Golden Cream

Ingredients

• one ounce of gelatine
• one pint of cold water
• juice of three oranges
• juice of one lemon
• the yolks of two eggs
• a cupful of sugar

Method

1. 1

   Dissolve gelatine in cold water, strain, and add orange juice, lemon juice, beaten egg yolks, and sugar.

2. 2

   Stir over gentle heat until boiling, then pour into a mold.

3. 3

   Serve with a sauce of beaten egg whites and preserve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 225. The excerpt below is the record exactly as published.

one pint of cold water over it and set on back of stove till dissolved. Then add one coffee-cupful of sugar. Pour gelatine over the sugar, then pour a pint of warm water over all, beating well together. Add juice of two lemons strained into the gelatine. Beat the whites of two eggs. When nearly cold pour the eggs on top. Place the yolks around the dish so as to give a pretty effect. Ada Hermann. DELICIOUS BLUEBERRY DESSERT. Stew blueberries or any other berries and sweeten to taste and pom hot over thin slices of bakers' bread, buttered and with crust cut off, making alternate layers of fruit and bread, leaving a thick layer of fruit for the last. Put a plate on top, and when cool set on ice. Serve with sweetened cream. Inexpensive. Luella. 316 CUSTARDS, CREAMS, DESSERTS, ETC, RHUBARB SAUCE. A nice way to cook rhubarb (or pie-plant, as it is generally called) is to wash it and peel it, cutting into pieces one inch long. Allow one pound of granulated sugar to each pound of the fruit. Use a porcelain-lined or a granite stew-pan. Add one-half cupful of water, cover the rhubard with the sugar and set it on the back part of the stove and let it slowly simmer. When done do not stir but turn it carefully out to cool. The fruit does not have that pasty look so often seen and yet it is perfectly done. H. F. L. DATE CREAH. Remove the stones from as many dates as desired for a dessert, put in a pretty glass dish and pour over a generous amount of whipped cream. A few macaroons crumbled in with the dates improves the flavor. Set in a cold place until ready to serve. Mrs. Iole Buell. QUINCE SOUFFL^. Stew a few quinces until soft, slightly sweeten and pass through a colander. Put into a glass dish and cover with a custard made of one pint of milk, two yolks of eggs and three tablespoonfuls of sugar. Whip whites of two eggs light with two tablespoonfuls of sugar and heap on top. Miss Stahl. QOLDEN CREAM. Dissolve one ounce of gelatine in a pint of cold water. Strain and add to it the juice of three oranges, grated rind of one, juice of one lemon, the yolks of two eggs well beaten and a cupful of sugar

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