Maruga Cream

Ingredients

• One pint of cream
• 1 quart of milk
• 2J oz. of gelatine
• 3 oz. of white sugar
• 4 eggs
• 1 oz. of crystallised fruit
• juice o»f 1 lemon
• few drops of vanilla

Method

1. 1

   Soak the gelatine in a cup of the milk for four hours.

2. 2

   Scald the rest of the milk, add the sugar and gelatine.

3. 3

   Stir over the fire till almost boiling.

4. 4

   Strain and divide into two equal portions.

5. 5

   Return one to the fire and heat quickly.

6. 6

   Stir in the beaten yolks.

7. 7

   Cook all together for two minutes, and turn out to cool.

8. 8

   Whip the cream very stiff and beat the whites of the eggs to a stiff froth.

9. 9

   Divide the latter into heaps, and as the yellow gelatine forms, whip in one heap a little at a time.

10. 10

    Add the other to the white gelatine alternately with the cream.

11. 11

    Season the yellow with vanilla, the white with almond.

12. 12

    Arrange the bottom of a tall mould with the cherries, then put a layer of white.

13. 13

    Freeze this and lay on some crystallised peaches cut in slices, then a layer of yellow; freeze again and lay on some cherries, and so on till the mould is full.

14. 14

    Lay in ice till firm.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 68. The excerpt below is the record exactly as published.

Maruga Cream. One pint of cream, 1 quart of milk, 2J oz. of gelatine, S oz. of white sugar, 4 eggs, 1 oz. of crystallised fruit, juice o»f 1 lemon, few drops of vanilla

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