TEA CREAM

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a quarter of an ounce of fine hyson tea ↝ Tea, ginger [Tea]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
two tea spoonfuls of rennet
sweetmeats

Instructions (5)

To half a pint of milk put a quarter of an ounce of fine hyson tea, boil them together, strain the leaves out.
Put to the milk half a pint of cream, and two tea spoonfuls of rennet.
Set it over some hot embers in the dish you send it to table in, and cover it with a tin plate.
When it is thick it is enough.
Garnish with sweetmeats, and send it up.

Original Text

To make TEA CREAM.
TO half a pint of milk put a quarter of an
ounce of fine hyson tea, boil them together,
strain the leaves out, and put to the milk half a
pint of cream, and two tea spoonfuls of rennet;
set it over some hot embers in the dish you send
it to table in, and cover it with a tin plate;
when it is thick it is enough.—Garnish with
sweetmeats, and send it up.

Notes

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