Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Tea | not in our table | 0 |
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
- two pints of cream^
- a pound of sugar
- a cup of strong green tea
- a pound of sugar^ into a stewpan
- two eggs well beaten
Directions
Put a pint and a half of cream and milk, and half a quarter of a pound of sugar, into a stew- pan ; let it boil ten minutes or rather less ; then take it off, and add the whites of two eggs well beaten ; stir together till well mixed. Put the cream on the fire again, and let it boil up five or six times, whipping it the whole time; then arrange in your dish, and when cold, pour over it a little orange-flower water, and sift sugar over it. You may brown it with a hot salamander sometimes, to make a change. Cinnamon cream is made in the same manner.
CEEME DE THE
Is made in the same manner, only adding when boiling a cup of strong green tea, and the yolks of eggs in place of the whites, with a little dissolved isinglass or not, according to your taste.
CEEME DE CAFE
Is made in the same manner, only in place of green tea use some strong coffee.
144 WHIPPED CBEAMS.
CBJSME AU CHOCOIAT
Is prepared as before^ only adding some scraped chocolate^ and whisking it well when mixing. Add isinglass or not^ according to taste and cir- cumstances.
CSEME A l'aLLEMAGNE.
Put two pints of cream^ with about half a quarter of a pound of sugar^ into a stewpan, put it on the fire^ and stir constantly with a wooden spoon^ till it is reduced to a pint ; then take it off the fire, take the gizzard of a fowl, take off the skin, clean and chip it in pieces, put a glass of the cream into a small stewpan, and put the gizzard into it, and put it on hot ashes till it thickens, then strain it through a tamis to the other cream, and put it in the dish in which it is to be served ; put this dish into a bain maree ; when it is thick enough put it to cool. It must be served cold.