Brown Bread Cream

Ingredients

• a pint of boiling milk
• 4 ozs. sugar
• vanilla
• the Gelatine
• the cream

Method

1. 1

   Prepare the bread crumbs, then pour over them a pint of boiling milk; add the sugar, vanilla, and Gelatine, and stir until dissolved.

2. 2

   When cool, add the cream, well beaten, and mould.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.

BROWN BREAD CREAM Prepare the bread crumbs, then pour over them a pint of boiling milk; add the sugar, vanilla, and Gelatine, and stir until dissolved. When cool, add the cream, well beaten, and mould. A little brandy or wine can be added as the doctor orders. DIGESTIBLE PUDDING SAUCES 5 Oz. 471 COX'S INSTANT POWDERED GELATINE 4 yolks of eggs or 2 whole eggs } pint sherry or marsala +; pint strained lemon juice 4 ozs. sugar + pint water llemon rind, thinly cut i ~ O02. COZ’S INSTANT POWDERED GELATINE 1 wirnegiassful brandy + pint cream i gill milk 2 ozs. suger 172 ; 02. COX’S INSTANT POWDERED GELATINE 4 OZ8. sngar A few drops of vaniiiz essence 2 ozs. brown bread crumbs + pint cream 1 pint milk 473 174 Very excellent pudding sauces may be made by taking either - of the blanc-mange mixtures while warm, and adding a little essence of orange, lemon, cloves, etc., according to the nature ofthe dish. Those om cream diet will find the following very delicious :— Beat together a teaspoonful of sugar, two tablespoonfuls of cream, and a gill of milk, in which a quarter of an ounce of COX’S INSTANT POWDERED GELATINE has been dissolved. Heat and flavour with wine, brandy, or any of the above essences. fruit syrup will be enjoyed by some as flavouring. EGG JELLY Put the Gelatine

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