Cream

Ingredients

• ^ pint milk
• 2 oz. sugar
• i oz. leaf gelatine
• i pint water
• 1 teaspoonful lemon juice
• 1 pint double cream
• 3 yolks of eggs
• 3 oz. preserved ginger
• 2 tablespoonfuls of ginger syrup

Method

1. 1

   Pat the gelatine into a saucepan with the water, set in a warm place until dissolved; beat up the yolks, add to them the sugar and the milk, boiling, pour this back into a custard pan or jug, stand the jug in boiling water and stir the custard until it coats the spoon, add to it the gelatine, lemon juice and ginger syrup; whip the cream until stiff, then add to it the custard; allow this to stand until it is almost set; then stir in the ginger, cut in pieces; pour into a well wetted mould, and, if necessary, dip the mould in warm water before turning out.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 48. The excerpt below is the record exactly as published.

cream, which should be cool. If jam is used 2 oz. sugar wiU be sufficient. 100 No. 229. CREAM ^ pint milk 2 oz. sugar i oz. leaf gelatine i pint water 1 teaspoonful lemon juice (Swiss). 1 pint double cream 3 yolks of eggs 3 oz. preserved ginger 2 tablespoonfuls of ginger syrup

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