Spanish Cream

Ingredients

• three cups milk
• one-quarter box gelatine
• one-half cup sugar
• yolks of three eggs
• one teaspoonful vanilla
• salt

Method

1. 1

   Scald milk with gelatine, add sugar and yolks, cook until thick.

2. 2

   Remove from heat, add salt, vanilla, and beaten whites.

3. 3

   Pour into a mold wet with cold water.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 56. The excerpt below is the record exactly as published.

Spanish Cream. — Scald three cups milk with one-quarter box gelatine, add one- half cup sugar, and pour on yolks of three eggs slightly beaten. Cook until thick, stirring constantly ; remove from heat, add salt, one teaspoonful vanilla, and whites of eggs beaten stiff. Pour into mold wet with cold water. Apple Snow. — Peel and grate one large sour apple, sprinkling over it a small cup of powdered sugar as j^ou grate it, to keep it from turning dark ; break into this the whites of two eggs, and beat it all con- stantly for half an hour ; take care to have it in a large vessel, as it beats up very stiff and light ; heap in a glass dish and pour a fine, smooth custard around it and serve. A very delicate dessert. Raspberry Float. — Crush one pint ripe red raspberries with gill of sugar. Beat whites of four eggs to stiff froth and add gradually a gill of powdered sugar. Press raspberries through fine strainer to remove seeds, and b}^ degrees beat in juice, ^%% and sugar until so stiff that it will stand in pyramids. Lemon Jelly. — Take one ounce gela- tine, cover with one pint cold water, let stand for one hour. Add one pint of hot water and juice of three lemons ; sweeten to taste and let boil ; strain and set away to cool. For orange jelly, omit the lemon juice, slice four oranges, and place in a ghiss jar. Pour gelatine over and eat cold. Strawberry Charlotte. — Make boiled custard of one quart of milk, 3'olks of three eggs, three-fourths cup sugar. Place in fruit dish, pieces of cake dipped in sweet cream, lay upon this ripe strawberries sweetened to taste, and alternate la3'ers of cake and berries. When the custard is cold pour over it cake and berries. Beat whites of eggs to stiff froth, add three tablespoon- fuls of sugar and place on top of custard. Tapioca Cream. — Soak over night two tablespoonfuls tapioca in one-half teacup milk (or enough to cover), bring one quart milk to boiling point. Beat well together tbe 3^olks of three eggs, one-half cup sugar

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