Cream, Orange. — Remove and throw
away the white part from the rinds of fom*
Seville oranges, and put the latter, with fom*
ounces of loaf sugar and the juice, into a basin.
Pour on the mixture a pint and a half of boiling
water. Let it stand for two hours, then strain,
and mix the liquid with four eggs✪ Cream, Orange well beaten.
Put all into a saucepan, and simmer gently,
stirring all the time, until the cream thickens ;
it must not boil. Serve in glasses, and put a
sti'ip of candied orange peel at the top of
each glass. If preferred, lemons may be sub-
stituted for oranges. Time, about ten minutes
to simmer. Probable cost, lOd. Sufficient for
ten or twelve glasses.
Cream Pancakes.— Whisk thoroughly
the yolks of three and the whites of two eggs.
Add a small cupful of thick cream, a little
sugar, and sufficient flour to make a good batter.
Put with it a piece of butter about the size of
an egg. Fry in the usufil way. This and all
other batters are better made two or three hours
before thcj' are used. Time to ivy, five or six
minutes. Pro'tjable cost. Is. Sufficient for two
or three persons.
Cream, Patissiere. — Beat two ounces of
fine flour very smoothly and gradually with
three well-beaten eggs, and add, a little at a
time, a pint of boiling milk, or cream and milk,
or cream only. Sweeten it with some lumps of
sugar which have been rubbed on fresh lemon-
rind, and heat the mixture ovev the fire, stii-ring
all the time, until it thickens ; but it must not
boil. This cream is used by the French
instead of our col4 custard, and is very good
made as above, but an ounce and a half
of crushed ratafias, or a little brandy✪ Cream Patissiere, will
improA'e it, and it may then be used for t.'iiilets,
cannelons, small vol-au-vents, &c. Sufficient
for one pint and a half. Probable cost, Sd.,
made with milk.
Cream Pudding, Rich.— Put the thin
rind of a lemon into a pint of cream, bring it
slowly to a boil, and pour it over the finely-grated
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crumb of a French roll. Let it stand to soak,
then boat it -svell with a fork, and add two
table-spoonfuls of suc^ar, a pinch of salt, one or
two di'ops of almond flavouring, a table-spoon-
ful of brandy, and the yolks of six eggs well
beaten. Bake in a buttered dish, and serve
with -wane sauce. Time to bake, half an hour.
Probable cost, 2s. 3d., exclusive of the brandy.
Sufficient for four or five persons.
Cream, Rice. — Put a quart of new milk or
cream into a saucepan with any flavouring that
may be preferred, if lemon-rind, stick cinnamon,
or laurel leaves, the milk should be left stand-
ing by the side of the fire a little while to draw
the flavour. Mi.x two table-spoonfuls of grou✪ Cream Pudding, Richnd
rice with a httle of the milk, and gradually
with the whole of it. Add a well-beaten eg^ and
stu- the cream over a gentle fire till it thickens.
Sweeten to taste, and serve in a glass dish as an
accompaniment to fruit tart or stewed fruit.
The cream should be stirred until cold to
prevent a skin forming on the top. Time,
twenty minutes. Probable cost, 6d. Sufficient
for a quai-t of cream.
Page 422 · 4 recipe records on this page
Presented as published in 1892. 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, Orange. — Remove and throw away the white part from the rinds of four Seville oranges, and put the latter, with four ounces of loaf sugar and the juice, into a basin. Pour on the mixture a pint and a half of boiling water. Let it stand for two hours, then strain, and mix the liquid with four eggs well beaten. Put all into a saucepan, and simmer gently, stirring all the time, until the cream thickens ; it must not boil. Serve in glasses, and put a strip of candied orange peel at the top of each glass. If preferred, lemons may be substituted for oranges. Time, about ten minutes to simmer. Probable cost, lOd. Sufficient for ten or twelve glasses.
Cream Pancakes.— Whisk thoroughly the yolks of three and the whites of two eggs. Add a small cupful of thick cream, a little sugar, and sufficient flour to make a good batter. Put with it a piece of butter about the size of an egg. Fry in the usufil way. This and all other batters are better made two or three hours before they are used. Time to ivy, five or six minutes. Probable cost. Is. Sufficient for two or three persons.
Cream, Patissiere. — Beat two ounces of
fine flour very smoothly and gradually with three well-beaten eggs, and add, a little at a time, a pint of boiling milk, or cream and milk, or cream only. Sweeten it with some lumps of sugar which have been rubbed on fresh lemonrind, and heat the mixture ovev the fire, stirring all the time, until it thickens ; but it must not boil. This cream is used by the French instead of our cold custard, and is very good made as above, but an ounce and a half of crushed ratafias, or a little brandy, will improve it, and it may then be used for tartlets, cannelons, small vol-au-vents, &c. Sufficient for one pint and a half. Probable cost, Sd., made with milk.
Cream Pudding, Rich.— Put the thin
rind of a lemon into a pint of cream, bring it slowly to a boil, and pour it over the finely-grated
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crumb of a French roll. Let it stand to soak, then beat it well with a fork, and add two table-spoonfuls of sugar, a pinch of salt, one or two drops of almond flavouring, a table-spoonful of brandy, and the yolks of six eggs well beaten. Bake in a buttered dish, and serve with wine sauce. Time to bake, half an hour. Probable cost, 2s. 3d., exclusive of the brandy. Sufficient for four or five persons.
Cream, Rice. — Put a quart of new milk or cream into a saucepan with any flavouring that may be preferred, if lemon-rind, stick cinnamon, or laurel leaves, the milk should be left standing by the side of the fire a little while to draw the flavour. Mix two table-spoonfuls of ground rice with a httle of the milk, and gradually with the whole of it. Add a well-beaten egg and stir the cream over a gentle fire till it thickens. Sweeten to taste, and serve in a glass dish as an accompaniment to fruit tart or stewed fruit. The cream should be stirred until cold to prevent a skin forming on the top. Time, twenty minutes. Probable cost, 6d. Sufficient for a quart of cream.
Records on this page
Cream, OrangeCream PatissiereCream, RiceCream Pudding, Rich