Muscovite Cream

Ingredients

• loz. of gelatine
• 3 pints of milk
• the well-beaten yolks of four eggs
• 5oz. of caster sugar
• the whites of the four eggs

Method

1. 1

   Put 1 ounce of gelatine into a stewpan with 3 pints of milk, boil until dissolved, then add the well-beaten yolks of four eggs and 5 ounces of caster sugar.

2. 2

   Mix well, boil again until done, pass through a fine sieve, and let cool.

3. 3

   Whip the whites of four eggs to a stiff froth, and when the Cream is nearly congealed, beat them into it.

4. 4

   Add any desired flavouring, and pour into a mould.

5. 5

   Put this by on ice, and use when wanted.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 563. The excerpt below is the record exactly as published.

Muscovite Cream. — Put loz. of gelatine into a stewpan with 3 pints of milk, boil until all is dissolved, then add the well- beaten yolks of four eggs and 5oz. of caster sugar. Mix well, boil again until done, pass it through a fine sieve, and let it cool. Put the whites of the four eggs

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