Genoa Cream

Ingredients

• Half a pint of milk
• 2 ounces of maccaroons
• half an ounce of gelatine
• half a wine-glassful of brandy
• a little grated orange-peel
• 8 ounces of sugar
• 4 yolks of eggs
• quarter of a pint of whipped cream
• a few chopped candied fruits

Method

1. 1

   Soak the gelatine in a little of the milk.

2. 2

   Boil the rest, and add to it the yolks of eggs, macaroons, sugar, and orange-peel.

3. 3

   Stir it on the side of the fire until it begins to thicken; take it off the fire; add the brandy and then the soaked gelatine.

4. 4

   Strain it through a hair sieve, and when nearly cold add the whipped cream and candied fruits.

5. 5

   Put in a mould, ready to turn out when required.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 48. The excerpt below is the record exactly as published.

Genoa Cream. Half a pint of milk, 2 ounces of maccaroons, half an ounce of gelatine, half a wine-glassful of brandy, a little grated orange-peel, 8 ounces of sugar, 4 yolks of eggs, quarter of a pint of whipped cream, a few chopped candied fruits

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