Vanilla Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 quart mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for dissolving isinglass
alternative flavouring
Instructions (10)
  1. Put the milk and sugar into a saucepan, and let it get hot over a slow fire.
  2. Beat up the yolks of the eggs, to which add gradually the sweetened milk.
  3. Flavour the whole with essence of vanilla.
  4. Put the mixture into a jug, and place this jug in a saucepan of boiling water.
  5. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps.
  6. Take it off the fire.
  7. Stir in the isinglass, which should be previously dissolved in about 1/4 pint of water, and boiled for 2 or 3 minutes.
  8. Pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish.
Alternative flavouring method
  1. Instead of using the essence of vanilla, a pod may be boiled in the milk instead, until the flavour is well extracted.
  2. A pod, or a pod and a half, will be found sufficient for the above proportion of ingredients.
Original Text
VANILLA CREAM. 1490. INGREDIENTS.—1 pint of milk, the yolks of 8 eggs, 6 oz. of sugar, 1 oz. of isinglass, flavouring to taste of essence of vanilla. [Illustration: VANILLA-CREAM MOULD.] Mode.—Put the milk and sugar into a saucepan, and let it get hot over a slow fire; beat up the yolks of the eggs, to which add gradually the sweetened milk; flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of boiling water. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps. Take it off the fire; stir in the isinglass, which should be previously dissolved in about 1/4 pint of water, and boiled for 2 or 3 minutes; pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish. Instead of using the essence of vanilla, a pod may be boiled in the milk instead, until the flavour is well extracted. A pod, or a pod and a half, will be found sufficient for the above proportion of ingredients. Time.—About 10 minutes to stir the mixture. Average cost, with the best isinglass, 2s. 6d. Sufficient to fill a quart mould. Seasonable at any time. VANILLE or VANILLA, is the fruit of the vanillier, a parasitical herbaceous plant, which flourishes in Brazil, Mexico, and Peru. The fruit is a long capsule, thick and fleshy. Certain species of this fruit contain a pulp with a delicious perfume and flavour. Vanilla is principally imported from Mexico. The capsules for export are always picked at perfect maturity. The essence is the form in which it is used generally and most conveniently. Its properties are stimulating and exciting. It is in daily use for ices, chocolates, and flavouring confections generally.
Notes
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