(2) Cut up half-a-dozen stale Trench rolls into slices, and
into slips lin. by 2jin. long, put them on a dish, pour over
1 breakfast-cupful of Cream and 1 teacupful of milk✪ Cream Toasts, and
dust over the top some cinnamon sugar. Let the bread soak
well in the Cream, then dip in egg, pop them into a frying-
pan with boiling oil or butter, and fry for ten minutes, or
until they are a light brown colour. Serve on a folded napkin
after allowing them to drain.
Cream Toffy. — Put 4j-lb. of sugar into a saucepan with lqt.
of rich Cream or milk, boil to the ball degree (see Sugar-
boiling), add lOoz. of butter, and stir well until the latter
is dissolved and thoroughly incorporated. Boil to the crack
degree, turn it out on to a buttered marble slab, and when
sufficiently cool turn in the edges, cut it up into the required
shapes, let them get cold, and they are ready for use.
Cream Trifle. — (1) Sweeten lqt. of Cream with powdered white
sugar, and add to it the grated peel of a lemon. Put 1 gill
of white wine into a bowl, pour over the sweetened Cream,
and whisk to a froth, which as it is formed lay to drain on a
sieve turned upside down ; return the Cream that drains from
it to the bowl, and whisk it to froth. Take a deep glass dish,
and at the bottom of it put a layer of the frothed Cream ;
cut some Naples biscuits as thin as possible, arrange a layer
of them lightly over the froth, and put some red currant
jelly over ; then begin again with the froth, put over it
biscuits sliced as before, red currant jelly next, and finish
with a layer of froth. Pour what may remain of the Cream
gently into the dish, and garnish with some candied orange-
and citron-peel✪ Cream Trifle cut into thin shreds.
(2) Beat the yolks of three eggs and the white of one, and
stir in gradually 1J- pints of milk. Mix 4 table-spoonfuls of
best wheat-flour with 2 table-spoonfuls of caster sugar and
the grated peel of one lemon ; stir the beaten eggs and milk in
with this, pour all into a saucepan, and stir over a slow
fire. Put idb. of small ratafias at the bottom of a shallow
dish, and when the Cream is sufficiently boiled pour it through
a fine hair sieve upon the cakes. When cold, dust some finely-
powdered cinnamon over the top, and serve.
Cream a la Versailles. — Put 1 teacupful of sugar into a
saucepan on the fire, and stir gently until it is of a light
brown. Pour in 2 table-spoonfuls of water, stir for a minute,
and mix in lqt. of milk. Add ^ teaspoonful of salt, beaten
up with seven eggs, and ^ teaspoonful of vanilla extract ;
turn the whole into a charlotte-russe mould, after slightly
buttering it, set it in a pan of warm water, and bake in a
moderate oven for about forty minutes. Push a knife down
the centre to test it, and if the custard is not milky, it is
done. Put it in a cool place, let it remain until quite cold,
turn it out on to a dish, and serve with caramel sauce
poured over.
Cream Whey. — Put 2 breakfast- cupfuls of skimmed milk into
a saucepan, make it hot without boiling, add 1 dessert-spoonful
of vinegar, and let it remain until it curdles ; then strain the
milk through muslin into a bowl, add 2 table-spoonfuls of
Cream, and sugar to taste✪ Cream Whey, and serve.
Page 557 · 5 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) Cut up half-a-dozen stale French rolls into slices, and into slips lin. by 2jin. long, put them on a dish, pour over 1 breakfast-cupful of Cream and 1 teacupful of milk, and dust over the top some cinnamon sugar. Let the bread soak well in the Cream, then dip in egg, pop them into a fryingpan with boiling oil or butter, and fry for ten minutes, or until they are a light brown colour. Serve on a folded napkin after allowing them to drain.
Cream Toffy. — Put 4j-lb. of sugar into a saucepan with lqt. of rich Cream or milk, boil to the ball degree (see Sugarboiling), add lOoz. of butter, and stir well until the latter is dissolved and thoroughly incorporated. Boil to the crack degree, turn it out on to a buttered marble slab, and when sufficiently cool turn in the edges, cut it up into the required shapes, let them get cold, and they are ready for use.
Cream Trifle. — (1) Sweeten lqt. of Cream with powdered white sugar, and add to it the grated peel of a lemon. Put 1 gill of white wine into a bowl, pour over the sweetened Cream, and whisk to a froth, which as it is formed lay to drain on a sieve turned upside down ; return the Cream that drains from it to the bowl, and whisk it to froth. Take a deep glass dish, and at the bottom of it put a layer of the frothed Cream ; cut some Naples biscuits as thin as possible, arrange a layer of them lightly over the froth, and put some red currant jelly over ; then begin again with the froth, put over it biscuits sliced as before, red currant jelly next, and finish with a layer of froth. Pour what may remain of the Cream gently into the dish, and garnish with some candied orangeand citron-peel cut into thin shreds.
(2) Beat the yolks of three eggs and the white of one, and stir in gradually 1J- pints of milk. Mix 4 table-spoonfuls of best wheat-flour with 2 table-spoonfuls of caster sugar and the grated peel of one lemon ; stir the beaten eggs and milk in with this, pour all into a saucepan, and stir over a slow fire. Put idb. of small ratafias at the bottom of a shallow dish, and when the Cream is sufficiently boiled pour it through a fine hair sieve upon the cakes. When cold, dust some finelypowdered cinnamon over the top, and serve.
Cream a la Versailles. — Put 1 teacupful of sugar into a saucepan on the fire, and stir gently until it is of a light brown. Pour in 2 table-spoonfuls of water, stir for a minute, and mix in lqt. of milk. Add ^ teaspoonful of salt, beaten up with seven eggs, and ^ teaspoonful of vanilla extract ; turn the whole into a charlotte-russe mould, after slightly buttering it, set it in a pan of warm water, and bake in a moderate oven for about forty minutes. Push a knife down the centre to test it, and if the custard is not milky, it is done. Put it in a cool place, let it remain until quite cold, turn it out on to a dish, and serve with caramel sauce poured over.
Cream Whey. — Put 2 breakfast- cupfuls of skimmed milk into a saucepan, make it hot without boiling, add 1 dessert-spoonful of vinegar, and let it remain until it curdles ; then strain the milk through muslin into a bowl, add 2 table-spoonfuls of Cream, and sugar to taste, and serve.
Records on this page
Cream ToastsCream a la VersaillesCream ToffyCream TrifleCream Whey