Spanish Cream

Ingredients

• One box Coxe’s gelatine
• dissolved in a pint of cold milk
• into two quarts boiling milk
• one and a half cups sugar
• the yolks of eight eggs
• add half a pint wine
• one cup sugar for meringue
• the juice of one lemon

Method

1. 1

   Dissolve gelatine in cold milk.

2. 2

   Stir yolks and sugar into boiling milk, then add to gelatine.

3. 3

   Cool, add wine or flavoring, and pour into dishes.

4. 4

   Top with meringue and brown in the oven.

As published

This recipe was extracted from Buckeye cookery (1892), page 57. The excerpt below is the record exactly as published.

ten yolks of eight eggs; put all in a tin pail, set in a pot of boiling water, stir for three minutes, take from the fire, add the well-beaten whites of the eggs, and serve, when cold, in custard-glasses.— Mrs. C. Fullington. ITALIAN CREAM. Soak one-third box gelatine half an hour in cold milk, put a quart milk on to boil, and when boiling stir in yolks of eight eggs well beaten, add one cup and a haif of sugar and the gelatine; when the custard begins to thicken, take it off and pour into a deep dish in which the eight whites have been beaten to a stiff froth; mix well together and flavor to taste; put in molds, and allow ae hours to coo]. This cream is much more easily made in winter than in sum- ene NE. Wiles, 106 OREAMS AND CUSTARDS. Rock CREAM. é Boil one cup rice in a custard-kettle in sweet milk until soft, add two table- -spoons loaf-sugar, a salt-spoon salt; pour into a dish and place on it lumps of jelly; beat the whites of five eggs and three table-spoons pulverized sugar to a stiff froth, flavor to taste, add one table-spoon rich cream, and drop the mixture on the rice.—Miss Tnbbie S. Wilcox, Madison. RASPBERRY CREAM. One quart good cream, one pint fresh raspberries; mash and rub the fruit through a fine sieve or strainer, to extract the seeds, bring the cream to a boil (having reserved one pint for froth), and add it to the berries while it remains hot, sweeten with powdered sugar to taste, let it become cold. Now raise cream which has been reserved to a froth with a beater, take off the froth and lay it on a sieve to drain; fill dish or glasses with the cream and place froth on top. Very nice. Any kind of berries, jam or jelly is good, and can be used without straining. | SPANISH CREAM. One box Coxe’s gelatine dissolved in a pint of cold milk; into two quarts boiling’ milk stir one and a half cups sugar and the yolks . of eight eggs; pour all upon the dissolved gelatine, stirring well. When ‘cool add half a pint wine, or flavor with lemon or vanilla, place in dishes and cover with a meringue made of the beaten whites, the juice of one lemon

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