To make Trout-Cream

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 089


Have three or four long Baskets made like a Fish; then take a Quart of new Milk and a Pint of Cream, sweeten it, and put in a little Orange-Flower-Water; make it as warm as Milk from the Cow; put in a Spoonful of Runnet, stir it, and cover it close; and when it comes like a Cheese, wet the Baskets, and set them hollow; lay the Cheese into them without breaking the Curd; as it wheys and sinks, fill them up ’till all is in. When you send it up, turn the Baskets on the Plates, and give it a Knock with your Hand, they will come out like a Fish: Whip Cream and lay about them. They will look well in any little Basket that is shallow, if you have no long ones.


Forellencreme (Süße Creme in Forellenform)


Marlene Ernst

Marlene Ernst (Transkription): "To make Trout-Cream", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 089,
online unter: (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.