Category: Creams & Custards

Chocolate Nut Parfait

Boil without stirring half a cupful of sugar and a quarter of a cupful of water for eight minutes. Then pour the syrup onto one and a half squares of unsweetened chocolate that has been melted over hot water. Add the beaten yolks of two eggs, a few grains of salt and cook over hot water, stirring constantly, until thickened. Remove from the fire, beat until cold, add a half… Continue reading

Dainty Chocolate Custards

Cook four tablespoonfuls of grated chocolate with one cupful of milk and cook in a double boiler until it becomes smooth; then add three cupfuls of milk and when hot pour it over one cupful of sugar which has been mixed with the well beaten yolks of four eggs. Return to the fire and stir until it begins to thicken. It must not boil. Add one teaspoonful of vanilla and… Continue reading

DATE JUNKET

Take a dozen dates (stoned and cut up), half a pint of milk, 1 teaspoonful of sugar, and the same of lemon essence and rennet; stand the dates and half the milk in a pan by the fire, where they will get warm but not hot. Heat the remainder of the milk and sugar, then add the rennet and lemon essence. Mix this with the milk and dates, and leave… Continue reading

BORDER OF FIGS WITH CREAM

Take ½ lb. dried figs, 1 oz. of castor sugar, ¼ oz. leaf gelatine, ½ pint water, 1/8 pint cream, the thinly-cut rind of half a lemon. Cut the figs into small pieces, put them into a jar with the water (sherry or claret may replace a little of the water if liked), sugar and lemon rind, simmer gently on the stove or in the oven until tender, rub through… Continue reading

Lemon Creams

From 1922:

Two tablespoonfuls arrowroot, 2 cupfuls boiling water, 1 small cupful sugar, rind and juice of two lemons, and whites of 3 eggs. Make the arrowroot with the boiling water, add the sugar and rub in the lemon rind and juice. Beat up the whites of the eggs to a stiff froth, mix the yolks with the arrowroot, then stir in the whites thickening over a slow fire… Continue reading