Title: Raspberry Cream - England, 1730
Categories: Dessert Raspberry Fruit English
Yield: 4 Servings

1 1/2	c	(1/2 lb) fresh (or 10-ounce packet frozen) raspberries
		Single cream (see recipe)
4		Egg yolks
1/2	c	(4 oz) sugar
1/2	ts	Ground mace
4	tb	Orange-flower water or rosewater

: Rub the strawberries through a fine sieve and add enough cream to make 1 pint (2-1/2 cups). Heat the cream and raspberry puree to just below boiling point. Beat together the egg yolks, sugar, mace and orange-flower water. Pour the cream and raspberry mixture into the egg mixture in a thin stream and beat until smooth. Cook in the top of a double boiler, over simmering water, until it is thick enough to coat a spoon. Pour into a serving bowl and chill.

From the original:

: Take half a pound of preserved raspberries, wet, and bruise them, and boil them gently up in a quart of cream; put in a blade of mace; season them with fine sugar, orange-flower or rose water; strain it, and force it through your strainer, and then draw it up with the yolks of three eggs, and put it in basins. _The Compleat Practical Cook_, Charles Carter, 1730. Reprinted & updated in _Seven Centuries of English Cooking_, Maxime de la Falaise, 1973. Grove Press. ISBN 0-8021-3296-0. Typos by Jeff Pruett. .

From: Jeff Pruett Date: 11-20-97 (21:31) The Pine Tree Bbs (222) Cooking(F)

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