Stone Cream of Tous Les Mois

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 2 min Total: 2 min
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Place the preserve at the bottom of a glass dish.
  2. Put the milk into a lined saucepan, with the sugar, and make it boil.
  3. Mix to a smooth batter the tous les mois, with a very little cold milk.
  4. Stir it briskly into the boiling milk, add the flavouring, and simmer for 2 minutes.
  5. When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red-currant jelly or preserved fruit.
Original Text
STONE CREAM OF TOUS LES MOIS. 1483. INGREDIENTS.—1/2 lb. of preserve, 1 pint of milk, 2 oz. of lump sugar, 1 heaped tablespoonful of tous les mois, 3 drops of essence of cloves, 3 drops of almond-flavouring. Mode.—Place the preserve at the bottom of a glass dish; put the milk into a lined saucepan, with the sugar, and make it boil. Mix to a smooth batter the tous les mois, with a very little cold milk; stir it briskly into the boiling milk, add the flavouring, and simmer for 2 minutes. When rather cool, but before turning solid, pour the cream over the jam, and ornament it with strips of red-currant jelly or preserved fruit. Time.—2 minutes. Average cost, 10d. Sufficient for 4 or 5 persons. Seasonable at any time.
Notes
—