Royal Cream
From The Toronto Cook Book, 1915
Serves 6
The cream will cook in three layers.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 46. The excerpt below is the record exactly as published.
Royal Cream Dissolve one-third box gelatine in one-quarter cup of cold milk, pour on three and three-quarters cups of hot milk, add the well-beaten yolks of three eggs and one-half cup of sugar. Cook over hot water until the mixture thickens. Take the cream from the fire and add at once the stiffly beaten whites of three eggs and a teaspoon of vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.