Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pint of fresh raspberries
- a pint of milk^
- a pint of good cream
- a pound of sifted sugar
- three half-pints of cream
- half reduced^ let it cool a little^
- two eggs
- two spoonsful of cream
Directions
Take half a pint of fresh raspberries, picked and washed^ pound them in a mortar ; boil three half-pints of cream with half a pint of milk^ and sugar to taste ; let it boil till half reduced^ let it cool a little^ and put in your raspberries ; mix them together. Dissolve about the size of a coffee-grain of rennet^ and put it to your cream when lukewarm only; then pass all through the tamis into a compotier that can bear the fire without cracking; put the compotier on some hot ashes^ cover it^ and put a little hot ashes on the cover. When the cream is set, put it in a cool place, or on ice till you serve.
188 WHIPPED CREAMS.
CEEME DE F&AISES
Is made in the same manner^ with this differ- ence, that on taking the cream off the fire when safficiently reduced, you add the yolks of two eggs, first beaten with two spoonsful of cream ; then put it on the fire for a minute, stirring the cream till the eggs are done, without boiling, or they will curdle. Finish as before.
CKEME FOUETrEE.
Take a pint of good cream, put it into an earthen pan, with a Uttle orange-flower water, or the flowers praline, half a quarter of a pound of sifted sugar, about the size of a nut of gum- dragon, pounded and sifted. Whip your cream, and as it rises in froth, with a strainer put it on a tamis, and continue to whip it till all is finished ; take the drainings firom the tamis, and whip that also ; then put your cream into the dish you serve it in — glass is best — and garnish with citron and preserved fruit cut in fillets. Those who like the flavour of lemon-peel, can add it grated on sugar, or cut the rind of a lemon fine, and let it infuse when the cream is whipped. Serve it high in the dish, and if you have any left, serve in glasses.
WHIPPED CREAMS. 139