Butter Cream (Norwegian)

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Put one pint of cream into a stewpan with the finely-chopped peel of a lemon, two tablespoonfuls of orange-flower water, and three ounces of castor sugar.
  2. Bring to the boil.
  3. Then mix on to twelve raw yolks of eggs, and return the mixture to the stewpan.
  4. Stir it over the fire with a wooden spoon until the mixture thickens and presents a creamy appearance.
  5. Then rub it through a clean tammy, flavour with half a wineglass of Maraschino, a teaspoonful of vanilla essence, and set it aside till cold.
  6. When ready to use put the mixture into the freezer and freeze dry.
  7. Then roll up with cold-wetted butter pats.
  8. Print in the usual way as for butter, then put the pats into a charged ice cave for about thirty minutes before serving.
  9. Dish up in a border of lemon-ice water, garnishing with blanched and finely-shredded Pistachio nuts, and serve with any nice cake, such as chocolate, orange, strawberry, &c., for a dinner or luncheon sweet.
Original Text
Butter Cream (Norwegian) Crème de Beurre à la Norvégienne Put one pint of cream into a stewpan with the finely- chopped peel of a lemon, two tablespoonfuls of orange- flower water, and three ounces of castor sugar; bring to the boil; then mix on to twelve raw yolks of eggs, and return the mixture to the stewpan. Stir it over the fire with a wooden spoon until the mixture thickens and pre sents a creamy appearance; then rub it through a clean tammy, flavour with half a wineglass of Maraschino, a teaspoonful of vanilla essence, and set it aside till cold. When ready to use put the mixture into the freezer and freeze dry; then roll up with cold-wetted butter pats; print in the usual way as for butter, then put the pats into a charged ice cave for about thirty minutes before serving. Dish up in a border of lemon-ice water (‘Book of Ices,’ page 27), garnishing with blanched and finely-shredded Pistachio nuts, and serve with any nice cake, such as chocolate, orange, strawberry, &c., for a dinner or luncheon sweet.
Notes
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