M. a la creme au caramel

Name: M. a la creme au caramel
Ingredients: Put into a stewpan 2oz. of caster sugar; a liqueur-glassful of white rum; a tablespoonful of strained lemon juice; an ounce of water; one and a half pints of rich vanilla custard; an ounce of leaf gelatine

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.

M. a la creme au caramel. — Put into a stewpan 2oz. of caster sugar, a liqueur-glassful of white rum, a tablespoonful of strained lemon juice, an ounce of water, and boil it all till melted and of a pretty golden brown colour, then stir this while hot into one and a half pints of rich vanilla custaid, in which G 82 ICES. you have previously dissolved an ounce of leaf gelatine

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