Nectar

Ingredients

• 1 qt. ol sour cream
• % lb. of sugar
• 1% tsps. of vanilla
• 4 tbsps. of rum
• % cup of milk
• 9 layers or % package of red gelatine

Method

1. 1

   Mix sour cream, sugar, vanilla, and rum.

2. 2

   Dissolve gelatine in warm milk, strain, and mix with other ingredients.

3. 3

   Pour into a mold and set on ice to stiffen.

4. 4

   Turn it out before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 126. The excerpt below is the record exactly as published.

5 layers or % package of gelatine 3 eggs 1 pt. of whipped cream 1 vanilla bean or 2 tbsps, of % lb. of sugar vanilla Preparation: The vanilla bean is put into the milk to soak, or the vanilla extract put into the milk; also the yolks of eggs, sugar and gelatine. Let this mixture come to a boil, stirring constantly, boil ^4 minute, mix in the beaten whites of eggs and stir until cold. Now add the whipped cream. Oil a mold, fill in the cream, and place on ice; turn it out when stiff. No. 7&— COLD APPLE CREAM. Quantity for 6 Persons. 6 apples 1 tbsp. of flour % pt. -white wine % lemon peel % lb. of sugar 1 qt. of strawberries or 1 qt. of cream 5 eggs raspberries Preparation: The apples are peeled, cored and cut into 8 parts, then boiled until soft in ^ pt. of white wine and % lb. of sugar. When done, cool them. The cream, yolks of eggs, flour, grated lemon peel and 1/4 lb. of sugar are mixed well, then boiled to a cream, stirring constantly. Now oil a mold and put in a layer of boiled apples, then strawberries or raspberries, then a layer of cream, then frosting made of the whites of eggs beaten to a froth with 6 tablespoonfuls of sugar. This is baked 10 minutes in a medium hot oven. Let it get cold and serve in the dislh. Remarks. This cream may be served hot, but it is better cold. If you have no fresh fruit, use preserved, but drain off the juice. No. 79— COLD APPLE PUDDING. Quantity for 6 Persons. 12 sweet-sour apples 8 layers or % package of white Water gelatine 2 cups of white wine 1 cup of sugar Preparation: The apples are cut up and put into a pot with enough water to cover them, then boiled until soft, very slowly, so they do not get slushy. Pour them into a sieve or cloth and drain off the juice. This is boiled down to 1 qt., add to it the sugar and gelatine and strain ; boil up again, then mix in the white wine. Fill the whole into a glass dish to stiffen and serve with a vanilla sauce. Remarks : The apples may be used for apple sauce. —267 — No. 80— NECTAR. Quantity for 6 Persons. 1 qt. ol sour cream 9 layers or % package of red % lb. of sugar gelatine 1% tsps. of vanilla 4 tbsps. of rum % cup of milk

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