Ivory Cream

Ingredients

• V/z Tablespoons Granulated Gelatine
• Yz Cup Honey
• 2 Cups IVIilk
• 1 Cup Thin Cream
• 1 Cup Peaches or Other Fruit
• 1/2 Teaspoon Bitter Almond

Method

1. 1

   Warm the milk, cream, and honey together, but do not scald them.

2. 2

   Add the gelatine, which has been soaked in milk for a few minutes, and the almond extract.

3. 3

   Stir until the gelatine is dissolved, and set it in a cold place until it begins to stiffen.

4. 4

   Then add the peaches, peeled and cut fine.

5. 5

   Mix lightly and pour into a wet mold.

6. 6

   Decorate with split almonds and serve with whipped cream.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 43. The excerpt below is the record exactly as published.

IVORY CREAM V/z Tablespoons Granulated Gelatine Yz Cup Honey 2 Cups IVIilk 1 Cup Thin Cream 1 Cup Peaches or Other Fruit 1/2 Teaspoon Bitter Almond

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