Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Water | 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
- four ounces of very finely powdered sugar
- two ounces of the very best chocolate
- a pound of ripe red strawberries would be sufficient
- a quart of cream
- a pound of pistachio kernels
- a tablespoonful of orange-flower water
- a pint of milk
- a pint of cream
- a pint of sweetened milk that has been boiled separ- ately
- two before it is used
- two into boiling water
- six yolks of eggs
- four large
- two bay-leaves in the milk
Directions
warm, it is best to put the tin or pan containing the cream into ice an hour or two before it is used. Old French cookery- books recommend the addition of a little powdered gum, not bigger than a pea, and the gum recommended is that known as tragacanth. Others again beat up the white of an egg to a stiff froth, and add this to the cream. It is a good plan when the cream fails to froth completely to take off the top froth and drain it on a sieve placed upside down. The cream that drains through can be added to what is left and re-whipped. It is also a good plan to make whipped cream some time before it is wanted, and, indeed, it can be prepared with advantage the day before. When the cream is drained (we are supposing a quart to have been used) it should be mixed with three or four ounces of very finely powdered sugar, as well as the par- ticular kind of flavouring that will give the cream its name. For instance, we can have, if liqueurs are allowed —
Maraschino Cream. — This is simply made by mixing a small glass of maraschino with some whipped cream, properly sweetened.
Coffee Cream.— Make a very strong infusion of pure coffee that has been roasted a high colour. It will be found best to re-roast coffee berries in the oven if you have not got a proper coffee-roaster. Pound the berries in a pestle and mortar, or grind them very coarsely ; then make a strong infusion with a very small quantity of water, and strain it till it is quite bright. This is mixed with the whipped sweetened cream.
Chocolate Cream. — Take about two ounces of the very best chocolate and dissolve it in a little boiling water; let it get cold, and then mix with the whipped sweetened cream.
Vanilla Cream. — Yanilla cream is nicest when a fresh vanilla pod is used for the purpose, but a more simple pro- cess is to use a little essence of vanilla.
Orange Cream. — Rub some lumps of sugar on the outside of an orange, and pound this sugar very finely, and then mix it with the whipped cream.
Lemon Cream.— Proceed exactly as in making orange cream, only substituting lemon for orange.
CEEixMS, CtiSTAUDS, AND CHEESE-CAKES.
Strawberry Cream.— The juice only of the strawberry should be used. This juice should be mixed with the powdered sugar and then used for mixing with the whipped cream. It is a mistake, in making creams, to have too much flavouring. The juice of a quarter of a pound of ripe red strawberries would be sufficient for a quart of cream.
Pistachio Cream. — Take about half a pound of pistachio kernels, throw them for a minute or two into boiling water, and then rub off the skins, throwing them into cold water like you do in blanching almonds. Pound these in a mortar with a tablespoonful of orange-flower water, and mix a little spinach extract to give it a colour. Now mix this with the whipped sweetened cream very thoroughly. This bright green cream makes a very elegant dish.
Custards. — Good custard forms, perhaps, the best cold sweet sauce known. It can be made very cheaply^ and, on the other hand, it may be made in such a manner as to be very expensive. We will first describe how to make the most expensive kind of custard, as very often we can gather ideas from a high- class model and carry them out in an inexpensive way. The highest class custard is made by only using yolks of eggs instead of whole eggs, and we can use cream in addition to milk. The great art in making custard is to take care it does not curdle. Six yolks of eggs, half a pint of milk, half a pint of cream, sweetened, would, of course, form a very expensive custard. An ordinary custard can be made as follows : — Take four large or five small eggs, beat them up very thoroughly, and add them gradually to a pint of sweetened milk that has been boiled separ- ately. In order to thicken the custard, it is a good plan to put it in a jug and stand the jug in a saucepan of boiling water, and stir the custard till it is sufficiently thick. Custard can be flavoured in various ways. One of the cheapest and perhs^ir^s nicest is to boil one or two bay-leaves in the milk. Custard can also be flavoured by the addition of a small quantity of the essence of vanilla ; if you use a fresh pod vanilla, tie it up in a little piece of muslin and have a string to it. This can be boiled in the milk till the milk is sufficiently flavoured, and this pod can be used over and over again. Of course, as it loses its flavour, it will have to remain in the milk longer.