Cream—“ Burnt Cream.” No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a little lemon peel shredded fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
some sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of 6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whites of 4 ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a table-spoonful of orange-flower water
1 of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. of fine sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Boil the lemon peel with the cream and sugar.
Beat the egg yolks and whites separately in 2 basins.
As soon as the cream has cooled, add the eggs, orange-flower water, and flour.
Set over the fire and stir until thick.
Pour into a trifle dish.
When completely cold, sift the sugar over the top and salamander until very brown.

Original Text

Cream—“ Burnt Cream.” No. 2. (Miss Stovin.)
Take a little lemon peel shredded fine, and boil it with a pint of cream and some sugar.
Then take the yolks of 6 eggs and the whites of 4, and beat them separately in 2 basins.
As soon as the cream has cooled put in the eggs with a table-spoonful of orange-flower water, and 1 of fine flour. Set it over the fire, keep stirring till it is thick, and then put it into a trifle dish.
When it is quite cold sift ¼ lb. of fine sugar all over it, and salamander the sugar till it is very brown.

Notes

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