Spanish Cream

Ingredients

• 1 oz. gelatine
• 1 cup sugar
• 1 tsp. salt
• Yolks 2 eggs
• 1 tsp. vanilla
• Whites 2 eggs

Method

1. 1

   Scald milk with gelatine; cook with remaining ingredients, except whites of eggs, as Custard Sauce.

2. 2

   Remove from range and set aside in a cool place.

3. 3

   Finish as Snow Pudding.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 35. The excerpt below is the record exactly as published.

Whites 2 eggs. Prepare first six ingredients as Lemon Jelly, strain, and set aside in a cool place; stir occasionally. When ,partially set, beat until foamy, then add whites of eggs beaten stiff, and beat until mixture begins to stiffen. Pile lightly in a glass dish or pour intOd a moistened mould. Serve with Custard Sauce. BANANA SPONGE. + OZ. gelatine. + Cc. Sugar. 4 c. cold water. 2 tbsp. lemon juice. x c. boiling water. 2 c. banana pulp. Whites 2 eggs. Prepare first five ingredients as Lemon Jelly, strain, and set aside in a cool place; stir occasionally. When partially set, add banana pulp and beat until foamy. Finish as Snow Pudding. GRAPE SPONGE. + oz. gelatine. 3 tbsp. sugar. + e. cold -water. , 1 tbsp. lemon juice. ; ¢. boiling water. # ¢c. grape juice. Whites 2 eggs. Prepare as Snow Pudding. SPANISH CREAM. + oz. gelatine. c. sugar. 1 1 a. cnmik: tsp. salt. Yolks 2 eggs. 1 tsp. ifla. Whites 2 - S$cald milk with gelatine; cook wi maining ingredients, except whites of eggs, as Custard Sauce. Remove from range and set aside in a cool place. Finish as Snow Pudding. BAVARIAN SPONGE. Lt Ola 1 oz. gelatine. 3 tbsp. lemon juice. + ce. cold water. 1 c. sugar. 1 c. orange juice. 4 eggs. 6 lady fingers. Soften gelatine in cold water. Mix fruit juice, sugar and yolks of eges slightly beaten. Cook over hot water as a soft custard. Pour over the softened gelatine, strain and set aside in a cool place; stir ocea- sionally. When partially set beat until foamy, then fold in whites of eggs beaten stiff. Turn into a mould which has been-lined with lady fingers; chill. 55 ae ‘Ra, “* Dette CARAMEL CHARLOTTE. + oz. gelatine. + c. boiling water. + c. cold water. 1c. hot cream or rich milk. LCE Sur Ar: 1 tsp. vanilla

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