Princess Cream

Ingredients

• I pint of Jelly (as per Recipe 1, 2, or 3)
• ^ oz. of Cox’s Gelati.ne
• 1 pint of whipped Cream
• 1 oz. Sugar

Method

1. 1

   Soak the Gelatine in the milk for about fifteen minutes, and then dissolve gently over the fire with the sugar.

2. 2

   Whip the cream and stir in the fruits (finely cut) and the dissolved Gelatine (strained).

3. 3

   Mask the mould with a thin layer of the red jelly, having about two inches of the jelly at the top.

4. 4

   When quite set, pour in the cream, and let set in a cool place.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 16. The excerpt below is the record exactly as published.

1 oz. Sugar. ^ oz. Angelica. ^ pint whipped Cream. 1 oz. Glace Cherries. j| gill cold Milk. (56) PRINCESS CREAM. I pint of Jelly (as per Recipe 1, 2, or 3), coloured with a few drops of Cox’s Cochineal or Carmine. ^ oz. of Cox’s Gelati.ne

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