Jelly-Cream

Ingredients

• one pint of milk
• two tablespoons of sugar
• the yolks of three eggs
• one tablespoon of gelatine
• one cup of grated cocoanut

Method

1. 1

   Heat milk in a basin set in hot water.

2. 2

   Add salt, sugar, and egg yolks.

3. 3

   Cook briefly, then stir in dissolved gelatine.

4. 4

   Remove from heat, set on ice, and stir until thickened.

5. 5

   Add beaten egg whites, vanilla, and cocoanut.

6. 6

   Spread between layers and cover with icing.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 170. The excerpt below is the record exactly as published.

JELLY-CREAM COCOANUT CAKE One and a quarter cups of granulated sugar boiled with a quarter of a cup of water until it spins a thread. Beat seven egg-yolks until lemon color, then pour on to them grad- Layer Tin ually the hot syrup, beating constantly the eggs, until cold. Then, add one cup of pastry flour, a pinch of salt, one tea- spoon of lemon extract, and then the whites beaten very stiff. Bake in layers. JELLY-CREAM Place one pint of milk in a basin and set in hot water. When hot, add a pinch of salt, two tablespoons of sugar and the yolks of three eggs. Cook a few moments ; then stir in one table- spoon of gelatine dissolved in a little cold water. Remove from hot water; set on ice and stir until it begins to thicken. Then add the stiffly beaten whites of two eggs, one teaspoon of vanilla and one cup of grated cocoanut

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