Ivory Cream

Ingredients

• 1 1/2 Tablespoons Granulated Gelatine
• 1/2 Cup Honey
• 2 Cups Milk
• 1 Cup Thin Cream
• 1 Cup Peaches or Other Fruit
• 1/2 Teaspoon Bitter Almond

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 42. The excerpt below is the record exactly as published.

>/2 Cup Honey 2 Eggs 1 Teaspoon Gelatine 1 Cup Cream, Whipped Soften the gelatine in the cold water, and dissolve in hot water. Beat the yolks of the eggs well and then beat the honey in gradually. Heat slowly with the gelatine until thick. Cool, add the well-beaten whites of the eggs and the whipped cream and freeze. SNOWHUGG'D SYRUP, a delicate and delicious Table Your Grocer will have it — ask for it. 61 Syrup BRIDE'S COOK BOOK HONEY ICE CREAM 4 Cups Thin Cream % Cup Honey Mix and freeze. SAUCE FOR ICE CREAM 2 Tablespoons Butter Yz Cup Honey 2 Teaspoons Cornstarch Cook together the cornstarch and but- ter thoroughly, being careful not to brown them. Add the honey and cook the mixture until it becomes hard when dropped into cold water and until all taste of raw cornstarch has been re- moved- HONEY MOUSSE 2 Cups Whipped Cream 1 Cup Honey 4 Eggs Beat the yolks of the eggs and then beat the honey in gradually. Heat slow- ly until thick, stirring constantly. Re- move and cool, and then add the whites of the eggs that have been whipped to a stiff froth. Then add the whipped cream and blend all together. Pack in large quantities of ice and salt, and freeze without stirring. ORANGE MOUSSE 2 Oranges 1 Cup Honey 1 Teaspoon Powdered Gelatine 2 Cups Thick Cream Peel and cut up the oranges, rejecting the white inner skin. Heat the honey over boiling water. Soak the powdered gelatine in a tablespoon of water. Add the orange and the gelatine to the honey and stir for 5 minutes; then remove it from the fire, and when cold add the cream, whipped stiff, Pack in ice and coarse salt (equal quantities) and let stand 3 to 4 hours. Pineapple or other fruit may be used instead of orange. MAPLE MOUSSE 1 Pint Whipping Cream '/a Teaspoon Salt 4 Tablespoons Maple Syrup Beat the cream until it is very thick. Then beat in the syrup, and add the salt. Pour the mixture into a mold, pack it in equal parts of ice and salt, and allow it to stand for 3 hours to freeze. FROZEN APRICOTS 1 Quart Can Apricots Water 2 Cups Corn Syrup To the syrup from the apricots add the corn syrup and sufficient water to make 1 quart. Since the sweetness of the apricots varies, more or less corn syrup may be needed. Put the apricots through a strainer, mix the pulp thor- oughly with the liquid and freeze the mixture. GELATINE DESSERTS Yz Cup Honey 1 Teaspoon Gelatine 1/2 Cup Cold Water 1/2 Cup Boiling Water Whites 2 Eggs 1 Teaspoon Vanilla 1 Teaspoon Lemon Extract Dissolve gelatine in the usual way, heating it over a teakettle until thor- oughly dissolved. Cool, but do not chill; stir in the honey, and add to the whites of the eggs beaten very light, a few spoonfuls at a time, beating con- stantly. Divide into 2 parts: to one part add a color and flavor with vanilla, about 1 teaspoon; to the other part add 1 tea- spoon lemon extract. Mold in layers, adding nuts to one part and^ maraschino cherries to the other. Serve with or without whipped cream. 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.