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Dessert

Cream Patties

A dish of patties made from Patti-Cream and water, set in a funnel and poured onto wax paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cream Patties

Ingredients

Directions

Melt the cream

  1. Place 4 pounds of Patti-Cream in a double boiler over steam or boiling water.

  2. Stir until fully dissolved and a crust-like ice forms on the surface.

  3. Remove from heat and warm your pattie funnel over the fire.

Shape the patties

  1. Flavor the cream, then pour it into the funnel and drop patties onto wax paper laid on trays.

  2. If the cream is too thick, add enough water to achieve the proper consistency.

  3. Ensure the cream is at the right temperature to prevent spotting or sticking.

  4. Once set firmly, use a large knife to lift the patties from the paper and place them on edge in pans.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Patti-cream
Melts into a smooth liquid, then sets firm as it cools, holding the patty shape.

The step that matters

Keep the cream at the right temperature before dropping patties. Cream that is too hot or too cool will not set cleanly. Holding it at the right temperature keeps it fluid enough to pour and stable enough to set without spotting or sticking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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