Coffee Cream

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (12)
  1. Boil the coffee, cream, sugar, lemon rind, and isinglass, stirring now and then, till the cream is highly flavoured with the coffee.
  2. It might, perhaps, be better to flavour the cream first, and then dissolve the isinglass and put it to it.
  3. Take it off the fire.
  4. Add the beaten yolks of six eggs to the cream and continue to beat it till it is about lukewarm, lest the eggs should turn the cream.
  5. Strain the whole through a fine sieve into the dish in which you mean to serve it.
  6. Fix the serving dish into a stewpan of boiling water, ensuring only the bottom touches the water and no water gets into the cream.
  7. Cover the cream with the lid of a stewpan and place two or three bits of lighted charcoal on the lid, moving them to ensure even setting.
  8. The mixture should only simmer.
  9. Cook for a short time, then remove the lid. If not set enough, cover again and add fresh charcoal.
  10. The mixture should set to form a weak jelly.
  11. Remove from heat and keep in a cool place until serving.
  12. If you wish to turn it out in a mould, boil more isinglass in it.
Original Text
Coffee Cream. Take two ounces of whole coffee, one quart of cream, about four ounces of fine sugar, a small piece of the yellow rind of a lemon, with rather less than half an ounce of the best picked isinglass. Boil these ingredients, stirring them now and then, till the cream is highly flavoured with the coffee. It might, perhaps, be better to flavour the cream first, and then dissolve the isinglass and put it to it. Take it off the fire; have ready the yolks of six eggs beaten, which add to the cream, and continue to beat it till it is about lukewarm, lest the eggs should turn the cream. Strain the whole through a fine sieve into the dish in which you mean to serve it, which must be first fixed into a stewpan of boiling water, that will hold it so commodiously, that the bottom only will touch the water, and not a drop of the water come to the cream. Cover the cream with the lid of a stewpan, and in that lid put two or three bits of lighted charcoal, moving them from one part to another, that it may all set alike; it should only simmer. When it has done in this manner for a short time, take off the cover of the stewpan; if not done enough, cover it again, and put fresh charcoal; it should be done so as to form a weak jelly. Take it off, and keep it in a cool place till you serve it. If you wish to turn it out in a mould, boil more isinglass in it. Tea cream is made in the same manner.
Notes
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