Spanish Cream

Ingredients

• One-half box of gelatine
• One pint of milk
• Three eggs (yolks and whites)
• Five table-spoonfuls of sugar
• One and one-half tea-spoonfuls of vanilla
• One-quarter cupful of water

Method

1. 1

   Soak the gelatine in the water.

2. 2

   Place all but half a cupful of the milk on the fire in a double-boiler.

3. 3

   Beat the yolks of the eggs light, and add to them the half-cupful of milk reserved.

4. 4

   When the milk in the boiler is boiling, stir in the dissolved gelatine, and cook one minute.

5. 5

   Then add the yolks and milk, and cook one minute longer.

6. 6

   Beat the whites of the eggs stiff, and just before removing from heat, add them.

7. 7

   When nearly cold, add the vanilla, stir well, and pour into a mould dipped in cold water.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 216. The excerpt below is the record exactly as published.

SPANISH CREAM. One-half box of gelatine. One pint of milk. Three eggs (yolks and whites). F'ive table-spoonfuls of sugar. One and one-half tea-spoonful of vanilla. One-quarter cupful of water

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