Marshmallow Cream

Ingredients

• i tb. gelatin
• 1 c cream
• 3 tb. cold mOk
• White of r egg (beaten stiff)
• ■j- c. sugar
• ilb.marshmallows
• i tsp. vanilla
• 2 bananas
• I tb. lemon juice
• i c. candied cherries
• Ic. chopped nuts

Method

1. 1

   Soak the gelatin in the cold milk and dissolve by setting over boiling water.

2. 2

   Add sugar and cream and beat with an egg-beater till firm throughout.

3. 3

   The process may be hastened by setting the bowl into ice water.

4. 4

   Cut the marshmallows into quarters, chop the cherries and nuts, cut bananas into small cubes and mix with the lemon juice.

5. 5

   Fold the fruit and white of egg into the cream mixture.

6. 6

   Chill and serve in glass cups garnished with cherries.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 62. The excerpt below is the record exactly as published.

Marshmallow Cream i tb. gelatin 1 c cream 3 tb. cold mOk White of r egg (beaten stiff) ■j- c. sugar ilb.marshmallows i tsp. vanilla 2 bananas I tb. lemon juice i c. candied cherries Ic. . chopped nuts Soak the geladn in the cold milk and dissolve by setting over boil- ing water. Add sugar and cream and beat with an egg-beater till firm throughout The process may be hastened by setting the bow! into ice water. Cut the marshmallows into quarters, chop the cherries d,:_..l,CjOO^:;Ic UNCLASSIFIED RECIPES 135 and nuts, cut bananas into small cubes and mix with the lemon juice. Fold the fruit and white of egg into the cream mixture. Chill and serve in glass cups garnished with cherries. Fig Chari^jtte 1 tb. gelatin r c cream i c. cold milk 12 figs 1 c. hot milk i c water 1 c. sugar 2 tb. lemon juice 2 tb. sugar Cook figs in water and lemon juice till tender, adding 2 tb. sugar. Line glass cups with half the figs (cut in strips) and fill with cream prepared as follows : Soak gelatin in the cold milk and then dissolve in the hot milk. Add remainder of figs (cut small), and the sirup and sugar. Chill in ice water. When mixture b^ins to thicken, fold in the cream (beaten stiff). Lemon Cream Pudding 4 eggs I lemon (juice and grated 4 tb. sugar rind) 2 tb. hot water 2 tb. powdered sugar Beat yolks of eggs with granulated sugar. Add lemon juice, lemon rind, and water. Cook until it thickens, using double boiler. Remove from fire and stir in white of ^gs (beaten stiff) with the sugar. Chill thoroughly before serving. Swedish Pudding 4 tb. rice i pt cream 3 c. milk I tsp. vanilla i tsp. salt 2 tb. granulated gelatin I ^ c. boiling water Cook rice in 2 a milk till very soft Add salt. Take from fire and add I c. cold milk. When cold add whipped cream, flavoring, and gelatin (previously soaked according to General Directions (p. 80) and dissolved in ^ c. boiling water). Chill and serve with chocolate sauce, crushed fruit, or maple sirup with chopped nuts. ......uC.ooglc 136 THE PRACTICAL COOKBOOK Imperul Rice Cream 2 tb. gelatin 2 c. milk i c, cold water i c cream 1 c cooked rice i c, chopped walnuts I c sugar I tsp. vanilla Make like Chocolate Bavarian cream (p. 8a), and when the milk and gelatin begin to thicken, stir in the rice and walnuts. Flavor and fold in the cream (beaten stifQ. Chill and serve. 2 oz. melted chocolate may be added to the gelatin mixture if desired. Plain Mousse Any Bavarian cream mixture (see p. 82) may be packed in ice and salt (2 parts ice to 1 part salt) for from 4 to 6 hr. and served as a frozen dessert. A richer mixture may be made by omitting half the milk and half the gelatin. Rich Mousse 1 pL cream i c. sugar I c. fruit pulp Spk. salt Beat the cream stiff, fold in other ii^redients, and chill as above. Use any desired fruit. Coffee mousse. Omit fruit and flavor with 2 tb. coffee extract. Maple mousse. Omit fruit, add \ c maple sirup, and use only ^ c, sugar. I c. chopped nuts

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