Spanish Cream

Ingredients

• 1 envelope Knox Gelatin (sparkling)
• 3 cups milk
• 3 eggs
• 1/2 tsp. salt
• 1 tbsp. vanilla
• 1 cup sugar

Method

1. 1

   Soak the gelatine in the milk for ten minutes.

2. 2

   Place over hot water, and when the gelatine is dissolved, add sugar.

3. 3

   Pour slowly on the yolks of the eggs slightly beaten; return to double boiler and cook until thickened, stirring constantly.

4. 4

   Remove from stove and add salt and flavoring; then add whites of eggs beaten until stiff.

5. 5

   Turn into one large or individual molds, first dipped in cold water, then place in ice box.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 58. The excerpt below is the record exactly as published.

1 tbsp. vanilla Spanish Cream Y envelope Knox Gelatin (sparkling) 3 cups milk 3 eggs Soak the gelatine in the milk ten minutes. Place over hot water and when gelatine is dissolved add sugar. Pour slowly on the yolks of the eggs slightly beaten; return to double boil- er and cook until thickened somewhat, stirring constantly. Remove from stove and add salt and flavoring ; then add whites of eggs beaten until stiff. Turn into one large or in- dividual molds, first dipped in cold water, then place in ice box. This will separate and form a jelly on the bottom and custard on the top. — Mrs. J. Warren McCommins. Chocolate Sauce For Vanilla Ice Cream 1 square bitter chocolate 1-3 cup boiling water 1 cup sugar

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