M. aux Fleurs

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

for the custard

roses, violets, jessamine, pinks, and orange flowers ↝ Rose-apples, raw [Fruits and Fruit Juices]
a little milk ↝ Milk, NFS [Milk, reduced fat]
a pint of boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sugar to taste ↝ Sugar, NFS [Sugars and honey]
an ounce of gelatine ↝ Gelatin dessert [Gelatins, ices, sorbets]

for serving

crystallized flowers ↝ Sesbania flower, raw [Vegetables and Vegetable Products]

Instructions (7)

Take roses, violets, jessamine, pinks, and orange flowers, and pound them, adding as you do so a little milk.
Wring all the juice possible from them through a clean cloth, into a pint of boiling cream.
Add this to the yolks of six eggs, with sugar to taste, and let it thicken in the usual way.
Add an ounce of gelatine.
When the custard is thick and the gelatine dissolved, rub it all through a sieve.
When cool, mould and finish off as before.
Serve with crystallized flowers.

Original Text · last edited 4 days ago

M. aux Fleurs.— Take roses, violets, jessamine,
pinks, and orange flowers, and pound them, adding as
you do so a little milk; now wring all the juice
possible from them through a clean cloth, into a pint
of boiling cream; add this to the yolks of six eggs,
with sugar to taste, and let it thicken in the usual
way, adding to it an ounce of gelatine, and when the
custard is thick and the gelatine dissolved, rub it all
through a sieve, and when cool mould and finish off as
before. Serve with crystallized flowers.

Notes

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