Russian Cream

Ingredients

• 1 package of gelatine
• 1 pint of cold water
• 1 pint of hot water
• 2 cups of sugar
• juice of 6 lemons
• 1 cup of new milk
• 1 cup sugar
• 1 quart of thick cream
• whites of 6 eggs

Method

1. 1

   Dissolve gelatine in cold water.

2. 2

   Add hot water, sugar, and lemon juice, stirring until dissolved.

3. 3

   Strain into molds.

4. 4

   For the cream, dissolve gelatine in cold water, add milk and sugar, heat to boiling, then cool.

5. 5

   Whip cream and egg whites, mix, and pour into molds with jelly.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 319. The excerpt below is the record exactly as published.

RUSSIAN CREAM— r/ie Jell!].— To 1 package of gelatine add 1 pint of cold water. When dissolved add 1 pint of hot water, 2 cups of f ugar, juice of 6 lemons. Stir slowly until well dissolved, then strain into molds. The Cream. — Cover 1 package of gelatine with cold water. When dissolved add 1 cup of new milk, 1 cuj) sugar; ke»,t to boiling point, stirring frequently; then set away to cool GELATINE PKEPAEATIONS 438 Whip 1 quart of thick cream until light, beat the whites of 6 eggs, and add both to the mixture; when cool flavor with vanilla. Place the jelly in the bottom of the molds, and when stiff and cold add the cream-, turn out of the mold and serve in slices. STRAWBERRY JELLY.— Mash a quart of strawberries, add a coffee-cup of water, and let them stand where they will become hot, but not boil, while ^ a box of gelatine, in a pint of cold water, is gradually dissolving and heating, on the back of the range. Strain the strawberry juice into the gelatine, and add sugar to taste; place it in .a mold to harden in the refrigerator. The juice of half a lemon can be added if desired, and it can be served plain, or with whipped cream alone, or with whipped cream and sponge cake. The juice of other berries can be used instead, such as currants, raspberries, etc., and so varieties can be made. SPANISH CREAM.— Put ^ of a box of gelatine in 1| pints of milk and soak 1^ hours; then simmer slowly, and add the yolks of 3 eggs beaten with 1 cup sugar

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