Ratafia Cream

Ingredients

• ½ oz. Cox’s gelatine
• 2 yolks of eggs
• 2 gills of milk
• 3 ozs ratafia biscuits
• 1 gill of cream
• 1 tablespoonful castor sugar

Method

1. 1

   Soak gelatine for an hour in one gill of milk.

2. 2

   Beat yolks and add the other gill of milk and the sugar.

3. 3

   Cook slowly till the custard thickens but does not boil.

4. 4

   Remove from the fire, and when slightly cool add the cream, gelatine, and milk, stirring till all is dissolved, then add the crushed ratafias.

5. 5

   Pour into a wetted mould, and when set, turn out and garnish with chopped angelica.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 49. The excerpt below is the record exactly as published.

RATAFIA CREAM. \ oz. Cox’s gelatine. I 2 yolks of eggs. 2 gills of milk. 3 ozs ratafia biscuits. 1 gill of cream. ' 1 tablespoonful castor sugar. Soak gelatine for an hour in one gill of milk. Beat yolks and add the other gill of milk to them and the sugar. Cook slowly till the custard thickens but does not boil. Remove from the fire, and when slightly cool add the cream, also gelatine and milk, stirring till all is dissolved, when add the crushed ratafias. Pour into a wetted mould, and when set, turn out and garnish with chopped angeMca. Miss Frame, Birkenshaw, Cambuslang. RHUBARB SPONGE. 2 lb. loaf sugar. j 1 lemon. 1 lb. rhubarb (when leaves have 5- oz. isinglass. been removed). ] A few drops of cochineal. Whites of three eggs. Peel the rhubarb, and cut it into small pieces. Put the sugar and half a tumblerful of cold water into a stewpan, set over gentle heat, and when the sugar has been melted, put in the cut rhubarb, and simmer slowly until it is quite tender. Rub through a fine sieve into a bowl. Mix with it the grated rind, the juice of the lemon, the isinglass (previously dissolved in a little warm water), and sufficient cochineal to make it a pretty pale pink. Stir well for a few minutes, and then stand the bowl in a cold place. When the mixture is quite cold and beginning to thicken, whisk in the whipped whites of the eggs, and beat all together until it is thick and spongy. Pile the sponge high in a glass dish, and surround it with raspberry jelly or stewed pears. Miss Jenny Arthur, Pollokshields. RUSSIAN CREAM. 3 eggs. | 2 oz. Cox’s gelatine. 1 pint milk. I 2 teaspoonfuls essence of vanilla. 2 tablespoonfuls sugar. Soak the gelatine in a teacupful of tepid water for an hour. Beat the whites of eggs to a stiff froth, beat the yolks, and put in a saucepan with gelatine, milk, and sugar. Bring to the boiling point, but don’t boil. Add flavouring. Lift from the fire, stir in the whites of eggs, wet a mould and pour in the cream. Set in a cool place to firm. It is better made the night before using. Pour off any water not taken up by the gelatine. Miss Eadie, Langside. SPANISH CREAM. i box of Cox’s gela'.ine. j 3 pints of milk. 6 eggs. I 12 tablespoonfuls granulated sugar. 1 dessertspoonful of vanilla. Let the milk come to the boil. Then stir in gelatine. When dissolved, pour it over the yolks of eggs and sugar beaten together. Put all back in pan and let it come to the boil. Take off and put in flavouring and whites of eggs beaten stiff. Miss Wade. STRAWBERRY CREAM. I lb. strawberry jam. | Whites of 3 eggs. Beat the eggs and jam together for half an hour. Serve with sponge fingers, or fill meringue cases with the mixture. Mrs. W. A. Bowie, Tulse Hill, London. VANILLA CREAM. \ pint double cream. I i pint milk. Essence of vanilla. J oz. Cox’s gelatine.

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