Russian Cream. Jelly: To one package of gelatine
add one pint of cold water, when dissolved add one pint of
hot water, two cups of sugar, and the juice of six lemons;
stir slowly until well dissolved, then strain into moulds.
142 Creams and Custards
Cream : Cover one package of gelatine with cold water,
when dissolved add one cup of new milk, one cup of sugar,
heat to boiling point, stirring frequently. Then set away to
cool. Whip one quart of thick cream until light, beat the
whites of six eggs and add both to the mixture. When cool
flavor with vanilla. Place the jelly in the bottom of the
moulds, and when stiff and cold add the cream; turn out of
the moulds and serve in slices.
Whipped Cream. Needed: To every pint of cream
allow 3 oz. of pounded sugar, i glass of sherry, or any kind
of sweet white wine, the rind oi }4 sl lemon, the white of i
egg✪ Whipped Cream. Rub the sugar on the lemon rind and pound it in a
mortar until quite fine, and beat up the white of the egg
until quite stiff; put the cream in a large bowl, with the
sugar, wine, and beaten egg, and whip it to a froth; as fast
as the froth rises, take it off with a skimmer, and put it on a
sieve to drain, in a cool place.. This should be made the
day before it is wanted, as the whip is then so much firmer.
The cream should be whipped in a cool place, and in sum-
mer, over ice, if it is obtainable. A plain whipped cream
may be served on a glass dish, and garnished with strips of
angelica, or pastry leaves, or pieces of bright colored jelly;
it makes a very pretty addition to the supper table.
Stewed Apples and Custard. You need seven
good sized apples, the rind of ^ a
lemon or 4 cloves; }^ lb. of sugar, ^
stewed Apples. pint of water, >^ pint of custard.
Pare and take out the cores of the apples, without dividing
them, and, if possible, leave the stalks on; boil the sugar
and water together for 10 minutes; then put in the apples
with the lemon rind or cloves, whichever flavor may be pre-
ferred, and simmer gently until they are tender, taking care
not to let them break. Dish them neatly on a glass dish.
Creams and Custards 143
reduce the syrup b)^ boiling it quickly for a few minutes, let
it cool a little; then pour it over the apples. Have ready
quite half a pint of custard; pour it round, but not over, the
apples when they are quite cold, and the dish is ready for
table. A few almonds, blanched and cut into strips, and
stuck in the apples, would improve their appearance.
Ste"wed Pears. Take six or eight pears, water, sugar,
two ounces of butter, the yolk of an &gg, one-half ounce of
gelatine. Peel and cut the pears in any form that may be
preferred, and steep them in cold
water to prevent their turning black;
put them into a saucepan with sufifi-
stewed Pear-. "^ cient cold water to cover them, and
boil them, with the butter and enough sugar to sweeten
them nicely✪ Stewed Pears, until tender; then brush the pears over with
the yolk of an t%%, sprinkle them with sifted sugar, and
arrange them on a dish. Add the gelatine to the syrup,
simmer it quickly for about five minutes, strain it over the
pears, and let it remain until set. The syrup may be
colored with a little prepared cochineal, which would very
much improve the appearance of the dish.
Page 83 · 3 recipe records on this page
Presented as published in 1894. 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
Russian Cream. Jelly: To one package of gelatine add one pint of cold water, when dissolved add one pint of hot water, two cups of sugar, and the juice of six lemons; stir slowly until well dissolved, then strain into moulds.
142 Creams and Custards
Cream : Cover one package of gelatine with cold water, when dissolved add one cup of new milk, one cup of sugar, heat to boiling point, stirring frequently. Then set away to cool. Whip one quart of thick cream until light, beat the whites of six eggs and add both to the mixture. When cool flavor with vanilla. Place the jelly in the bottom of the moulds, and when stiff and cold add the cream; turn out of the moulds and serve in slices.
Whipped Cream. Needed: To every pint of cream allow 3 oz. of pounded sugar, i glass of sherry, or any kind of sweet white wine, the rind of 1/4 slemon, the white of i egg. Rub the sugar on the lemon rind and pound it in a mortar until quite fine, and beat up the white of the egg until quite stiff; put the cream in a large bowl, with the sugar, wine, and beaten egg, and whip it to a froth; as fast as the froth rises, take it off with a skimmer, and put it on a sieve to drain, in a cool place.. This should be made the day before it is wanted, as the whip is then so much firmer. The cream should be whipped in a cool place, and in summer, over ice, if it is obtainable. A plain whipped cream may be served on a glass dish, and garnished with strips of angelica, or pastry leaves, or pieces of bright colored jelly; it makes a very pretty addition to the supper table.
Stewed Apples and Custard. You need seven good sized apples, the rind of 1/2 a lemon or 4 cloves; 1/2 lb. of sugar, 1/4 stewed Apples. pint of water, 1/2 pint of custard.
Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon rind or cloves, whichever flavor may be preferred, and simmer gently until they are tender, taking care not to let them break. Dish them neatly on a glass dish.
Creams and Custards 143
reduce the syrup by boiling it quickly for a few minutes, let it cool a little; then pour it over the apples. Have ready quite half a pint of custard; pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds, blanched and cut into strips, and stuck in the apples, would improve their appearance.
Stewed Pears. Take six or eight pears, water, sugar, two ounces of butter, the yolk of an egg, one-half ounce of gelatine. Peel and cut the pears in any form that may be preferred, and steep them in cold water to prevent their turning black; put them into a saucepan with sufficient stewed Pears. cold water to cover them, and boil them, with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish. Add the gelatine to the syrup, simmer it quickly for about five minutes, strain it over the pears, and let it remain until set. The syrup may be colored with a little prepared cochineal, which would very much improve the appearance of the dish.
Records on this page
Whipped CreamRussian CreamStewed Pears