Cream for Pies

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 (16)
For the cream base
For perfuming (optional)
For fruit pies (optional)
Instructions (11)
  1. Take a pint of new milk; then add a few coriander seeds washed, a bit of lemon peel, a laurel leaf, a stick of cinnamon, four cloves, a blade of mace, some sugar, and boil all together ten minutes.
  2. Then have ready in another stewpan the yolks of six eggs and half a table spoonful of flour mixed.
  3. Strain the boiled milk mixture to the egg and flour mixture.
  4. Set the mixture over a slow fire, whisk it till it is of a good consistence, and be careful it does not curdle.
  5. When it is cold it may be put over green codlins, gooseberries, or currants, &c. in pies.
Optional Perfuming
  1. When the cream is nearly cold, add a dessert spoonful of orange flower water, a table spoonful of syrup of roses, and a little ambergrise.
For Fruit Pies
  1. Sweeten fruit pies with sifted loaf sugar.
  2. Cover the fruit pies with puff or tart paste.
  3. When served up, cut off the top of the pie.
  4. Cover the fruit with either of the above creams.
  5. Arrange small leaves of baked puff paste around the cream.
Original Text
Cream for Pies. Take a pint of new milk; then add a few coriander seeds washed, a bit of lemon peel, a laurel leaf, a stick of cinnamon, four cloves, a blade of mace, some sugar, and boil all together ten minutes. Then have ready in another[194] stewpan the yolks of six eggs and half a table spoonful of flour mixed, and strain the milk to them. Then set it over a slow fire, whisk it till it is of a good consistence, and be careful it does not curdle. When it is cold it may be put over green codlins, gooseberries, or currants, &c. in pies. N. B. The cream may be perfumed, by adding, when nearly cold, a dessert spoonful of orange flower water, a table spoonful of syrup of roses, and a little ambergrise. Fruit pies, likewise, should be sweetened with sifted loaf sugar, covered with puff or tart paste, and when served up the top to be cut off, the fruit covered with either of the above creams, and small leaves of baked puff paste put round.
Notes
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