Gelatine and Cornflour Cream

Ingredients

• I oz. Cox’s Gelatine
• pints Milk
• p oz. Cornflour
• pmt Cream
• I Egg
• 2 ozs. Loaf Sugar
• A few drops Cox’s Vanilla Essence

Method

1. 1

   Soak the Gelatine in sufficient milk to cover it for about fifteen minutes.

2. 2

   Mix the cornflour smoothly with a little of the cold milk and place with the remaining milk in a stewpan and boil for eight minutes.

3. 3

   Then add the whisked egg, sugar, and soaked Gelatine, and stir until it thickens.

4. 4

   Strain into a basin, add the cream, well beaten, and vanilla, and stir occasionally until cool.

5. 5

   Pour into a mould previously rinsed in cold water.

6. 6

   Set aside until firm, turn out and serve.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 17. The excerpt below is the record exactly as published.

GELATINE AND CORNFLOUR CREAM. I oz. Cox’s Gelatine. pints Milk. ^ oz. Cornflour. ^ pmt Cream. I Egg- 2 ozs. Loaf Sugar. A few drops Ciox’s Vanilla Essence

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