Spanish Cream

Ingredients

• one quart of milk
• four eggs
• one-half box gelatine
• one-half cup sugar
• flavor with vanilla

Method

1. 1

   Add gelatine to milk and boil slowly until dissolved.

2. 2

   Add beaten yolks and sugar, cook like soft custard in a double boiler.

3. 3

   Fold in lightly beaten egg whites after removing from heat.

4. 4

   Set in molds.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 31. The excerpt below is the record exactly as published.

one quart of milk, w raj$ yolks of four eggs, rind of one lemon, one cup ^jjsilir of sugar. Bake in pudding-dish. When done spread over with some kind of jams ; beat the whites of the eggs light, season with the juice of lemon; one cup of sugar; put on top of pudding; set in oven for a minute to brown. V $■ $°&*~ 162 STATESMEN'S DISHES; BREAD TOTE. BY BIBS. JOHN LIND. (Wife of Representative from Minnesota.) [WO cups bread crumbs, sifted and evenly browned or roasted, eight eggs (yolks), one and a half cups of granulated sugar, one- half pound chocolate (grated), three-fourths pound almonds, one-half pound citron, one-half teaspoon cinnamon, one-half cloves, one-fourth teaspoon carda- mon, one-fourth cup brandy, juice and grated rind of one lemon. Mix sugar and yolks until very light ; then add all ingredients except bread crumbs and whites of eggs, and stir well; then wet or dampen the crumbs with white wine and add to the rest last whites of the eggs well beaten. For icing, chocolate or a white frosting. Bake one and a half hours slowly. c4£uj of. $«£> AND EOW TO COOK THEM. 163 PUMPKIN PIE. BY MRS. J. W. VAN SCHAICK. (Wife of Representative from Wisconsin.) ?HEEE tablepoons of butter, two cups of sugar beateu together, three eggs, three cups of stewed pumpkin, one cup of cream, one wine- glass of sherry ; also of brandy, nutmeg, cinnamon, and a little mace and salt to taste. Bake in a puff- paste. /U" *fc 164 STATESMEN'S DISHES; PIE CRUST. BY MBS. J. W. VAN SCHAICK. (Wife of Representative from Wisconsin.) £W0 cups of flour, three-fourths cup of lard, one-half cup of butter, a pinch of salt ; mix with ice-cold water — using a knife instead of the hand — into a firm dough. Eoll it in a napkin and lay it on ice till the filling is ready ; roll very thin, spread with butter and dredge with flour, repeating the process three times. Prepare the pie, and bake in quick oven. /ic eJu AND HOW TO COOK TEEM. 163 SPANISH CREAM. BY MRS. C. W. SPOFFOED. (Wife of Proprietor of Biggs House, Washington, D. O.) jsNE quart of milk, four eggs, one-half box gel- atine, one-half cup sugar ; flavor with vanilla

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