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French Cream

A historical recipe from Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9938.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9938 (https://www.gutenberg.org/ebooks/9938). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 pt.
  2. milk 1 Tb.
  3. corn starch 1/4 c.
  4. sugar 1/4 tsp.
  5. salt 1 egg 1/4 tsp.
  6. vanilla 1/4 tsp.
  7. lemon extract Heat the milk in a double boiler, reserving a sufficient amount to moisten the corn starch.
  8. Mix the corn starch with the sugar and salt, moisten with the cold milk, and add to the milk in the double boiler when it has heated.
  9. Stir until the mixture has thickened very slightly.
  10. Cook in the double boiler for 20 or 30 minutes.
  11. Beat the egg, add a small amount of the hot mixture to the beaten egg, and then pour this into the thickened milk, stirring rapidly to keep the egg from curding.
  12. Cook for a minute or two, remove from the fire, add the flavoring, cool, and serve.
  13. 28.
  14. FLOATING ISLAND.--The dessert known as Floating Island does not differ very much from soft custard.
  15. It is slightly thicker and contains whipped cream, which is used for the island.
  16. If whipped cream cannot be obtained, however, the white of egg may be substituted for it.
  17. In such an event, the white of the egg included in the recipe may be retained when the custard is made and used on top by sweetening it with sugar or perhaps by beating into it a small amount of pink jelly.