Cream with Gelatine

Ingredients

• 1 oz. of soaked gelatine
• 1 teacupful of milk
• three eggs
• 1 qt. of cream
• 1 lb. of caster sugar
• 1 pint of rum
• 1 breakfast-cupful of raspberry-and-currant or other kind of Jam

Method

1. 1

   Dissolve gelatine in milk over heat.

2. 2

   Beat eggs and mix with cream and sugar.

3. 3

   Pour into a jug, stand in boiling water until thickens.

4. 4

   Stir in gelatine, rum, and jam.

5. 5

   Pour into a mould and chill until firm.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 149. The excerpt below is the record exactly as published.

loz. of soaked gelatine in a saucepan with J tea- cupful of milk, and stir it over the fire until dissolved. Beat well three eggs and mix them with lqt. of cream and Jib. of caster sugar. Pour this mixture into a jug, stand it in a saucepan of boiling water, and place it over the fire until it thickens. Remove the cream from the fire, leave it until quite cold, then stir in gradually the dissolved gelatine, I pint of rum, and 1 breakfast-cupful of raspberry-and-cur- rant or other kind of Jam. Rinse out a mould with cold water, pour the mixture into it, and pack in pounded ice and salt, or stand it in a very cold place until firm. When ready, dip the mould into warm water, wipe it, and turn the contents on to a fancy dish. (5) Butter a pudding-basin, and line it with thinly-cut slices of bread-and-butter ; then fill it up with layers of bread-and- butter and Jam. Beat two eggs with II breakfast-cupfuls of milk, sweeten to taste with caster sugar, and flavour with a For details respecting Culinary Processes. Utensils, Sauces, dec., referred to, see under their special heads. 782 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Jam — continued. few drops of essence of vanilla or any oilier kind of flavouring preferred. Pour the custard over the bread, and let it soak for a short time. Tie a cloth over the basin, put it in a saucepan of boiling water, and boil for an-hour-and-a-half. When cooked, turn the pudding carefully out of the mould on to a hot dish, and serve. (6) Butter a pudding-basin, and line it with thin slices of stale bread, putting a round slice at the bottom ; finely chop a little beef-suet, sprinkle a little at the bottom of the basin over the bread, then put in 1 table-spoonful of any kind of Jam. Continue in this way, putting first bread, then suet, and then Jam, till the basin is full, and place a round slice of bread as near the size of the basin as possible on the top. Beat an egg together with j pint of milk, sweeten to taste, and pour -it lightly over the pudding ; tie a piece of thick paper over the basin, put it in a saucepan, pour boiling water round to more than half its height, taking care it does not come over the basin, and steam for kalf-an-hour. When the pudding is cooked, turn it on to a dish, and serve. Jam Puffs. — (1) Beat Jtlb. each of butter and sugar to a cream, add the yolks of five eggs, and beat well ; then whisk the whites of the five eggs to a froth, and mix them in with the other ingredients, working in lastly jib. of self-raising flour. Lay this batter on a baking-tin in table-spoonfuls as nearly the same size as possible, and far enough apart to prevent them touching, put them into a hot oven, and bake for a-quarter-of-an-hour. Let them get cold, and then split Fig. 976. Jam Puffs. nearly but not quite all round with a sharp knife, leaving about lin. uncut at one side, pull them open a little way, slip in a spoonful of Jam, close them again, and sift powdered sugar over before serving. See Fig. 976. (2) Make some rich puff paste, roll it out about iin. thick, or rather thinner, and cut it into rounds with a small saucer or a tin paste-cutter ; lay near one edge of each piece of paste some raspberry or strawberry Jam, stewed apples, or any kind of preserved fruit. Slightly wet the edge of the paste all round, fold the other side over the preserve, and press the edges. Or the paste may be cut into squares and folded diagonally over the preserves so that the puff is three- cornered. Bake in a moderately hot oven. Jam Puffs a la Ducliesse. — Put 2oz. of butter and 2 break- fast-cupfuls of water into a saucepan on the fire, bring them to the boil, remove the pan, and work in 6oz. of flour. Dry it over the fire for a few minutes, then add two eggs and the rind of a lemon very finely chopped. Boll out the paste, cut it up into pieces about 3in. in length, put them on a baking-sheet, keeping them apart, brush over with egg, put into a moderate oven, and bake slightly. It can be easily seen when they are done, as they will be firm to the touch. Take out, let them get cold, open at the sides, fill them with Jam, and serve. Jam Roll. — For four eggs, allow an equal weig'ht of caster j sugar, flour, and butter ; slightly warm the butter and beat | it together with the sugar until creamy, then mix in the slightly-beaten yolks of the eggs. Whisk the whites to a stiff froth and mix them with the other ingredients, then stir in the flour very smoothly. Squeeze in a few drops of lemon- juice, and work the whole until thoroughly mixed. Butter a shallow baking-dish, pour tho mixture into it, bake in a quick oven, and take out before it becomes crisp. Sift plenty of caster sugar over a sheet of paper, turn the paste on to it, spread over thickly with any kind of Jam, and roll ( it up carefully. Ornament the top with coloured sugar icing, j preserved fruits and comfits, and serve cold. Jam Roly-Poly Pudding’. — Make a common suet crust, roll it out thin, then spread Jam evenly all over, leaving about lin bare at the edges, excepting the edge which | will be the inner one. Boll the pudding up into a longish roll, I J am — continued. pinch the paste together at the ends, wrap it in a floured cloth, tie at each end, plunge it into boiling water, and boil for an-hour-and-a-half or two hours, keeping the water constantly boiling. Jam Sandwiches. — (1) Beat i- lb. of warmed butter to a cream, then mix with it the beaten yolks of twelve eggs and the grated peel of half a lemon ; sweeten with ^lb. of caster sugar

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