Boston Cream

Ingredients

• 1 pint milk
• 3 ozs. sugar
• Yolks 4 eggs
• 2 tablespoonfuls orange flower water
• 1 wineglassful maraschino
• > pint whipping cream
• 1 gill boiling water
• 2 ozs. sugar

Method

1. 1

   Dissolve the Gelatine in half a pint of the milk.

2. 2

   Make a custard with the remainder of the milk, the beaten yolks of the eggs, and 3 ozs. sugar.

3. 3

   Let it cool slightly and add the dissolved Gelatine and the vanilla to it.

4. 4

   Whisk the whites of the eggs to a stiff froth, adding to them the remaining 2 ozs. sugar.

5. 5

   When the custard is cool, add to the whisked whites and beat for ten minutes on the ice.

6. 6

   Pour into a wetted mould.

7. 7

   When firm, turn out and decorate, if desired, with sweetened whipped cream and wine jelly coloured green with a little green colouring.

8. 8

   Serve very cold.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 27. The excerpt below is the record exactly as published.

BOSTON CREAM - Dissolve the Gelatine in half a pint of the milk. Make a custard with the remainder of the milk, the beaten yoiks of the eggs, and 3 ozs. sugar. Let it cool slightly and add the dissolved Gelatine and the vanilla to it. Whisk the whites of the eggs to a stiff froth, adding to them the remaining 2 ozs. sugar. When the custard is cool, add to the whisked whites and beat for ten minutes on the ice, Pour into a wetted mould. When firm, turn out and decorate, if desired, with sweetened whipped cream and wine jelly coloured green with a little green colouring. The jelly may be stamped out into shapes or chopped. Serve very cold. Page 49 {Six to eight persons) 2 oz. 1 gill boiling water } pint milk 3 ozs. sugar Yolks 4 eggs 2 tablespoonfuls orange flower water 1 wineglassful maraschino Peel 1 orange Peel 1 lemon Lemon jelly (Recipe No. &) Peaches or strawberries > pint whipping cream [Pive to six persons} oz. COX'S INSTANT POWDERED GELATINE 4 tablespoonfals boiling water 1 teaspoonful vanilla essence 2 yolks eggs Fruit syrup [Six to eight persons] OZS. OOX'sS INSTANT POWDERED GELATINE 1 quart milk 4 eggs 5 ozs. castor sugar 1 teaspoonful vanilla essence 180 134 132 133 (Bight to nine persons] 1 oz. 134 COZ’S (INSTANT POWDERED GELATINE Short crust Strained juice of 8 oranges The grated rind and strained juice of 1 lemon Volks of 4 eggs 4 ozs. castor sugar 4 ozs. freshly grated cocoanut 1 pint boiling water [Five to six persons] ~ OOX’S INSTANT POWDERED GELATINE 1 teaspoonfal almond essence 8 eggs 4 ozs. sugar 1 oz. chopped almonds Some slices of sponge cake 4 tablegpco boiling water 135 [ine te ten persons} 13s “Cox's INSTANT POWDERED GELATINE 2 pint milk

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