Creme Neapolitan

Ingredients

• a pint of double cream
• a teaspoon of vanilla
• a pound of peaches, apricots or figs, or use canned pineapple
• a package of gelatine

Method

1. 1

   Sweeten the cream, add vanilla, and beat stiff.

2. 2

   Soften gelatine in milk, dissolve in a double boiler, cool, and mix with cream.

3. 3

   Layer sweetened fruit and cream in a wet mould, chill, turn out, and serve with cream.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 74. The excerpt below is the record exactly as published.

CREME NEAPOLITAN Sweeten a pint of double cream ; add a teaspoon of vanilla and beat stiff. Peel and cut into pieces a pound of peaches, apricots or figs, or use canned pineapple, cut up. Soften a package of gelatine

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