Meringue Cream

Ingredients

• 1 table-spoonful of gelatine
• 1 teacupful of cold water
• 1 breakfast-cupful of milk
• lqt. of cream
• 1 breakfast-cupful of granulated sugar
• 1 table-spoonful of vanilla extract
• the whites of six eggs
• 6 table spoonfuls of caster sugar

Method

1. 1

   Soak gelatine in cold water for an hour.

2. 2

   Boil milk, stir in dissolved gelatine, strain into cream, and add sugar and vanilla.

3. 3

   Freeze the mixture, then pack in ice for about an hour.

4. 4

   Beat egg whites to stiff froth, mix in sugar, dip the mould in warm water, turn out the cream, mask with meringue, brown in a hot oven, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 517. The excerpt below is the record exactly as published.

Meringue Cream. — Put 1 table-spoonful of gelatine in 1 teacupful of cold water, and soak it for an hour, rut 1 breakfast-cupful of milk into a saucepan, and when it begins to boil stir the gelatine into it. When dissolved, strain the milk into lqt. of cream; add 1 breakfast-cupful of For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads. 934 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Meringues — continued. granulated sugar and 1 table -spoonful of vanilla extract. When the mixture has cooled a little, turn it into afreezing- pail, and work till frozen ; then put it into a mould, seeing that it is full, smooth over the surface, close tightly, and pack in pounded ice and salt. The cream should be left in the ice for abrat an hour. Beat the whites of six eggs to a still" froth, then gradually mix in 6 table spoonfuls of caster sugar

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