Persian Cream

Ingredients

• One quart of sweet milk
• ^ box of Coxe's gelatine
• I cup of sugar
• 4 eggs
• i teaspoonful of vanilla

Method

1. 1

   Put milk in double boiler, and when almost boiling, add gelatine.

2. 2

   Stir until dissolved; then add yolks of eggs and sugar beaten together.

3. 3

   Cook until the consistency of boiled custard.

4. 4

   Remove from fire, add vanilla and beaten egg whites.

5. 5

   Stir thoroughly, pour into moulds, and serve with cream.

6. 6

   Do not use until the day after making.

As published

This recipe was extracted from Delicate dishes (1896), page 32. The excerpt below is the record exactly as published.

PERSIAN CREAM. One quart of sweet milk, ^ box of Coxe's gelatine or i^ box of Boston Crj^stal gelatine (the latter preferred), I cup of sugar, 4 eggs. Put milk in double boiler, and when almost boiling hot, add gelatine (dry). Stir until dissolved; then add yolks of eggs and sugar well beaten together. Cook until the consistency of boiled custard. Remove from fire, and add i teaspoonful of vanilla

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