Gelatine Cream

Ingredients

• 1/2 box of gelatine
• 1/2 cup of cold water
• 1/2 cup of sugar
• 1/2 pt. of hot milk
• a teaspoonful of vanilla

Method

1. 1

   Soak gelatine in cold water for half an hour, then add sugar and hot milk, stirring until dissolved.

2. 2

   Strain and cool.

3. 3

   Beat rapidly for 5 minutes, then pour into a mould and cool to harden.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 31. The excerpt below is the record exactly as published.

/> cup of sugar, 2 tablespoonfuls of melted butter, a little salt, and stir into the farina and milk. Flavor with lemon ; bake ^ an hour in quick oven, and eat warm. 19 — Whortleberry Pie. Wash and pick over the berries; place them an inch thick on the under crust, covering them thickly with sugar; add a small piece of butter, cover with the upper crust and bake half an hour. Blackberry and raspberry pies are made the same way. They require no spice ; but whortleberries are greatly improved by having a few cur- rants or the juice of a lemon mixed with them. Sift powdered sugar over all fruit pies before serving. 20. — Gelatine Cream. Cover % box of gelatine with ^ of a cup of cold water, soak y2 an hour ; then add to it half a cup of sugar and y2 pt. of hot 100 July. milk, stir until the gelatine is dissolved ; add a teaspoonful of vanilla, strain and turn in a basin to cool. When cool, beat rapidly for 5 minutes, put in a mould in a cold place to harden.— From "Table Talk," Philadelphia. 21.— Pineapple Sherbet. Put 2 cups of water, and 3 cups of sugar on to boil. Stir until the sugar is dissolved then boil 5 minutes. Take a pint can of pineapple and pour as much as possible juice and all through a colander. Add this to the sugar and water with the juice of 1 lemon. Set away to cool. When cool, strain into freezer and freeze steadily until quite stiff. Remove the dasher and add white of 1 egg beaten to a stiff froth, and 1 tablespoonfui powdered sugar. Beat well with spoon, pack, and set aside to ripen. — From " Table Talk," Philadelphia. 22. — German Souffle. Put a thick layer of stewed apples at the bottom of a dish. Make a custard with the well beaten yokes of 3 eggs, a pint of milk and sugar to taste. Pour the custard over the stewed apples; beat the whites of the lol July. eggs to a very stiff froth, and when the custard is cold pile it on the top ; then bake lightly and serve hot. — From " Table Talk," Philadelphia. 23. — Rice Pudding;. One quart of milk, y2 cup of sugar, 1 tea- spoonful of rose or vanilla extract, 1 tea- spoonful butter, y2 cup of rice ; merely wash the rice, and after adding it to the sweetened pudding, put in the oven, occasionally stir- ring it for the first 4 minutes. It will be of the consistency of ice cream and very delicate. Bake until brown on top. 24. — Cantaloupe Bavarian Cream. Cover y2 a box of gelatine

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