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Classic
Cook Books
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page 193
Almond Cream.
Beat four ounces of sweet almonds, and a few bitter, in a mortar, with a
tea-spoonful of water to prevent oiling, both having been blanched. Put the
paste to a quart of cream, and add the juice of three lemons sweetened; beat it
up with a whisk to a froth, which take off on the shallow part of a sieve; fill
glasses with some of the liquor and the froth.
Snow Cream.
Put to a quart of cream the whites of three eggs well beaten, four spoonfuls of
sweet wine, sugar to your taste, and a bit of lemon-peel; whip it to a froth,
remove the peel, and serve in a dish.
Coffee Cream, much admired.
Boil a calf's foot in water till it wastes to a pint of jelly, clear of sediment
and fat. Make a tea-cup of very strong coffee; clear it with a bit of isinglass
to be perfectly bright; pour it to the jelly, and add a pint of very good cream,
and as much fine Lisbon sugar as is pleasant; give one boil up, and pour into
the dish.
It should jelly, but not be stiff. Observe that your coffee be fresh.
Chocolate Cream
Scrape into one quart of thick cream, one ounce of the best chocolate, and a
quarter of a pound of sugar; boil and mill it; when quite smooth, take it off,
and leave it to be cold; then add the whites of nine eggs. Whisk; and take up
the froth on sieves, as others are done; and serve the froth in glasses, to rise
above some of the cream.
Codlin Cream.
Pare and core twenty good codlins; beat them in a mortar, with a pint of cream;
strain it into a dish; and put sugar, bread-crumbs, and a glass of wine, to it.
Stir it well.
Excellent Orange Cream.
Boil the rind of a Seville orange very tender; beat it fine in a mortar; put to
it a spoonful of the best brandy,
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