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Coffee Cream

(Confectionary.) - (The Lady's Own Cookery Book)

Take two ounces of whole coffee, one quart of cream, about four ounces

of fine sugar, a small piece of the yellow rind of a lemon, with rather

less than half an ounce of the best picked isinglass. Boil these

ingredients, stirring them now and then, till the cream is highly

flavoured with the coffee. It might, perhaps, be better to flavour the

cream first, and then dissolve the isinglass and put it to it. Take it

off the fire; have ready the yolks of six eggs beaten, which add to the

cream, and continue to beat it till it is about lukewarm, lest the eggs

should turn the cream. Strain the whole through a fine sieve into the

dish in which you mean to serve it, which must be first fixed into a

stewpan of boiling water, that will hold it so commodiously, that the

bottom only will touch the water, and not a drop of the water come to

the cream. Cover the cream with the lid of a stewpan, and in that lid

put two or three bits of lighted charcoal, moving them from one part to

another, that it may all set alike; it should only simmer. When it has

done in this manner for a short time, take off the cover of the stewpan;

if not done enough, cover it again, and put fresh charcoal; it should be

done so as to form a weak jelly. Take it off, and keep it in a cool

place till you serve it. If you wish to turn it out in a mould, boil

more isinglass in it. Tea cream is made in the same manner.

Other Recipes

Italian Coffee Cream.

Heat 2 tablespoonfuls of olive-oil in a stew-pan; add 2 sliced onions,
a clove of garlic and a few capers. Let fry a few minutes. Stir in 1
tablespoonful of flour until brown; add 1/2 cup of stock; season with
salt, pepper, cinnamon, cloves and a pinch of saffron. Add 1 cup of
white wine; let boil; then add cooked veal sliced thin. Let cook ten
minutes in the sauce and serve very hot.

Other Recipes

Crema Rappresa Coffee Cream

Ingredients: Coffee, cream, eggs, sugar, butter.

Bruise five ounces of freshly roasted Mocha coffee, and add it to

three-quarters of a pint of boiling cream; cover the saucepan, let it

simmer for twenty minutes, then pass through a bit of fine muslin. In

the meantime mix the yolks of ten eggs and two whole eggs with eight

ounces of castor sugar and a glass of cream; add the coffee cream to

this and pass the whole through a fine sieve into a buttered mould.

Steam in a bain-marie for rather more than an hour, but do not let the

water boil; then put the cream on ice for about an hour, and before

serving turn it out on a dish and pour some cream flavoured with stick

vanilla round it.

Other Recipes

Coffee Cream

Dissolve an ounce of Nelson's Gelatine, previously soaked in

half-a-pint of cold milk, in a pint-and-a-half of boiling milk with two

ounces of sugar; stir in sufficient strong Essence of Coffee to flavour

it, and when on the point of setting put it into a mould.

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