Boston Cream

Ingredients

• 40z. COX’S INSTANT POWDERED GELATINE
• # gill hot water
• I pint milk
• 2 eggs
• 2 OzS, sugar
• Vanilla essence

Method

1. 1

   Make a custard with the yolks of eggs and milk.

2. 2

   Add the Gelatine dissolved in the hot water.

3. 3

   Sweeten and flavour to taste.

4. 4

   When half set, add the stiffly beaten whites of eggs, and whisk all together for about ten minutes, then pour into a wet mould.

5. 5

   When firm, turn out and serve plain or decorated with whipped cream or with coloured jelly either chopped or stamped out in shapes.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 25. The excerpt below is the record exactly as published.

BOSTON CREAM. Six persons 40z. COX’S INSTANT POWDERED GELATINE # gill hot water I pint milk 2 eggs 2 OzS, sugar Vanilla essence

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