Tea Cream

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Boil the cream, coriander seeds, cinnamon stick, lemon peel, and sugar together for ten minutes.
  2. Add the green tea.
  3. Strain the cream mixture to the beaten egg whites.
  4. Whisk over a fire until it begins to thicken.
  5. Fill cups or a deep dish.
  6. Chill until cold.
  7. Garnish with whole ratafias.
Original Text
Tea Cream. Take a pint of cream, a few coriander seeds washed, a stick of cinnamon, a bit of lemon peel, and sugar; boil them together for ten minutes; then add a gill of very strong green tea. Have ready the whites of six eggs beat up, and strain to them the cream; whisk it over a fire till it begins to thicken, then fill cups or a deep dish, and when cold garnish with whole ratafias. [197]
Notes
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