A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If the cream does not work easily, dip the hand in alcohol. It is necessary to work it all up as rapidly as possible. Can be cut into slices or small cubes as preferred.
Preserved exactly as written in the original source
Make the French Cream recipe, and divide into three parts, leaving one part white
Color one pink with cochineal syrup by dropping on a few drops while the cream is warm and beating it in
Color the third part brown with chocolate by letting the cream soften and stirring in a little finely grated chocolate
Take the white cream, make a flat ball of it, and lay it upon a buttered dish, and pat it out flat until about half an inch thick
If it does not work easily, dip the hand in alcohol
Take the pink cream, work in the same way as the white and lay it upon the white
Then the chocolate in the same manner, and lay upon the pink, pressing all together
Trim the edges off smooth, leaving it in a nice, square cake
Cut into slices or small cubes, as you prefer
Work it all up as rapidly as possible
Modern guidance to help you succeed with this vintage recipe
Working the fondant-style cream rapidly prevents sugar crystallization that would create a grainy texture instead of the desired smooth, creamy consistency. The alcohol serves dual purposes: it evaporates quickly without adding moisture that would make the cream sticky, and it prevents the sugar from adhering to your hands. Layering the different colored creams while they're still slightly pliable allows them to bond together, creating distinct striations when sliced.
The layered cream slab can be assembled up to 2 days ahead. Wrap tightly in wax paper or parchment, then plastic wrap, and store at room temperature in an airtight container. Cut into portions just before serving for the cleanest presentation.
Store cut pieces in a single layer between sheets of wax paper or parchment in an airtight container at room temperature for up to 1 week. Do not refrigerate, as condensation will cause the sugar to weep and become sticky. Keep away from humidity and direct sunlight.
AI-generated tips from Chef Cecil's culinary database
The layered cream slab can be assembled up to 2 days ahead. Wrap tightly in wax paper or parchment, then plastic wrap, and store at room temperature in an airtight container. Cut into portions just before serving for the cleanest presentation.
Store cut pieces in a single layer between sheets of wax paper or parchment in an airtight container at room temperature for up to 1 week. Do not refrigerate, as condensation will cause the sugar to weep and become sticky. Keep away from humidity and direct sunlight.
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