To make Blanch’d Cream

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Quart of the thickest sweet Cream you can get, season it with fine Sugar and Orange-flower Water, then boil it, then beat the Whites of twenty Eggs with a little cold Cream, take out the Treddles, which you must do by straining it after it is beat, and when the Cream is on the Fire and boils, pour in your Eggs, stirring it all the Time one Way till it comes to a thick Curd, then take it up, and pass it through a Hair Sieve, then beat it very well with a Spoon till cold, then put it into Dishes for use.