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Tea Cream — Creme Du The

From The wife's own book of cookery (1856).

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A historical recipe

The wife's own book of cookery, by Frederick Bishop and University of Leeds. Library (1856).

United Kingdom

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

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

Ingredients 2 ingredients

  1. a quart of milk
  2. a pound of powdered 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.
  • 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 two drachms or more of good green tea in a quart of milk ;
  2. in a few minutes strain it;
  3. add three yolks of eggs well beaten, a quarter of a pound of powdered sugar, set it on the fire and reduce it to half, then strain it again ;
  4. when cold, serve it.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve
Source not stated by archive.org
Credit

From The wife's own book of cookery (1856), printed page 358, digitised by the Internet Archive: https://archive.org/details/b21535292

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.