Cream (Fruit)

Ingredients

• 1 packet Gelatine, well soaked in cold water
• 1 pint of Cream
• 1 pint of Boiling Milk
• 4 tablespoonfuls Apricot Jam, or any fruit jelly you like

Method

1. 1

   Pour the milk boiling on the gelatine, whisk up the cream and fruit jelly, add the milk and gelatine; pour into a buttered mould.

2. 2

   Turn out when cold in a glass dish.

3. 3

   Enough for eight people.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 16. The excerpt below is the record exactly as published.

i pint of Cream. 4 oz. Powdered White Sugar. A little Milk. i oz. Isinglass dissolved in boiling water 3 oz. Chocolate dissolved in a little The Juice ol half a Lemon, warm water or milk. Whisk up the cream to a stiff froth, then add the sugar, chocolate, lemon juice, and isinglass. Mix all well together and pour into a mould. Let it stand till set. Dip the mould in hot water for half a minute before turning out. q CREAM (ICED-COFFEE— DEVONSHIRE), CREAM {CHOCOLATE), ICED. (Miss Bonnie Cloete's Recipe.) Ingredients. 3 02. Grated Chocolate. 4 oz. Sagar. 1 pint of Milk. 3 Eggs, i cup of Cream. Dissolve the chocolate in a pint of milk on the fire with the sugar, then add the yolks of the eggs well whisked. Stir as you would a custard, and when cool add the cream well whipped. Put into a mould, and ice. CREAM {COFFEE). Ingredients. \ pint of very strong Coffee. i pint Milk. I teaspoonful of Vanilla Essence. Tablespoonful of rich Cream, I oz. Nelson's Gelatine. 3 oz. Lump Sugar. Soak the gelatine in the coffee. When nearly dissolved place it in an enamelled saucepan with the milk, cream, sugar, and vanilla essence ; stir over the fire till almost boiling, then pour into a wetted mould. Let it set over- night. CREAM {DEVONSHIRE). Strain new milk from the cow into large flat pans, or tins ; let it stand for twenty-four hours in winter, twelve in summer, to allow the cream to rise ; then place the pans on a hot dresser, or gas stove not too hot; let it warm gently till Just on the point of boiling, then take the pans off the stove. Set it aside to cool. When cold skim the cream. Heap it on a dish, and serve. CREAM (DUTCH— FRUIT— HONEYCOMB). [C CREAM {DUTCH). (Mrs. Dwyer's Recipe.) Ingredients. I pint Milk. i Egg. I gill of Cream. i glass Brandy. 4 oz. Loaf Sugar. i oz. of chopped I.emon or Citron Jib. Ground Rice. Preserve. The Juice of an Orange. Boil milk, sugar, and ground rice together until the rice is quite soft ; then add the egg (stirring all the time), then the cream and other ingredients. Put into a mould to set. Serve. You may melt a tablespoonful of apricot marmalade in a little hot water, add a wineglass of brandy, and serve with this cream, but it is very good without. CREAM {FRUIT). (In a mould. Miss Bonnie Clo^te's Recipe.) Ingredients. J packet Gelatine, well soaked in i pint of Cream. cold water. 4 tablespoonfuls Apricot Jam, or any i pint of Boiling Milk

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