Macaroon Cream

Ingredients

• 1 tablespoon granulated gelatine
• 1/2 teaspoon salt
• 1/4 cup cold water
• 2 cups scalded milk
• 1/4 cup macaroons, dried and rolled
• 3 egg yolks, slightly beaten
• 1 teaspoon vanilla
• 1/2 cup sugar
• 3 egg whites

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Add milk slowly to egg yolks, sugar, and salt.

3. 3

   Cook and stir over hot water until mixture coats spoon.

4. 4

   Add gelatine and strain into bowl set in ice water.

5. 5

   Add macaroons and flavoring, stirring until it begins to thicken; then add egg whites beaten stiff.

6. 6

   Mold, chill, and serve garnished with macaroons.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 232. The excerpt below is the record exactly as published.

14 cup cold water Y4 cup lemon juice 1 cup boiling water 3 egg whites Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when thick enough to hold mark of spoon, beat with wire spoon or whisk until frothy; add egg whites beaten stiff and continue beating until stiff enough to hold its shape. Mold, or pile by spoonfuls on dish; serve cold with Soft Custard (p. 529). Serves 6. Amber Pudding. Use cider instead of boiling water, and Vy cup boiling water to dissolve gelatine. Omit lemon juice. Sweeten to taste. SNOW PUDDING II 4 egg whites, beaten until stiff 3 tablespoons boiling water ¥% tablespoon granulated gelatine 144 cup powdered sugar 1% teaspoon lemon extract Soften gelatine in water, add to egg whites, beat until thoroughly mixed. Add sugar and flavoring. Pile lightly on dish. Chill. Serve with Soft Custard (p. 529). CHERRY MOSS 1 tablespoon granulated gelatine 1% cups dark red canned cherries Y{ cup cold water : Vg cup cherry juice 14 cup boiling water 2 egg whites Few grains salt Soak gelatine in cold water, dissolve in boiling water, and add cherries (stoned and cut in halves) and cherry juice. When mix- ture begins to thicken, beat, and add salt and egg whites beaten until stiff. Turn into slightly oiled mold and chill. Remove 562 THE BOSTON COOKING-SCHOOL COOK BOOK from mold to serving dish and garnish with whipped cream. Sprinkle with Jordan almonds, blanched, shredded, and roasted, or chopped pistachio nut meats. MOCK TOASTED MARSHMALLOWS 1 tablespoon granulated gelatine in 3 egg whites 1 cup boiling water 114 teaspoons vanilla 1 cup sugar Stale macaroons Add sugar to gelatine and water; when dissolved, set bowl con- taining mixture in pan of ice water; add egg whites and vanilla and beat until thickened. ‘Turn into shallow pan, first dipped in cold water, and let stand until thoroughly chilled. Remove from pan and cut in pieces the size and shape of marshmallows; roll in macaroons (dried and rolled). GRAPE JUICE SPONGE 2 tablespoons granulated gelatine 1 pint grape juice 4 egg whites, beaten stiff Add gelatine to grape juice. Heat in double boiler until gelatine dissolves. Strain into bowl, sweeten to taste, and set bowl in ice water. When beginning to thicken, beat until light and fold in egg whites. Grape Charlotte. Half fill individual molds (first dipped in cold water) with 24 of the sponge. To remainder add 34 cup heavy cream, beaten until stiff. Fill molds with cream mixture and chill. Remove from molds to serving dish and garnish with whipped cream. COFFEE SPONGE 2 tablespoons granulated gelatine zn 2% cup sugar 1{ cup cold water . 3 egg whites, beaten until stiff 2 cups strong hot coffee Few grains salt _ Add soaked gelatine to hot coffee; add sugar and salt. Strain into bowl, set in pan of ice water. When beginning to thicken, beat until light and fold in egg whites. Mold, chill, and serve with sugar and thin cream JELLIES, CHARLOTTES AND WHIPS 563 KESWICK PUDDING 1 cup sugar 144 tablespoons granulated gelatine in 1 cup boiling water 44 cup cold water 3 egg yolks, slightly beaten 3 egg whites, beaten until stiff Few grains salt Y cup lemon juice Dissolve 34 cup sugar in hot water and bring to boiling point. Add 4 cup sugar and salt to egg yolks. Pour on gradually the boiling sirup and cook, stirring constantly, until mixture thickens. Add gelatine and lemon juice. Strain, set in ice water, and stir until mixture begins to thicken. Fold in egg whites. Turn into mold, first dipped in cold water. Chill and garnish with whipped cream. SPANISH CREAM 1 tablespoon granulated gelatine Y cup sugar (scant) 3 cups milk V4 teaspoon salt 3 egg whites, beaten stiff 1 teaspoon vanilla or 3 egg yolks 3 tablespoons wine Scald milk with gelatine, add sugar, pour slowly on egg yolks, slightly beaten. Return to double boiler and cook until mixture coats spoon, stirring constantly. Remove from heat, add salt, flavoring, and egg whites. Turn into individual molds, first dipped in cold water, chill, and serve with cream or orange mar- malade or Bar-le-duc. Use 1% tablespoons gelatine for a large mold. COFFEE SPANISH CREAM (COFFEE SOUFFLE) 1% cups coffee infusion VY teaspoon salt 4% cup milk 3 eggs 24 cup sugar V% teaspoon vanilla 1 tablespoon granulated gelatine Mix coffee, milk, half the sugar and gelatine, and heat in double boiler. Add to remaining, sugar, salt, and egg yolks slightly beaten. Return to double boiler and cook until mixture coats spoon, stir- ring constantly. Remove from heat, add egg whites beaten until stiff, and vanilla. Mold, chill, and serve with cream, plain or whipped. 564 THE BOSTON COOKING-SCHOOL COOK BOOK MACAROON CREAM 1 tablespoon granulated gelatine Yé teaspoon salt 4 cup cold water 24 cup macaroons, dried 2 cups scalded milk and rolled 3 egg yolks, slightly beaten 1 teaspoon vanilla % cup sugar 3 egg whites

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