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Tea Cream
Puddings and Sweet Deserts

Milky infusion of fragrant tea (eg. Jasmine, Earl Grey) set with egg, gelatine etc. Served with whipped cream. Mollard 1802 adds "a few coriander seeds washed, a stick of cinnamon, a bit of lemon peel, and sugar". (Grigson 1974, etc)


Original Receipt in Raffald 1769;

To make Tea Cream.
TO half a pint of milk put a quarter of an ounce of fine Ceylon tea, boil them together, strain the leaves out, and put to the milk half a pint of cream, and two spoonfuls of rennet; set it over some hot embers in the dish you send it to table in, and cover it with a tin plate; when it is thick it is enough. Garnish with sweetmeats and send it up.




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