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Classic
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page 194
the juice of a Seville orange, four ounces of loaf sugar, and the yolks of four
eggs; beat all together for ten minutes; then, by gentle degrees, pour in a pint
of boiling cream; beat till cold; put into custard-cups set into a deep dish of
boiling water, and let them stand till cold again. Put at the top small strips
of orange-paring cut thin, or preserved chips.
Raspberry Cream.
Mash the fruit gently, and let them drain; then sprinkle a little sugar over,
and that will produce more juice; then put the juice to some cream, and sweeten
it; after which, if you choose to lower it with some milk, it will not curdle;
which it would, if put to the milk before the cream; but it is best made of
raspberry-jelly, instead of jam, when the fresh fruit cannot be obtained.
Another way.--Boil one ounce of isinglass-shavings in three pints of cream and
new milk mixed, for fifteen minutes, or until the former be melted: strain it
through a hair-sieve into a basin; when cool put about half a pint of
raspberry-juice, or syrup, to the milk and cream; stir it till well
incorporated; sweeten, and add a glass of brandy; whisk it about till three
parts cold; then put it into a mould till quite cold. In summer use the fresh
juice; in winter, syrup of raspberries.
Spinach Cream.
Beat the yolks of eight eggs with a wooden spoon or a whisk; sweeten them a good
deal; and put to them a stick of cinnamon, a pint of rich cream, three quarters
of a pint of new milk; stir it well; then add a quarter of a pint of
spinach-juice; set it over a gentle stove, and stir it one way constantly till
it is as thick as a hasty pudding. Put into a custard-dish some Naples biscuits,
or preserved orange, in long slices, and pour the mixture over them. It is to be
eaten cold; and is a dish either for supper, or for a second course.
Pistachio Cream.
Blanch four ounces of pistachio nuts; beat them fine with a little rose-water,
and add the paste to a pint of cream; sweeten; let it just boil, and put it into
glasses.
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