Gegeesselde Room, Of Room Als Een Rotz
"Whipped Cream, Or Cream Like A Clot"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Gegeesselde Room, Of Room Als Een Rotz
"Doet in een groote aarde Schootel een half pint Zoete Room: neemt dan een handje vol Ype-takjens wel geschilt en geschikt: geesselt daar meede uwe Room, en mengt 'er braaf Suiker by die gepoedert is, en een beetje Gom Dragant, tot dat ze dik werd als Booter: legtse by Brokken op een Assiet: ze ligt zig zoo hoog op als men wil, en blyft twee dagen in dien zelfden staat, zonder dat 'er Suiker op is. Gy kontze nog eens geesselen, en daar Oranjen-bloessem-water by mengende, zoo zalze niet als te beter zyn."
English Translation
"Put half a pint of sweet cream in a large earthen dish: then take a handful of well-peeled and prepared yew twigs: whip your cream with them, and mix in plenty of powdered sugar and a little gum tragacanth, until it becomes as thick as butter: lay it in lumps on a small plate: it can be piled as high as you like, and will stay in the same state for two days, even without sugar on top. You can whip it again, and by mixing in orange blossom water, it will be even better."
Note on the Original Text
The recipe is written in the informal, conversational style typical of early 18th-century Dutch cookbooks, with instructions grouped in long sentences and words fused or separated inconsistently. Spelling follows archaic conventions—'geeselt' (now 'geklopt' or 'geslagen'), 'zoete room' (sweet, i.e., unfermented cream), 'assiet' (small dish). Ingredient quantities and times are vague and rely on the cook's judgment and familiar reference points. The recipe assumes practical kitchen knowledge and adapts to what was available in the home.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe for 'Gegeesselde Room, of Room als een Rotz' comes from an early 18th-century Dutch cookbook, 'Het Hollands, of Neederlands kook-boek', published in 1725 in Leyden. At the time, elaborate creams were delights of the well-to-do household. The recipe demonstrates the Dutch fascination with both imported luxuries (like orange blossom water) and rural domestic traditions (herbs to flavor or thicken food). The original use of yew twigs, now known for their toxicity, likely reflects a difference in food safety understanding. Today, rosemary is a safe herbal stand-in, providing both a pleasant aroma and slight thickening properties.
Traditionally, a large earthenware mixing bowl or dish was used. The cream would have been whipped vigorously by hand, using bundles of twigs (the selected herb, possibly yew or rosemary) as a primitive whisk, which imparted some flavor and aerated the cream. Serving was done with spoons onto small plates or dishes, called 'assiets' in Dutch, in attractive mounds for presentation.
Prep Time
15 mins
Cook Time
0 mins
Servings
2
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 cup heavy cream (min. 30% fat)
- 5-8 sprigs fresh rosemary (as substitute for yew twigs)
- 1 oz powdered sugar
- 1/4 tsp gum tragacanth or 1/4 tsp xanthan gum (as substitute)
- 1 tsp (optional) orange blossom water
Instructions
- Pour 1 cup of fresh heavy cream into a large earthenware or ceramic dish.
- Take a small handful (about 5-8 sprigs) of young yew twigs (Taxus baccata), peeled and cleaned—note: real yew is highly toxic, so substitute with a few sprigs of fresh rosemary.
- Beat the cream with the rosemary until it begins to thicken.
- Add about 1 ounce of powdered sugar and a pinch (about 1/4 teaspoon) of gum tragacanth (a natural plant thickener, or substitute with 1/4 teaspoon xanthan gum if gum tragacanth is unavailable).
- Continue whipping until the cream becomes as thick as butter and holds its shape.
- Pile the thickened cream with a spoon onto a serving plate or dish in small heaps—make them as tall as you like.
- The mixture should keep its shape for up to two days without weeping, even if no extra sugar is sprinkled on top.
- For variation, the recipe suggests whipping the cream again and adding a dash (about 1 teaspoon) of orange blossom water for fragrance before serving.
Estimated Calories
300 per serving
Cooking Estimates
You can make this recipe in about 15 minutes because there is no actual cooking, just whipping cream and mixing ingredients. One serving has around 300 calories, and the recipe makes 2 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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