Colonial America Recipes: Dessert Creams

These authentic recipes for easy-to-make creams are based on directions from Godey’s 1854 (March issue).

Pineapple Cream

Have some pine-apple [pineapple] prepared in syrup, and cut into small dice [1/2” cubes], putting it in your cream with a little of the syrup, the other process as before. [See last week’s recipes.]

 

Raspberry and Currant Cream

Use a pottle [2.0 quarts or 1.9 liters] of raspberries, and the juice of a handful of currants, passed through the sieve with the raspberries, then proceed as before.

 

Crème Meringue

Infuse [slowly add] in a pint of new milk the very thin rind of a lemon, with four or five bitter almonds bruised. As the quantity should not be reduced, it should be kept by the side of the fire until strongly flavored, and not be allowed to boil for more than two or three minutes.

Sweeten it with three ounces of fine sugar in lumps, and when this is dissolved, strain, and mix the milk with half a pint of cream; then stir the whole gradually to the well-beaten yolks of six fresh eggs, and thicken it like boiled custard.

Put it, when cold, into a deep dish; beat to a solid froth the whites of six eggs, mix them with five tablespoonfuls of pounded and sifted sugar [granulated], and spread them evenly over the custard, which should be set immediately into a moderate [325 degrees] oven; baked half an hour, and served directly it is taken out.

 

Italian Cream

Mix one pint of rich cream with half pint of milk; sweeten it to your taste; add two gills [1/4 of a pint or four ounces (118 milliliters)] of Madeira wine; one gill of rose-water; beat these ingredients thoroughly; dissolve in boiling water one and a half ounce of isinglass [gelatin]; strain it through a napkin or sieve, and stir it into the cream; fill the moulds, and when firm, turn out.

 

Almond Cream

Boil one quart of cream with a grated nutmeg, a blade or two of mace, a bit of lemon-peel, and sugar to your taste; then blanch one-quarter of a pound of almonds, and beat them very fine with a tablespoonful of rose-water or orange-flower water [flavored extract]; beat well the whites of nine eggs and strain them [add slowly while stirring] to the almonds; beat them together and rub them well through a coarse hair-sieve; mix until it almost boils; pour it into a bowl and stir it till cold. Put it into cups or glasses and send it to the table.

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