CREAM (ICE). — To a quart of boiling cream add eight eggs,
well beaten ; thicken over the fire, but mind it does not curdle. As soon
as it is removed from the fire, mix it with a little melted isinglass, rub the
whole through a sieve, and try a little in a small mould over ice. If the
cream has not substance enough to allow of its being turned upside down,
add a little more isinglass. Freeze over ice.
CREAM (ITALIAN). — Boil a pint of cream with a pint of
milk, throw in the grated peel of an orange and a lemon, a pinch of salt,
and half a pound of sugar. When the peel has imparted a flavour to the
cream, beat into it the yolks of eight eggs, thicken with a little flour ; strain
through a fine sieve into a mould, and place the mould in a hot bath on
the hob till the cream is set.
CREAM (LEMON). — Throw the peel of a lemon into equal
quantities of boiling milk and cream, sweeten with sugar, and add a pinch
of salt. When the peel is sufficiently infused, proceed as in making
Vanilla Cream. If the cream is tc be white, use the whites of the eggs
only ; if yellow, use the yolks.
CREAM (LEMON-PEEL). — Boil a pint of cream, let it stand
till half cold, then add the yolks of three or four eggs, and stir till quite
cold ; afterwards put it on the fire with a quarter of a pound of loaf sugar
and a teaspoonful of grated lemon-peel ; stir constantly till it is hot, and
when cool pour into glasses.
CREAM (MARBLED). — Make each cream separately, but be
sure they are all of the same substance, for should one be thicker than the
other they would separate in the dish. Rub the mould lightly over with
oil, give it a sloping direction, and pour in, say, a little Vanilla cream ; let
it freeze, then turn the mould and pour in a little chocolate cream ; let that
freeze, and so on till the mould is full of light and dark creams, alternately
put together.
CREAM (ORANGE FLOWER). — This is made in the same
manner as Cream au Th6, with the exception that instead of tea, a large
pinch of orange flowers is infused in the cream until the flavour is obtained,
when the eggs and isinglass are added.
CREAM (PEACH). — Infuse the fruit in a small quantity of
syrup till it is tender, drain, and pound the kernels very fine in a mortar :
rub the fruit and kernels through a sieve, and mix with whipped cream.
CREAM (PINE-APPLE). — Infuse the rind of a pine-apple in
boiling cream, and proceed as is usual with other fruit creams. The rind
only must be used, as the pulp of the pine-apple being acid, the cream
would curdle.
CREAM PUFFS. — Two eggs well beaten, half a pound of sugar,
half a pound of butter, two tablespoonfuls of baking powder, and a pound
and a quarter of flour. Bake ; divide the cakes in halves while hot, and
fill with cream made as follows Two eggs, a pint of milk, a quarter or
a pound of sugar, and a quarter of a pound of flour✪ Cream Puffs. Cook till thick.
49
CREAM (RASPBERRY). — This in made in precisely the same
way as is hereinafter directed for preparing strawberry cream, the only
difference being in the kind of fruit used.
CREAM (SALAD). — See Salad Cream.
Page 53 · 1 recipe record on this page
Presented as published in 1891. 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 (ICE). — To a quart of boiling cream add eight eggs, well beaten ; thicken over the fire, but mind it does not curdle. As soon as it is removed from the fire, mix it with a little melted isinglass, rub the whole through a sieve, and try a little in a small mould over ice. If the cream has not substance enough to allow of its being turned upside down, add a little more isinglass. Freeze over ice.
CREAM (ITALIAN). — Boil a pint of cream with a pint of milk, throw in the grated peel of an orange and a lemon, a pinch of salt, and half a pound of sugar. When the peel has imparted a flavour to the cream, beat into it the yolks of eight eggs, thicken with a little flour ; strain through a fine sieve into a mould, and place the mould in a hot bath on the hob till the cream is set.
CREAM (LEMON). — Throw the peel of a lemon into equal quantities of boiling milk and cream, sweeten with sugar, and add a pinch of salt. When the peel is sufficiently infused, proceed as in making Vanilla Cream. If the cream is tc be white, use the whites of the eggs only ; if yellow, use the yolks.
CREAM (LEMON-PEEL). — Boil a pint of cream, let it stand till half cold, then add the yolks of three or four eggs, and stir till quite cold ; afterwards put it on the fire with a quarter of a pound of loaf sugar and a teaspoonful of grated lemon-peel ; stir constantly till it is hot, and when cool pour into glasses.
CREAM (MARBLED). — Make each cream separately, but be sure they are all of the same substance, for should one be thicker than the other they would separate in the dish. Rub the mould lightly over with oil, give it a sloping direction, and pour in, say, a little Vanilla cream ; let it freeze, then turn the mould and pour in a little chocolate cream ; let that freeze, and so on till the mould is full of light and dark creams, alternately put together.
CREAM (ORANGE FLOWER). — This is made in the same manner as Cream au Thé, with the exception that instead of tea, a large pinch of orange flowers is infused in the cream until the flavour is obtained, when the eggs and isinglass are added.
CREAM (PEACH). — Infuse the fruit in a small quantity of syrup till it is tender, drain, and pound the kernels very fine in a mortar : rub the fruit and kernels through a sieve, and mix with whipped cream.
CREAM (PINE-APPLE). — Infuse the rind of a pine-apple in boiling cream, and proceed as is usual with other fruit creams. The rind only must be used, as the pulp of the pine-apple being acid, the cream would curdle.
CREAM PUFFS. — Two eggs well beaten, half a pound of sugar, half a pound of butter, two tablespoonfuls of baking powder, and a pound and a quarter of flour. Bake ; divide the cakes in halves while hot, and fill with cream made as follows Two eggs, a pint of milk, a quarter or a pound of sugar, and a quarter of a pound of flour. Cook till thick.
CREAM (RASPBERRY). — This in made in precisely the same way as is hereinafter directed for preparing strawberry cream, the only difference being in the kind of fruit used.
CREAM (SALAD). — See Salad Cream.
Records on this page
Cream Puffs