Spanish Cream
From The economical cook book, 1905
Serves 3
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 103. The excerpt below is the record exactly as published.
Spanish Cream. Put an ounce of gelatine in three pints of rich milk, put it in a sauce-pan over the fire, and simmer until the gelatine is all dissolved, stirring it all the time : then add three-quarten cf a PASTRY, PUDDINOS, At. 216 pound of sifted sugar, take it from tbe fire, beat six eggs yery light, and stir them slowly into the mixture ; put all on the fire again, let it thicken, stirring all the time. When this is done, take it from the fire, flavor with two teaspoons of vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.