Coffee Cream Recipe

Take two ounces of whole coffee, one quart of cream, about four ounces

of fine sugar, a small piece of the yellow rind of a lemon, with rather

less than half an ounce of the best picked isinglass. Boil these

ingredients, stirring them now and then, till the cream is highly

flavoured with the coffee. It might, perhaps, be better to flavour the

cream first, and then dissolve the isinglass and put it to it. Take it

off the fire; have ready the yolks of six eggs beaten, which add to the

cream, and continue to beat it till it is about lukewarm, lest the eggs

should turn the cream. Strain the whole through a fine sieve into the

dish in which you mean to serve it, which must be first fixed into a

stewpan of boiling water, that will hold it so commodiously, that the

bottom only will touch the water, and not a drop of the water come to

the cream. Cover the cream with the lid of a stewpan, and in that lid

put two or three bits of lighted charcoal, moving them from one part to

another, that it may all set alike; it should only simmer. When it has

done in this manner for a short time, take off the cover of the stewpan;

if not done enough, cover it again, and put fresh charcoal; it should be

done so as to form a weak jelly. Take it off, and keep it in a cool

place till you serve it. If you wish to turn it out in a mould, boil

more isinglass in it. Tea cream is made in the same manner.