Coffee Cream

Ingredients

• one and one-half cups of strong coffee
• one level tablespoon of gelatin
• one-half cup of milk
• two-thirds cup of sugar
• a saltspoon of salt
• the yolks of three eggs
• one-half teaspoon of vanilla

Method

1. 1

   Dissolve gelatin in milk, then add to hot coffee.

2. 2

   Stir in sugar, salt, and beaten egg yolks until thick.

3. 3

   Fold in beaten egg whites and vanilla.

4. 4

   Fill molds and chill.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 61. The excerpt below is the record exactly as published.

COFFEE CREAM— Have one and one-half cups of strong coffee hot, add one level tablespoon of gelatin soaked in one- half cup of milk for fifteen minutes. When well dissolved add two-thirds cup of sugar, a saltspoon of salt, and the yolks of three eggs beaten light, stir in the double boiler till thick, take from the fire, and add the white of three eggs beaten stiff and one-half teaspoon of vanilla. Fill molds that have been dipped in cold water, set in cool place and when firm unmold and serve with powdered sugar and cream. COFFEE CUP CUSTARD— One quart milk, one-fourth cup ground coffee, four eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half teaspoon vanilla. Tie the coffee loosely in a piece of cheesecloth and put into double boiler with the milk. Scald until a good coffee color and flavor is obtained, then re- move from the fire. Remove the coffee. Beat the eggs and add the sugar, salt and vanilla, then pour on gradually the milk. Strain into cups, place in a pan of hot water, and bake in a mod- erate oven until firm in the middle. Less vanilla is required when combined with another flavoring. IP >! i^A':i GVIA H/IJ4' ofrfnob £ iii jllirn >o aquD owJ fjsoH— dflAT8UO d3JIOa .rfiiw tJrf2,H n9tB9<J 8^9 99-irJi lo 8>Hoy 9f(i OJ no -inoq bnn tolled (nrji9/T .1IB« lo ibnrq G bfi£ nv«n?. k) /itooq^IdBi ^nihrtuoi ootr!) 9f[j rhiw TBOD (Jiv/ noorja srfi fiinn SJOOD brtB isfiod olJnoh 9fh ot CAKES, CRULLERS AND E'CLAIRS nooe|8B9J Uurf-jn.) bnc luofl "to q.n «Ii-iiriJ-nwJ bhs frjfIJi>^oJ IIJ^MH ALMOND CAKES— One pound sifted flour, one-half pound butter, three-fourths pound sugar, two eggs, one-half teaspoon ground cinnamon, four ounces of almonds blanched and chopped very fine. Two ounces of raisins finely chopped. Mix all the dry ingredients together, then rub in the butter, add eggs and spices last of all, roll out half an inch thick, cut in fancy shapes and bake in a slow oven. w[in .39lrl| -,,,'f— QHAT8UD AO3OD ^ ALMOND CHEESE CAKES— Blanch and pound to a fine pasiie one cupful almonds. As you pound them add rose water, a few drops at a time to keep them from oiling. Add the paste to qne cupful milk curd, together with a half cup cream, one cupful sugar, three beaten egg yolks and a scant teaspoonful of rose water. Fill patty pans lined with paste .and bake in hot oven ftf)Tlr*_lQt. •— JW.Aktl/iwl «ilvd. h ten minutes. A TT-KTrtv A n»-xr»r« s+ A i»"r-i -rl<)UOi!OI< mi 19791 9I1O DOB ,JOfl 9911(11 AUNT AMY'S CAKE— Take two eggs, one and one-half cups of sugar, one cup' 6f sour milk, one-naif cup of butter, two cups of flour and one teaspoonful of soda. Spice to taste. This i^a' 'good cake and one which is also inexpensive in baking. Use a moderate oven and bake in loaves rather than sheets. . '^BALTIMORE CAKE— Seat one jciirjful of butter to a cream, using a wood cake spoon. Add gradually while beating con- stantly two cupfuls fine granulated sugar. When creamy add a cupful of milk, alternating with three and one-half cupfuls pas- try flour that has been mixed and sifted with two teaspoonfuls of baking powder. Add a teaspoonful of vanilla and the whites of six eggs beaten stiff arid dry. Bake in three buttered and floured shallow cake tins, and spread between the layers and on top the following icing: Put in a saucepan three cups sugar, one cup water. Heat gradually to the boiling point; and cook1 without stirring until the syrup will thread. Pour the hot syrup gradu- ally over the well beaten whites of three eggs and continue beat- ing until of the right consistency for spreading. Then add one cupful chopped and seeded raisins, one cup chopped pecan meats and five figs cut in strips. 92 CAKES, CRULLERS/ ECLAIRS 21 BALTIMORE CAKE— For, this cafce^iw* 0hfe/eti£fuf tfwiter, two;cupfuU sugar, three and one-half cupfuls flour, one cupful sweet milk, two teaspoonfuls baking powder,-- the 'whites of six egg* an<i a teaspoonful of rose water. Cream the butter, add the sugar gradually/ beating steadily, then the milk am! flavoring, next the flour sifted with the baking powder, and lastly the stiffly beaten whites folded in at the last* Bake til three layer cake tin* in an oven hotter than for loaf cake. While baking prepare the filling. Dissolve three cupfuls sugar in one cupful boiling water, and cook until it spins a thread. Pouf;,>qpye/ the/st£jflpy< Jieafen whites of three eggs, stirring constantly. Add to, thi$ icing o,ne cupful chopped raisins, one cupful chopped nut meats, preferV bly pecans or walnuts, and a half dozen figs cuj it),fin$ fttfipz* Use; this for filling and also ice the top and sides with it. ., BREAD CAKE — Cream one cuty of<$*gar a^d ons-ljalf cup, of butter, add one-half cup of milk

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