Almond Cream

Ingredients

• One pint cream
• one-quarter box gelatine
• one-third cup sugar
• one-quarter cup blanched almonds
• one teaspoon vanilla

Method

1. 1

   Whip cream, add sugar, then gelatine dissolved in hot water, beating all the time.

2. 2

   Add vanilla and almonds when thickening.

3. 3

   Place in mold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 99. The excerpt below is the record exactly as published.

ALMOND CREAM. One pint cream, one-quarter box gelatine dissolved in a little water, enough to cover; one-third cup sugar, one-quarter cup blanched almonds, one teaspoon va- nilla. Whip cream to stiff froth, add slowly the sugar, then the gelatine dissolved by placing the cup in hot water), beating all the time. Then add the vanilla and when it begins to thicken, add the almonds chop- ped fine. Place in mold to serve with a pink gelatine jelly flavored with lemon or any tart flavoring you may desire, turned on dish first, then the almond cream. AMBROSIA. Mrs. W. E. Burns. Eight oranges, four bananas, one-half can pine ap- ICES, CREAMS, ETC. 209 pie, one-half box cocoanut, two-thirds pound English walnuts. Prepare syrup of two cups sugar, one-quart- er cup water ; boil until thick, pour over the fruit boil- ing hot. Serve cold. AMERICAN CREAM. Mrs. C. W. Dougherty. One quart milk, five eggs, one-half box Cox's gela- tine. Soak the gelatine one-hal'f hour in a little more cold water than will cover it well, then add the cold milk. Put over fire and stir until dissolved. Add the yolks of the eggs beaten with ten tablespoons sugar and let boil two minutes. Beat the whites of the eggs with six tablespoons sugar. Pour the custard over the whites and beat until mixed, add one teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.