Colonial Amercian Cooking: Recipes for Custards and Creams

a little water, then put one pint of good cream, sweetened to the taste [one to two tablespoons]; boil it; when nearly cold, lay some apricot or raspberry jam on the bottom of a glass dish, and pour it over. This is most excellent.

Burnt Cream

• Set over the fire in a pan three ounces of sifted sugar
• Stir it, and when it browns [this may be omitted if light brown granulated sugar is used], add a quart of cream, and two ounces of isinglass
• Boil and stir till the latter is dissolved
• When sweeten it, and strain [straining should not be necessary] into moulds
• Or,
• This cream may be made by boiling it without sugar, adding the yolks of four eggs, sweetening and sifting over it in a dish loaf sugar, to be browned with a salamander [an object or cooking utensil that is used in a hot fire and capable of withstanding heat]

Lemon Cream

• Take a pint of cream, add the zest of a lemon rubbed on sugar
• Whip it well; add sugar and lemon-juice to palate
• Have half an ounce of isinglass dissolved and cool; when the cream is thick, which it will be when the lemon juice is added, pour in the isinglass, and immediately mould it. A smaller quantity of isinglass may suffice, but that depends on the thickness of the cream
• Other flavors may be used, as orange, almond, maraschino [tsp of flavored extract]
• Or
• Take a pint of thick cream, and put to it the yolks of two eggs well beaten, 4 ounces of fine sugar, and thin rind of a lemon; boil it up, then stir it till almost cold; put the juiced of a lemon in a dish or bowl, and pour the cream upon it. Stirring it till quite cold. 

Raspberry Cream

Put six ounces of raspberry jam to a quart of cream pulp it through a lawn sieve [not necessary if jam is purchased instead of homemade], add to it the juice of lemon [use one tsp of lemon extract] and a little sugar, and whisk it till thick. Serve it in a dish or glasses.

 

Go To Page: 1 2 3

Articles in this Topic    Discussions in this Topic