Cream Rockwork

Ingredients

• lqt. of milk
• gib. of sugar
• whites of six eggs
• 1 tablespoonful of powdered white sugar
• yolks of six eggs
• 1 dessert-spoonful of essence of vanilla

Method

1. 1

   Dissolve sugar in milk over heat.

2. 2

   Beat egg whites with powdered sugar, add to boiling milk one spoonful at a time, cooking each spoonful.

3. 3

   Remove and cool.

4. 4

   Beat yolks with more sugar, add to milk, thicken, cool, and stir in vanilla.

5. 5

   Serve with froth on top.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 552. The excerpt below is the record exactly as published.

Cream Rockwork. — Put lqt. of milk, or milk and Cream, over the fire in a stewpan, and dissolve in it gib. of sugar. Beat the whites of six eggs to a stiff froth with 1 table- spoonful of powdered white sugar, and when the milk boils, put in this froth, a table-spoonful at a time, and cook in the boiling milk, turning it once. Do not put so many spoonfuls in at once that they will run together. Lift out the spoon- fuls of froth carefully, as they are done, with a skimmer, Fig. 567. -Cream Rockwork. and lay them on a sieve ; when all are done, put them in a cool place, still keeping them on the sieve. Beat up the yolks of six eggs, add them to the milk, with a little more sugar, and stir constantly till it begins to thicken, then take it from the fire and let it cool, stirring occasionally. When quite cold, stir into it 1 dessert-spoonful of essence of vanilla

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