Wafers with Cream

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Wafers with Cream
Vanilla Cream
Cake Bottom
Instructions (13)
  1. Take some rolled pink and white ice-wafers and stand them upright on a cake bottom, prepared as below, in a circle, fastening them together with royal icing (see recipe), using a forcing bag and pipe for the purpose, and put it aside till the icing is set.
  2. By means of a bag with plain pipe, fill the wafers with a vanilla cream prepared as below and dish up on a dish on a dish-paper.
  3. Fill up the centre of the case of wafers with any nice ice, such as strawberry ('Book of Ices,' p. 22) or maraschino ('Book of Ices,' p. 17).
  4. Serve for a sweet for dinner, or luncheon party, or for ball supper &c.
Vanilla Cream
  1. Whip one pint of double cream very stiffly.
  2. Add to it three ounces of castor sugar and about a saltspoonful of vanilla essence.
  3. Mix up and use.
Cake Bottom
  1. Rub two ounces of butter in half a pound of flour till smooth.
  2. Add two ounces of castor sugar and one raw egg, and mix with cold water into a very stiff paste.
  3. Roll out about half an inch thick and trim into a nice round shape, about six or seven inches in diameter.
  4. Bake in a moderate oven for about half an hour.
  5. Put to press between two plates with a weight on top.
  6. When cold ornament round the edge with pink and white royal icing by means of a pipe and bag.
Original Text
Wafers with Cream Gaufres Glacées à la Crème Take some rolled pink and white ice-wafers and stand them upright on a cake bottom, prepared as below, in a circle, fastening them together with royal icing (see recipe), using a forcing bag and pipe for the purpose, and put it aside till the icing is set; then, by means of a bag with plain pipe, fill the wafers with a vanilla cream prepared as below and dish up on a dish on a dish-paper; fill up the centre of the case of wafers with any nice ice, such as strawberry ('Book of Ices,' p. 22) or maraschino ('Book of Ices,' p. 17). Serve for a sweet for dinner, or luncheon party, or for ball supper &c. Vanilla Cream.—Whip one pint of double cream very stiffly, then add to it three ounces of castor sugar and about a saltspoonful of vanilla essence; mix up and use. Cake Bottom.—Rub two ounces of butter in half a pound of flour till smooth, then add two ounces of castor sugar and one raw egg, and mix with cold water into a very stiff paste; roll out about half an inch thick and trim into a nice round shape, about six or seven inches in diameter, and bake in a moderate oven for about half an hour; put to press between two plates with a weight on top, and when cold ornament round the edge with pink and white royal icing by means of a pipe and bag.
Notes
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