Steeple Cream with Wine Sours

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (7)

one pint of strong clear calf's-foot jelly
the yolks of four hard eggs, pounded in a mortar exceeding fine ↝ Egg, yolk only, raw [Eggs and omelets]
the juice of a Seville orange ↝ Orange, raw [Citrus fruits]
as much double refined sugar as will make it sweet
preferred wine sours ↝ Cherries, sour, red, raw [Fruits and Fruit Juices]
a sprig of myrtle ↝ Tangerine, raw [Citrus fruits]
flowers ↝ Sesbania flower, raw [Vegetables and Vegetable Products]

Instructions (5)

Take one pint of strong clear calf's-foot jelly, the yolks of four hard eggs, pounded in a mortar exceeding fine, with the juice of a Seville orange, and as much double refined sugar as will make it sweet.
When your jelly is warm put it in, and keep stirring it till it is cold and grows as thick as cream.
Then put it into jelly glasses.
The next day turn it out into a dish with preferred wine sours.
Stick a sprig of myrtle in the top of every cream, and serve it up with flowers round it.

Original Text

To make STEEPLE CREAM with WINE SOURS.
TAKE one pint of strong clear calf's-foot
jelly, the yolks of four hard eggs, pounded in
a mortar exceeding fine, with the juice of a
Seville orange, and as much double refined sugar
as will make it sweet, when your jelly is warm
put it in, and keep stirring it till it is cold and
grows as thick as cream, then put it into jelly
glasses, the next day turn it out into a dish with
preferred wine sours, stick a sprig of myrtle in
the top of every cream, and serve it up with
flowers round it.

Notes

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