Cream of Apples, Quinces, Gooseberries, Prunes, or Raspberries

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Cream base
Fruit base
Seasoning
Instructions (10)
  1. Boil the cream with whole mace.
  2. Keep stirring the cream until it begins to thicken at the bottom and sides.
  3. Tenderly boil the apples, quinces, and berries until they will crash in the pulp.
  4. Season the fruit pulp with rose-water and sugar to your taste.
  5. Make the fruit pulp ready before boiling the cream.
  6. Mix the well-beaten and strained eggs with a little cold cream.
  7. Add the egg and cream mixture to the boiled cream.
  8. Cover the fruit pulp with the egg cream, which should have a little rose-water and sugar added to it.
  9. Put the mixture into dishes.
  10. When the dishes are cold, drain out any watery rose-water and sugar from the top with a spoon.
Original Text
Cream of Apples, Quinces, Gooseberries, Prunes, or Raspberries. TO every quart of cream take four eggs, being first well beat and strained; mix them with a little cold cream, and put it to your cream, being first boiled with whole mace; keep it stirring till you find it begin to thicken at the bottom and sides; your apples, quinces, and berries must be tenderly boiled, so that they will crash in the pulp; then season it with rose-water and sugar to your taste, putting it up into dishes; and when they are cold, if there be any rose-water and sugar, which lies waterish at the top, let it be drained out with a spoon; this pulp must be made ready before you boil your cream; and when it is boiled, cover over your pulp as pretty thick as with your egg cream, which must have a little rose-water and sugar, put to it.
Notes
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