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Classic
Cook Books
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page 229
Vanilla cream.
One pint sweet cream and a piece of vanilla are to be boiled together. When it
has boiled down to half its bulk thin it with another pint of cream and add 2
ounces of sugar. Then stir into it 8 eggs. When thickened, take it off and pour
it in a bowl, removing the vanilla. Serve it cold and garnished with preserves
and biscuits.
Cream of whites of eggs.
One pint of cream and as much milk, 1/2 ounce bitter almonds pounded fine, and
1/2 pound of sugar. Place this on the stove and let it boil up. Ten whites of
eggs beaten into a froth and half an ounce starch soaked in milk, must now be
stirred into the boiling cream, which remove immediately from the fire, but
continue the stirring till the cream has begun to cool. Add some lemon juice.
Serve in crystal bowl and garnish with preserves.
Tea cream.
This is prepared exactly in the same way as coffee cream, as per below, using
tea instead of coffee.
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