Spanish Cream

Ingredients

• one-third box of Cox's gelatine
• one-half pint of milk
• the yolks of three beaten eggs
• one-half cup of sugar
• two tablespoonfuls of brandy
• the juice of one orange

Method

1. 1

   Soak gelatine in milk, heat until boiling, add yolks and sugar, simmer for 10 minutes.

2. 2

   Remove from heat, fold in beaten egg whites, and flavor with brandy and orange juice.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 160. The excerpt below is the record exactly as published.

SPANISH CREAM. Mrs. T. K. Egbert, New York. Soak one-third box of Cox's gelatine in one-half pint of milk one hour. Place on the range and let it come to 376 KIRMESS COOK BOOK. a boil, add the yolks of three beaten eggs and one-half cup of Bugar, let it simmer about ten minutes. Be- move from the fire and stir in the whites of three ^gs beaten to a stiff foam, flavor with two tableepocm- f uls of brandy and the juice of one orange. ITALIAN CBEAM. Mrs. William F. Cook. Take two pints of cream, two cups of sugar, the juice and grated peel of two lemons and two table- spoonfuls of brandy

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