cooled and iced ; serve the cold Italian Cream with a border
of whipped Cream.
Cream Meringues, Iced. — Prepare some meringues as for
Cream Meringues, and when they are done and filled with
whipped Cream and closed together, take them up on a fork,
and dip them in transparent icing.
Cream Meringues, Iced with Preserves. — These are pre-
pared the same as for Cream Meringues, Iced, with the
exception of being masked on the inside with any kind of
preserve before the whipped Cream is added.
Cream with Orange.— Put the thinly-pared rind of an orange
in a saucepan with 1 pint of milk, and place it over the fire
until boiling, then move it to the side, and let it simmer for
ten minutes. Put 5 table-spoonfuls of caster sugar in a basin
with the yolks of four eggs✪ Cream with Orange, and beat them well ; then, while
still beating, pour in by degrees the boiling milk. Strain
the whole through a fine hair sieve, fill small cups with it,
and stand them in a pan with boiling water to three-parts
their height. Keep simmering at the side of the fire until
the Cream thickens. Take the cups out of the water, leave
them until slightly cooled, then stand them on ice until wanted
for serving.
Cream Pancakes.- -Make a batter with the whites of three
eggs and the yolks of four ; put them into a basin, and whisk
them well, then add 1 teacupful of Cream, a little sugar, and
enough flour to make the batter ; a piece of butter about the
size of an egg may be added with advantage. Put this, in
small quantities at a time, into a frying-pan with plenty of
boiling fat in it, and fry for about five or six minutes, first
one side and then the other, turning when the top is set.
When done, take them out, and serve with lemon and caster
sugar✪ Cream Pancakes.
Cream Paste flavoured with Coffee. — Put 6oz. of coffee to
roast ; when it becomes oily, put it into a saucepan with
3 breakfast-cupfuls of boiling milk, cover over the pan, let
it remain until nearly cold, and strain through a cloth.
A small quantity should now be mixed with the yolks of six
eggs and 2 table-spoonfuls of flour with a little salt in it, the
whole put into a saucepan, and boiled slowly until it is of
such a consistence that it adheres to the spoon while being
stirred. Add 3oz. of butter very slightly coloured in a sauce-
pan, also ilb. of crushed loaf sugar and the same quantity
of powdered macaroons✪ Cream Paste flavoured with Coffee ; stirring the whole until smooth and
compact.
Cream Paste flavoured with Lemon. — Prepare a paste in
a saucepan with the yolks of six eggs and 2 table-spoonfuls
of flour ; mix in gradually 3 breakfast-cupfuls of boiling
Cream and a little salt, stir well with a wooden spoon over
a slow fire until the mixture sticks to the spoon, remove from
the fire, and work for two or three minutes, or until it is per-
fectly smooth, then stir over the fire for ten or twelve minutes
longer. Put 2oz. of butter into a saucepan, melt it, and let
it slightly colour, and mix this in with the Cream. Rub 4oz.
of sugar on half a rind of lemon, scrape it into the saucepan
containing the Cream, and work in 4oz. of powdered sweet
macaroons, with a few bitter ones, and stir well until the
Cream is stiff. Should it be too thick, add a little more
Cream, and if the reverse, add the yolks of one or two eggs.
Cream Pie. — (1) Mix |lb. of sugar, lqt. of milk, 3 table-
spoonfuls of flour, and the yolks of six eggs together, and
Page 548 · 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
cooled and iced ; serve the cold Italian Cream with a border of whipped Cream.
Cream Meringues, Iced. — Prepare some meringues as for Cream Meringues, and when they are done and filled with whipped Cream and closed together, take them up on a fork, and dip them in transparent icing.
Cream Meringues, Iced with Preserves. — These are prepared the same as for Cream Meringues, Iced, with the exception of being masked on the inside with any kind of preserve before the whipped Cream is added.
Cream with Orange.— Put the thinly-pared rind of an orange in a saucepan with 1 pint of milk, and place it over the fire until boiling, then move it to the side, and let it simmer for ten minutes. Put 5 table-spoonfuls of caster sugar in a basin with the yolks of four eggs, and beat them well ; then, while still beating, pour in by degrees the boiling milk. Strain the whole through a fine hair sieve, fill small cups with it, and stand them in a pan with boiling water to three-parts their height. Keep simmering at the side of the fire until the Cream thickens. Take the cups out of the water, leave them until slightly cooled, then stand them on ice until wanted for serving.
Cream Pancakes.- -Make a batter with the whites of three eggs and the yolks of four ; put them into a basin, and whisk them well, then add 1 teacupful of Cream, a little sugar, and enough flour to make the batter ; a piece of butter about the size of an egg may be added with advantage. Put this, in small quantities at a time, into a frying-pan with plenty of boiling fat in it, and fry for about five or six minutes, first one side and then the other, turning when the top is set. When done, take them out, and serve with lemon and caster sugar.
Cream Paste flavoured with Coffee. — Put 6oz. of coffee to roast ; when it becomes oily, put it into a saucepan with 3 breakfast-cupfuls of boiling milk, cover over the pan, let it remain until nearly cold, and strain through a cloth. A small quantity should now be mixed with the yolks of six eggs and 2 table-spoonfuls of flour with a little salt in it, the whole put into a saucepan, and boiled slowly until it is of such a consistence that it adheres to the spoon while being stirred. Add 3oz. of butter very slightly coloured in a saucepan, also ilb. of crushed loaf sugar and the same quantity of powdered macaroons ; stirring the whole until smooth and compact.
Cream Paste flavoured with Lemon. — Prepare a paste in a saucepan with the yolks of six eggs and 2 table-spoonfuls of flour ; mix in gradually 3 breakfast-cupfuls of boiling Cream and a little salt, stir well with a wooden spoon over a slow fire until the mixture sticks to the spoon, remove from the fire, and work for two or three minutes, or until it is perfectly smooth, then stir over the fire for ten or twelve minutes longer. Put 2oz. of butter into a saucepan, melt it, and let it slightly colour, and mix this in with the Cream. Rub 4oz. of sugar on half a rind of lemon, scrape it into the saucepan containing the Cream, and work in 4oz. of powdered sweet macaroons, with a few bitter ones, and stir well until the Cream is stiff. Should it be too thick, add a little more Cream, and if the reverse, add the yolks of one or two eggs.
Cream Pie. — (1) Mix |lb. of sugar, lqt. of milk, 3 tablespoonfuls of flour, and the yolks of six eggs together, and
Records on this page
Cream with OrangeCream PancakesCream Paste flavoured with CoffeeCream Pie