A Nice Supper Dish
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one pint of cream
- one ounce of isinglass boiled
- a pint of water
- four ounces of sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Take one pint of cream, whip it until stiff, and one ounce of isinglass boiled and strained in about a pint of water.
- Boil it until reduced to half a pint.
- Boil in this water and isinglass, a vanilla bean, and when nearly cold, take out the bean, add four ounces of sugar, and when this is blood warm, stir in the cream.
- Eat with whipped cream.
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Wooden spoon
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Sieve