Kimberley Mould

Ingredients

• 1 oz. Cox’s geliitiue
• 1 gill of water
• 1.1 pints of milk
• 2 ozs, loaf sugar
• 1 teaspoonful vanilla or almond essence
• Thin rijid of one lemon
• Yolks of two eggs

Method

1. 1

   Soak the gelatine in the water for about ten minutes.

2. 2

   Simmer the milk with the lemon rind, remove the rind, add the well-beaten yolks of eggs, and stir over the fire until thick, but do not let it boil, then add the sugar and gelatine and stir till dissolved.

3. 3

   Remove from the fire, add the flavouring, and strain into a wetted mould.

4. 4

   When set, dip the mould for one moment into warm water, wipe the outside, and turn out quickly onto a cold dish.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 34. The excerpt below is the record exactly as published.

i oz. Cox’s geliitiue -j gill of water 1.1 pints of milk 2 ozs, loaf sugar 1 teaspoonful vanilla or almond Thin rijid of one lemon essence Yolks of two eggs

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