Banana Cream

Ingredients

• one box gelatine
• about one teacupful of cold water
• three pints of sweet milk
• two and one-half teacupfuls of sugar
• six bananas, which have been previously broken up with a silver fork
• a quart of rich cream

Method

1. 1

   Dissolve the gelatine in cold water; boil the milk, and dip out as much of the hot milk as will finish dissolving the gelatine.

2. 2

   When all is dissolved, pour in the rest of the milk and boil ten minutes; when cold, but not stiff, stir in the bananas.

3. 3

   An hour before dinner, sweeten and whip the cream to a stiff froth, then layer the banana mixture and whipped cream in a glass dish.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 127. The excerpt below is the record exactly as published.

BANANA CREAM. Take one box gelatine, and dissolve it in about one teacupful of cold water; three pints of sweet milk, two and one-half tea- cupfuls of sugar. Boil^ and when boiled, dip out as much of the hot milk as will finish dissolving the gelatine. When all is dis- solved, pour in the rest of the milk and boil ten minutes; when cold, but not stiff, stir in six bananas, which have been previous- ly broken up with a silver fork. Mix well, and set away on ice. An hour before dinner, the next day, take a quart of rich cream

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