Caramel Cream

Ingredients

• two coffee cups of best brown sugar
• butter the size of an egg
• two-thirds of a cup of thin sweet cream
• one-half a cup of gelatine
• the rest of pint of cream
• flavor with vanilla

Method

1. 1

   Boil brown sugar and butter for twelve minutes after it commences to boil.

2. 2

   Dissolve gelatine in water, add to the mixture along with the rest of the cream.

3. 3

   Strain, flavor with vanilla, put in a mold, and let it stand overnight.

4. 4

   Serve with cream.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 92. The excerpt below is the record exactly as published.

Caramel Cream. Boil two coffee cups of best brown sugar, butter the the size of an egg, and two-thirds of a cup of thin sweet cream twelve minutes after it commences to boil. Dissolve one-half a cup of gelatine in as little water as will dissolve it; add this to it, and the rest of pint of cream. Strain and flavor with vanilla; put in a mold and let it stand over night. Serve with cream. CANDY. ■ Ice Cream Candy. 3 cups white sugar % teaspoon cream of tartar }i cup water Boil without stirring until when tried in cold water it is brittle. Turn into a buttered, platter, butter the hands as soon as cool enough to handle and pull it till The Queen Cook Booh 1%J it is white and glossy. Flavor and coler it whMi MiUly for pulling. Cut into sticks. Fig Candy. Take one pound of sugar, ^ pint of water, and set over a slow fire; when brittle add a few drops of vinegar, a lump of butter, and pour onto sliced figs. Cheese Straws. Mix one cup of grated cheese with one cup of floor, a half teaspoon salt, a pinch of cayenne pepper, the yolks of two eggs and the white of one, butter th^ size of an egg

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