Spanish Cream

Ingredients

• 1 tablespoon granulated gelatine
• 1/2 cup sugar (scant)
• 3 cups milk
• 1/4 teaspoon salt
• 3 egg whites, beaten stiff
• 3 egg yolks
• 1 teaspoon vanilla
• 3 tablespoons wine

Method

1. 1

   Scald milk with gelatine, add sugar, pour slowly on egg yolks, slightly beaten.

2. 2

   Return to double boiler and cook until mixture coats spoon, stirring constantly.

3. 3

   Remove from heat, add salt, flavoring, and egg whites.

4. 4

   Turn into individual molds, first dipped in cold water, chill, and serve with cream or orange marmalade or Bar-le-duc.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 233. The excerpt below is the record exactly as published.

SPANISH CREAM 1 tablespoon granulated gelatine Y cup sugar (scant) 3 cups milk V4 teaspoon salt 3 egg whites, beaten stiff 1 teaspoon vanilla or 3 egg yolks 3 tablespoons wine

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