Czarina Cream

Ingredients

• Soak one-fourth of a box of gelatine
• one-fourth of a cupful of cold water
• one pint of cream
• one third of a cupful of sugar
• one teaspoonful of vanilla
• one-half teaspoonful of rose water
• enough green coloring to tinge delicately
• one-fourth of a cupful of finely chopped blanched almonds

Method

1. 1

   Soak gelatine in cold water for fifteen minutes; then dissolve by placing the cup in hot water.

2. 2

   To cream, add sugar, vanilla, rose water, and the gelatine.

3. 3

   When the cream begins to stiffen, add chopped almonds.

4. 4

   Place in a mold or in paper cases, and stand an hour on ice.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 128. The excerpt below is the record exactly as published.

Czarina Cream. — Soak one-fourth of a box of gelatine in one- fourth of a cupful of cold water for fifteen minutes; then dis- solve by placing the cup in hot water. To one pint of cream add one third of a cupful of sugar, one teaspoonful of vanilla, one- half teaspoonful of rose water and the gelatine. Add enough green coloring to tinge delicately. When the cream begins to stiffen add one-fourth of a cupful of finely chopped blanched almonds

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