Cream Dish

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
base
layers
topping
garnish
Instructions (14)
  1. Prepare a soup-dish or a deep glass dish set in a china dish.
  2. Take a quart of the thickest cream, sweeten it with fine sugar, add a gill of sack, and the grated yellow rind of a lemon.
  3. Mill the cream until it forms a thick froth.
  4. Carefully pour the thin cream from the froth into the prepared dish.
  5. Cut a French roll (or as many as needed) as thinly as possible.
  6. Lay a light layer of the thin roll on the cream.
  7. Add a layer of currant jelly.
  8. Add another very thin layer of roll.
  9. Add a layer of hartshorn jelly.
  10. Add another layer of French roll.
  11. Whip the saved cream froth very well until milled up.
  12. Lay the whipped froth on top, heaping it as high as possible.
  13. Decorate the rim of the dish with fruit or sweet-meats as desired.
  14. Optionally, place the thickest cream at the bottom of the dish.
Original Text
You may take a soup-dish, according to the size and quantity you would make, but a pretty deep glass dish is best, and set it in a china dish: first take a quart of the thickest cream you can get, make it pretty sweet with fine sugar, pour in a gill of sack, grate the yellow rind of a lemon in, and mill the cream till it is all of a thick froth, then carefully as you can pour the thin from the froth into a dish; take a French roll, or as many as you want, cut it as thin as you can, lay a layer of that as light as possible on the cream, then have of currant jelly, then a very thin layer of roll, and then hartshorn jelly, then French roll, and over whip your froth which you saved off the cream very well milled up, and lay at top as high as you can heap it; and as for the rim of the dish, set it round with fruit or sweet-meats, according to your fancy. This looks very prettily in the middle of a table with candles round it, and you may make it of as many different colours as you fancy, and according to what jellies and glases or sweet-meats you have, or at the bottom of your dish you may put the thickest cream you can get, but that is as you fancy.
Notes
—