Charlotte Eusse, Ho. 3

Ingredients

• a pint of cream
• half an ounce of gda- tine
• a wine-glass of good cooking wine
• a teacup of powdered sogir
• the whites of ^gs
• a large deep bowl with lady-fingers or sliced sponge-cake

Method

1. 1

   Whip cream, beat egg whites, dissolve gelatine in wine.

2. 2

   Stir sugar into gelatine, mix with whipped cream and egg whites, pour into a mould lined with lady-fingers, and set in ice.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 102. The excerpt below is the record exactly as published.

a pint of cream with a trifle chum; as it is hght^ skim it off and put it in a large bowl unlil all is whipped. Beat the whites of four eggp perfectly light, dissolve half an ounce of gda- tioe in a wine-glass of good cooking wine by placing it in a small sauce-pan on the range or stove, but do not lei it boil; when entirely dissolved, stir into it a teacup of powdered sogir and a teaspoon of essence of vanilla; stir the whites of ^gs into the cream ; then add quickly the wine and gelatine. Before making the above, line a large deep bowl with lady-fingers or sliced sponge-cake, pour in the mixture and set it in the ice or in a pan of snow. It should be prepared several hours before it is wanted. The cream that drains from the whip may be stirred into the gelatine, wine and sugar, before mixing with the cream and ^g. Stick the cake to the mould by dipping one dde in the beaten white of ^g. Charlotte Busse, Ho. '4. Pound a vanilla bean with a lump of sugar and boil it m a tumbler (tf milk, strain off, and add to the milk two eggs, beatcD PASTRY, FUDDmOS, Jtc. 218 f eiy light separately, a teacup of sugar, the weight of a cent in gelatine, dissolved in as little hot water as possible ; beat to a froth with a ohura a pint of oream and lay it on a sieve (this can be done first, as it will stand); add the cream to the ou£u tard, and stir it all together until quite cold, but not congealed ; line a mould with strips of cake and pour it in, or have ready baked a square sponge-cake, from which you have scooped Che inside, and pour in the custard. * Charlotte Buase, Ho. 6. Make a soft boiled custard of a pint of milk and four eggs, flavor with a teaspoon of essence of vanilla and sweeten with a pound of powdered sugar ; dissolve an ounce of gelatine in half a pint of water, add it to the hot custard, and stir until cold ; then add a quart of cream, whipped to a froth with a trifle ohum, pour into a mould lined with lady-fingers, and set in the ioe until wanted. Charlotte Busse, Vo. 6. Beat the yolks of seven eggs and stir them gradually into a pint of scalded milk, sweeten to your taste, set it in a pan of boiling water until it thickens, then set it away to cool. Pour a coffeecup of warm water over half a box of gelatine, stir it on the stove until dissolved ; beat the whites of seven eggs to a stiff froth, with powdered sugar to make it like icing; then whip a quart of rich cream with a trifle chum and stir it in the custard ; stir in now the whites and sugar, flavor with vanilla, then the gelatine; beat all well together. When perfectly cold, oour it into a mould lined with sponge-cake or lady-fingers. * Charlotte Busse, Ho. 7

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