The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Tea Cream

Puddings - 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.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018