Cream—Italian or Chantilly Cream. No. 1.

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 (5)

1 pt. cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
a pounded stick of vanilla ↝ Vanilla extract [Spices and Herbs]
essence of lemon, vanilla, orange-flower water, or what you will
sponge (“Lady’s finger.”) biscuits divided and cut into shapes

Instructions (4)

Whip the cream until well-sweetened.
Flavour with essence of lemon, vanilla, orange-flower water, or what you will.
Ornament with sponge (“Lady’s finger.”) biscuits divided and cut into shapes, if desired.
Serve with fruit tarts.

Original Text

Cream—Italian or Chantilly Cream. No. 1.
The best (like ours at Turin) is only well-sweetened plain whipped cream, flavoured with essence of lemon, vanilla, orange-flower water, or what you will. 1 pt. cream, 2 ozs. sugar, and a pounded stick of vanilla.
(No wine, no lemon-juice.)
Ornament if you like with sponge (“Lady’s finger.”) biscuits divided and cut into shapes. Serve with fruit tarts. This cream is used in Charlotte Russe and many other recipes.

Notes

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