Russian Cream

Ingredients

• 1 packet Cox’s Gelatine
• 2 tumblers Milk
• 1 tablespoonful fine Sugar
• 2 Eggs
• 1 teaspoonful Essence

Method

1. 1

   Steep gelatine in milk (to soften) for 10 minutes or so.

2. 2

   Put gelatine, milk, and yolks of eggs in pan.

3. 3

   Bring to boiling point, but on no account let it boil.

4. 4

   White of eggs to be switched to a snow.

5. 5

   Lift pan off fire and thoroughly mix in the white of eggs.

6. 6

   Pour into delf moulds, wetted first.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 193. The excerpt below is the record exactly as published.

Russian Cream. ^ packet Cox’s Gelatine, 2 tumblers Milk, 1 tablespoonful fine Sugar, 2 Eggs i teaspoonful Essence. Steep gelatine in milk (to soften) for 10 minutes or so. Put gela- • tine, milk, and yolks of eggs in pan. Bring to boiling point, but on no account) through the boil. White of eggs to be switched to a snotv. laft pan off fire and thoroughly mix in the white of eggs. Pour into delf moulds, wetted first. TRIED FAVOURITES COOKERY BOOK. 211 Tablet. 4 tei^oupfuls Sugar, 2 tablospoonfuls Syrup, 1 teacupful Water. Boil for about 20 minutes, then add 2 tablespoonfuls butter, and stir almost all.the time till it is ready (which you know by seeing it become sugary). Take it off rather sooner than you would for toffee, and add 1 teaspoonful essence

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