1431. MARASCHINO BAVARIAN CREAM

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Whip a pint of double cream until it presents somewhat of the appearance of snow, taking care not to overdo it, as it would then produce butter.
  2. When the cream is whipped, add one ounce and a half of clarified isinglass, a gill and a half of genuine maraschino, the juice of a lemon, and four ounces of pounded sugar.
  3. Mix these well together.
  4. Pour the cream into a mould, previously very slightly oiled inside with oil of sweet almonds.
  5. Set the cream in rough ice, and when it has become firm, turn it out on its dish.
  6. The mould having been oiled, prevents the necessity of dipping this delicate cream in warm water, previously to turning it out.
Original Text
1431. MARASCHINO BAVARIAN CREAM. WHIP a pint of double cream, until it presents somewhat of the appearance of snow, taking care not to overdo it, as it would then produce butter. When the cream is whipped, add one ounce and a half of clarified isinglass, a gill and a half of genuine maraschino, the juice of a lemon, and four ounces of pounded sugar; mix these well together, and pour the cream into a mould, previously very slightly oiled inside with oil of sweet almonds; set the cream in rough ice, and when it has become firm, turn it out on its dish. The mould having been oiled, prevents the necessity of dipping this delicate cream in warm water, previously to turning it out. This kind of cream may also be flavoured with all kinds of liqueurs; also with the essences of orange, lemon, orange-flowers, vanilla, roses, and bitter almonds.
Notes
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