Cream (Honeycomb)

Ingredients

• I quart of Milk
• a Eggs
• I oz. White Sugar
• 1 oz. Gelatine
• I teaspoon Vanilla

Method

1. 1

   Dissolve the gelatine (which should be previously soaked) over the fire, with the milk and sugar; then stir in the yolks of the eggs (previously well beaten), and boil the whole mixture only once.

2. 2

   Take off the fire, stir in the whites (which have been whisked to a stiff froth) and the essence of vanilla.

3. 3

   Put into a mould, and turn out next day.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 17. The excerpt below is the record exactly as published.

CREAM {HONEYCOMB). (Mrs. G. Ebden's Recipe.) Ingredients. I quart of Milk. a Eggs. I oz. White Sugar. } oz. Gelatine. I teaspoon Vanilla. Dissolve the gelatine (which should be previously soaked) over the fire, with the milk and sugar ; then stir in the yolks of the eggs (previously well beaten), and boil the whole mixture only once. Take off the fire, stir in the whites (which have been whisked to a stiff froth) and the essence of vanilla. Put into a mould, and turn out next day. 39 C] CREAM (ISINGLASS— ITALIAN— LEMON). CREAM {ISINGLASS). (Mrs. Etheridge's Recipe.) Ingredients, I oz. Isinglass. 2 tablespoons Brandy. I pint Cream. 2 tablespoons of Sugar. Some Apricot Jam. Soak one ounce of isinglass in a little cold water ; add a cup of boiling milk, and stir till cold. Then mix four spoonfuls of jam with the cream, stirring the whole until nice and smooth j then add the sugar and brandy. Good. CREAM (ITALIAN). (From a Recipe given by an English lady who had lived in Italy.) Ingredients. I cup of Cream. Whites of 2 Eggs. Apricot Jam. White (Castor) Sugar. Whisk the cream and two spoonfuls of apricot jam well ; strain through a milk sieve. Whisk the whites of two eggs to a stiff froth, mix with the cream ; and lastly, stir in one or two spoonfuls of sugar, according to taste. Will fill half-a-dozen or more glasses. Is most delicious, and not too rich. CREAM {LEMON). Ingredients. 1 quart Cream. la oz. Loaf Sugar. 2 large Lemons. i^ oz. Isinglass. A pinch of Salt. Infuse into a pint of the cream the thin rind of the two lemons. Dissolve the isinglass, or soak it in a little cold milk; add the sugar; then put the saucepan on the fire ; do not let it boil, but keep near simmering till the sugar and isinglass are quite dissolved, then stir in the other pint of cream. Strain the mixture in a basin through a milk sieve. When nearly cold, stir in the juice of two lemons. Pour into an oiled or buttered mould, and leave in a cool place to set before turning out. CREAM ("LEMON SOLID"— ORANGE— STONE). [C CREAM a* LEMON SOLW^ (A similar Recipe.) Ingrtdients. I quart New Milk. i oz. Gelatine

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