To make Steeple Cream

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take five Ounces of Hartshorn, and two Ounces of Ivory, and put them into a Stone-Bottle, and fill it up with fair Water to the Neck, and put in a small Quantity of Gum Arabick, and Gum Dragon; then tye up the Bottle very close, and set it into a Pot of Water with Hay at the Bottom. Let it stand Six Hours, then take it out, and let it stand an Hour before you open it, left it fly in your Save; then strain it in, and it will be a strong Jelly; then take a Pound of blanched Almonds, and beat them very fine, and mix it with a Pint of thick Cream, and let it stand a little; then strain it out, and mix it with a Pound of Jelly, set it over the Fire till it is scalding hot, sweeten it to your Taste with double refinโ€™d Sugar, then take it of, and put in a little Amber, and pour it into small high Gallipots like a Sugar-loaf at Top; when it is cold turn them out, and lay whipt Cream about them in Heaps; be sure it does not boil when the Cream is in.