Skip to content

Beta This app is in Beta Testing

Cheese Cream, and Marmalade

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 10 ingredients

  1. three ounces of sugar
  2. a pint of cream
  3. Must
  4. Coriander
  5. Cinnamon
  6. Salt
  7. a spoonful of water
  8. Chop
  9. a pint of milk
  10. Curd
Contains Milk Read from the ingredients, not verified. Check labels.

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Boil a pint of cream ;
  2. mix with it a few spoonsful of any kind of marmalade you please, and a little dried preserved lemon-peel, chopped fine;
  3. when it is but-just milk-warm, put some rennet to it, and serve it with pounded sugar over it.
  4. Cheese Cream d la Princesse.* — Boil a pint of cream with a pint of milk, two grains of salt, a little grated lemon-peel, a little coriander, a little cinnamon, three ounces of sugar ;
  5. let the.
  6. whole boil until reduced to half, then take it oil' the fire ;
  7. and when it is lukewarm, throw into it a piece of rennet (a little larger than a pea), mixed with a spoonful of water;
  8. pass the cream through a sieve, and then put it over some warm ashes;
  9. when the curd i.s produced, put it into a little osier basket to drain, atid when it has taken the form of a cheese, turn it into a dish.
  10. Cheese Cream IVUipped.
  11. * — Chop very tine a piece of gieen lemon-peel, and put it into an earthen pan with a pint and a half of good thick cream, and a piece of gum-dragon, about the size of a pea, powdered ;
  12. whip your cream, and as the whip rises, take it oil' with the skimmer, and put it in an osier basket;
  13. if the basket is not very close, you must put a piece of muslin in it;
  14. when the cream i.s all whipped, and it is sufficiently drained, serve it on a dish with powdered sugar over it.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Spatula
  • Slotted spoon
  • Sieve
  • Colander