Laurel Cream

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

large laurel-leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
a quart of thick cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of five eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little cold cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
sugar your taste ↝ Sugar, NFS [Sugars and honey]

Instructions (7)

Take large laurel leaves, boil them in a quart of thick cream.
When it is boiled, throw away the leaves.
Beat the yolks of five eggs with a little cold cream and sugar to your taste.
Then thicken the cream with your eggs.
Set it over the fire again, but don't let it boil, keep it stirring all the while one way.
Pour it into china dishes.
When it is cold it is fit for use.

Original Text

TAKE fix large laurel-leaves, boil them in a quart of thick cream, when it is boiled throw away the leaves, beat the yolks of five eggs with a little cold cream, and sugar your taste; then thicken the cream with your eggs, set it over the fire again, but don't let it boil, keep it stirring all the while one way and pour it into china dishes; when it is cold it is fit for use.

Notes

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