs, and beat them well, then stir in gradually the
boiling milk, removing the lemon-peel. Pour the Cream into
small cups, stand them in a flat stewpan with boiling water
to half their height, and simmer gently at the side of the
fire for fifteen minutes. If the water comes above the half
of the cups, it is likely to enter them and spoil the Cream.
Leave the Cream until cold, then turn it out of the cups
on to a dish, and serve.
Cream Meringues. — (1) Take the whites of six eggs, and
whip them to a white froth, and until they are very light
and dry; then mix in |lb. of caster sugar quickly but gently.
Take some paraffin-paper, and spread it over three boards,
about 9in. by 12in. in measurement ; next with a spoon
take the mixture out and drop it in oblong shapes on to the
paper, say about twelve on each piece. Put them into a
warm place or closet to dry for two hours ; then take them
from the board, and remove the soft part with a spoon. In
the meantime take 1 breakfast-cupful of Cream, and season
it with 1 table-spoonful of wine or a little vanilla✪ Cream Meringues, and
1 table-spoonful of caster sugar. Whip it until it becomes
a stiff froth, then fill the shells with it, and join them
together. These meringues must not be exposed to any very
great heat, or they will spoil.
(2) Have ready a large thick board, which will go into
the oven, covered with glazed letter-paper. Beat the whites
of six eggs to a stiff froth, and gently mix with them £lb.
of pulverised sugar, taking care not to break down the
eggs ; work very quickly and lightly, and as soon as the
sugar is incorporated with the eggs, heap the meringue so
made upon the paper, either in two large mounds or in an
even number of small ones, and push the board containing
them into a very slow oven, where the meringues will dry
out rather than bake. If the oven is too hot, leave the door
open, and shift the board frequently, so that the heat
may affect the meringues evenly. When they are light
brown, cool them a little, take them off the paper, turn
them over on the hand, and, without breaking, take out the
soft centre, and press the rest back with the bowl of a
spoon to form a hollow shell ; dust the inside with
powdered sugar, lay the shells, bottom upwards, on clean
paper on the board, and place in a cool oven to dry.
Meanwhile, either prepare whipped Cream to fill them,
or make an Italian Cream, as follows : dissolve lfoz. of
isinglass over the fire in 1 gill of hot water, and keep it hot
enough to remain liquid ; prepare 1 pint of whipped Cream ;
put in a thick saucepan over the fire 1 pint of Cream,
the yolks of eight raw eggs, ^lb. of macaroons, Jib. of
powdered sugar, and 1 wineglassful of curaijoa ; stir these
ingredients constantly until they begin to thicken, then take
them off the fire, and beat in the dissolved isinglass. While
the Cream is still liquid enough to run through a wire
sieve, strain it ; after straining, mix in very gently the
pint of whipped Cream, reserve enough of an Italian Cream
to fill the meringues, and pour the rest into a mould to be
Cream — continued.
Page 547 · 3 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
Cream flavoured with Lemon.— Put 1 pint of milk and the thinly-pared yellow rind of a small lemon into a saucepan, place it over a slow fire, and boil for five minutes. Put 5 table-spoonfuls of caster sugar into a basin, with the yolks of four eggs, and beat them well, then stir in gradually the boiling milk, removing the lemon-peel. Pour the Cream into small cups, stand them in a flat stewpan with boiling water to half their height, and simmer gently at the side of the fire for fifteen minutes. If the water comes above the half of the cups, it is likely to enter them and spoil the Cream. Leave the Cream until cold, then turn it out of the cups on to a dish, and serve.
Cream Meringues. — (1) Take the whites of six eggs, and whip them to a white froth, and until they are very light and dry; then mix in |lb. of caster sugar quickly but gently. Take some paraffin-paper, and spread it over three boards, about 9in. by 12in. in measurement ; next with a spoon take the mixture out and drop it in oblong shapes on to the paper, say about twelve on each piece. Put them into a warm place or closet to dry for two hours ; then take them from the board, and remove the soft part with a spoon. In the meantime take 1 breakfast-cupful of Cream, and season it with 1 table-spoonful of wine or a little vanilla, and 1 table-spoonful of caster sugar. Whip it until it becomes a stiff froth, then fill the shells with it, and join them together. These meringues must not be exposed to any very great heat, or they will spoil.
(2) Have ready a large thick board, which will go into the oven, covered with glazed letter-paper. Beat the whites of six eggs to a stiff froth, and gently mix with them £lb. of pulverised sugar, taking care not to break down the eggs ; work very quickly and lightly, and as soon as the sugar is incorporated with the eggs, heap the meringue so made upon the paper, either in two large mounds or in an even number of small ones, and push the board containing them into a very slow oven, where the meringues will dry out rather than bake. If the oven is too hot, leave the door open, and shift the board frequently, so that the heat may affect the meringues evenly. When they are light brown, cool them a little, take them off the paper, turn them over on the hand, and, without breaking, take out the soft centre, and press the rest back with the bowl of a spoon to form a hollow shell ; dust the inside with powdered sugar, lay the shells, bottom upwards, on clean paper on the board, and place in a cool oven to dry. Meanwhile, either prepare whipped Cream to fill them, or make an Italian Cream, as follows : dissolve lfoz. of isinglass over the fire in 1 gill of hot water, and keep it hot enough to remain liquid ; prepare 1 pint of whipped Cream ; put in a thick saucepan over the fire 1 pint of Cream, the yolks of eight raw eggs, ^lb. of macaroons, Jib. of powdered sugar, and 1 wineglassful of curaijoa ; stir these ingredients constantly until they begin to thicken, then take them off the fire, and beat in the dissolved isinglass. While the Cream is still liquid enough to run through a wire sieve, strain it ; after straining, mix in very gently the pint of whipped Cream, reserve enough of an Italian Cream to fill the meringues, and pour the rest into a mould to be
Cream — continued.
Records on this page
Cream Jelly with FruitCream Flavoured with LemonCream Meringues