Staple Cream

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Put hartshorn and ivory into a stone bottle, fill with fair water to the neck, add gum Arabick and gum dragon.
  2. Tie the bottle very close and set it into a pot of water with hay at the bottom.
  3. Let it stand six hours, then take it out and let it stand an hour before opening.
  4. Strain the liquid to obtain a strong jelly.
  5. Beat blanched almonds very fine.
  6. Mix the beaten almonds with a pint of thick cream and let it stand.
  7. Strain the almond and cream mixture.
  8. Mix the strained almond mixture with a pound of jelly.
  9. Set the mixture over the fire until it is scalding hot, but do not boil.
  10. Sweeten to taste with double-refined sugar.
  11. Remove from heat and add a little amber.
  12. Pour into small high gallipots, shaping the top like a sugar-loaf.
  13. When cold, turn them out.
  14. Lay cold whipped cream about them in heaps.
Original Text
To make Staple Cream. TAKE five ounces of hartshorn, and two ounces of ivory, and put them into a stone bottle, fill it up with fair water to the neck, put in a small quantity of gum Arabick, and gum dragon; then tie up the bottle very close, and set it into a pot of water, with hay at the bottom. Let it stand six hours, then take it out, and let it stand an hour before you open it, let it fly in your face; then strain it, and it will be a strong jelly, then take a pound of blanched almonds, beat them very fine, mix it with a pint of thick cream, and let it stand while; then strain it out, and mix it with a pound of jelly, set it over the fire till it is scalding hot, sweeten it to your taste with double-refined sugar, then take it off, put in a little amber, and pour it into small high gallipots, like a sugar-loaf at top; when it is cold, turn them out, and lay cold whipt cream about them in heaps. Be sure it does not boil when the cream is in.
Notes
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