SPANISH CREAM.
One-half box of gelatine.
One pint of milk.
Three eggs (yolks and whites).
F'ive table-spoonfuls of sugar.
One and one-half tea-spoonful of vanilla.
One-quarter cupful of water✪ Spanish Cream.
Soak the gelatine in the water. Place all but half a
cupful of the milk on the fire in a double-boiler. Sepa-
rate the yolks of the eggs from the whites, beat the yolks
light, and add to them the half-cupful of milk reserved.
When the milk in the boiler is boiling, stir in the dis-
solved gelatine, and cook one minute. Then add the
494 '^^^ P^ TTERN COOK-BOOK.
yolks and milk, and cook one minute longer, or until the
whole is like thick cream. Beat the whites of the eggs
stiff, and just before taking the cream from the fire, add
them to it, stir up well, and at once remove the cream
from the heat. When nearly cold, add the vanilla. Stir
well, and pour the cream into a mould, which has pre-
viously been dipped in cold water. Let it stand in a
cold place until the next day ; or if made early in the
morning and placed at once on the ice, it will be ready
for a late evening dinner. Send to table with whipped
cream, and serve with sponge cake.
AMERICAN CREAM.
One-half box of gelatine.
One-half cupful of cold water.
One cupful of sugar.
One and one-half pint of milk.
One lemon (juice)✪ American Cream.
This quantity will serve eight persons. Cover the gel-
atine with the cold water, and soak for half an hour.
Place the milk in a double-boiler, and when hot, add the
gelatine ; stir until dissolved, remove from the fire, strain
and set the mixture aside to cool. When it is cold, add
the lemon-juice and sugar, stir well, turn the cream into a
mould, and set it in a cold place over night. Serve with
vanilla sauce.
CHOCOLATE WHIPS.
One quart of milk.
One square of Baker's chocolate (one ounce).
Two-thirds cupful of sugar.
Six eggs.
One pint of cream. ,
CREAMS. 495
One tea-spoonful of vanilla.
One-quarter tea-spoonful of salt.
One table-spoonful of boiling water✪ Chocolate Whips.
Scrape the chocolate line, and place it in a small fry-
ing pan with two table-spoonfuls of the sugar and the
boiling water. Heat in a double-boiler all but half a pint
of the milk ; and when the chocolate is dissolved, add it
to the boiling milk, stirring well. Beat the eggs and the
rest of the sugar together, add to them the half pint of
milk reserved, and stir the mixture into the boiling milk.
Stir until the custard thickens, add the salt, and set away
to cool. Season the cream with the vanilla and two
table-spoonfuls of the sugar, and whip it to a stiff froth.
When the custard is cold, half fill glasses with it, and
heap the whipped cream upon it ; or it may be served in
one large dish, with the cream heaped on top of the
whole. The above quantity will serve eight persons.
PEACH SPONGE.
Two-thirds of a quart of peaches.
One-half box of gelatine.
,Fonr eggs (whites).
One cupful of sugar.
One and one-half cupful of water. ✪ Peach Sponge
Page 216 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SPANISH CREAM.
One-half box of gelatine.
One pint of milk.
Three eggs (yolks and whites).
F'ive table-spoonfuls of sugar.
One and one-half tea-spoonful of vanilla.
One-quarter cupful of water.
Soak the gelatine in the water. Place all but half a cupful of the milk on the fire in a double-boiler. Separate the yolks of the eggs from the whites, beat the yolks light, and add to them the half-cupful of milk reserved. When the milk in the boiler is boiling, stir in the dissolved gelatine, and cook one minute. Then add the
yolks and milk, and cook one minute longer, or until the whole is like thick cream. Beat the whites of the eggs stiff, and just before taking the cream from the fire, add them to it, stir up well, and at once remove the cream from the heat. When nearly cold, add the vanilla. Stir well, and pour the cream into a mould, which has previously been dipped in cold water. Let it stand in a cold place until the next day ; or if made early in the morning and placed at once on the ice, it will be ready for a late evening dinner. Send to table with whipped cream, and serve with sponge cake.
AMERICAN CREAM.
One-half box of gelatine. One-half cupful of cold water. One cupful of sugar. One and one-half pint of milk. One lemon (juice).
This quantity will serve eight persons. Cover the gelatine with the cold water, and soak for half an hour. Place the milk in a double-boiler, and when hot, add the gelatine ; stir until dissolved, remove from the fire, strain and set the mixture aside to cool. When it is cold, add the lemon-juice and sugar, stir well, turn the cream into a mould, and set it in a cold place over night. Serve with vanilla sauce.
CHOCOLATE WHIPS.
One quart of milk.
One square of Baker's chocolate (one ounce).
Two-thirds cupful of sugar.
Six eggs.
One pint of cream.
CREAMS. 495
One tea-spoonful of vanilla. One-quarter tea-spoonful of salt. One table-spoonful of boiling water.
Scrape the chocolate line, and place it in a small frying pan with two table-spoonfuls of the sugar and the boiling water. Heat in a double-boiler all but half a pint of the milk ; and when the chocolate is dissolved, add it to the boiling milk, stirring well. Beat the eggs and the rest of the sugar together, add to them the half pint of milk reserved, and stir the mixture into the boiling milk. Stir until the custard thickens, add the salt, and set away to cool. Season the cream with the vanilla and two table-spoonfuls of the sugar, and whip it to a stiff froth. When the custard is cold, half fill glasses with it, and heap the whipped cream upon it ; or it may be served in one large dish, with the cream heaped on top of the whole. The above quantity will serve eight persons.
PEACH SPONGE.
Two-thirds of a quart of peaches. One-half box of gelatine. ,Fonr eggs (whites). One cupful of sugar. One and one-half cupful of water.
Records on this page
Spanish CreamAmerican CreamChocolate WhipsPeach Sponge