Spanish Cream

Ingredients

• one-third box of gelatine
• one-quarter cup of milk
• one pint of cream
• three-quarters cup of powdered sugar
• one tablespoonful of vanilla
• one-quarter cup of sherry

Method

1. 1

   Soak gelatine in cold water, add milk, dissolve over hot water.

2. 2

   Whip cream, sift in sugar, add vanilla and sherry, strain gelatine into cream, stir until thick, pour into mould lined with lady-fingers.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 118. The excerpt below is the record exactly as published.

one tablespoonful of vanilla, and sweeten to .your tasta The Complete Cook Book. 249 CORNSTARCH BLANC MANGE. Stir together two tablespoonfuls of cornstarch, half a cup of sugar, the juice and a little of the grated rind of one lemon ; braid the whole with cold water enough to dissolve well. Then pour boiling water over the mixture, stirring meanwhile, until it becomes trans- parent. Allow it to bubble a few minutes longer, pour into moulds, and serve cold with cream and sugar. APPLE COMPOTE. Make a syrup of three-quarters of a pound of sugar and a cup of water; let it boil while you are paring and taking out the cores of six nice sour apples. Throw them into the syrup and let them boil for half an hour, or until transparent. Pour into a glass or china dish, and serve for a lunch or tea. They are nice wheu served warm. APPLE SOUFFLE. Peel and core one and one-half pounds of tart apples and boil in a very little water with rind of half a lemon, until tender; then pour off water and beat with a silver fork until no lumps remain ; boil two ounces of rice in one- half pint of milk until soft; add yolks of three eggs ; pile the rice in a circle around a dish; beat two ounces of sugar with the apples and put in the center of the rice ; scatter one ounce of crystallized cherries over the apples; whisk whites of eggs to strong froth; put over all, sprinkle with powdered sugar; brown in hot oven and serve warm. A FRUIT DESSERT. Take red raspberries, strawberries or currants and water in equal portions and add to this sugar, citron and cinnamon to taste; cook thirty to forty minutes, then put it through a colander; add sago or rice flour to thicken; add some finely chopped almonds; cook again twenty minutes; pour into jelly moulds and serve cold with thick cold cream. If fresh fruit is not to be had, preserved fruit will answer with less sugar. 250 The Complete Cook Book. COMPOTE OF APPLES. Make a syrup with one cup of water, one cup of sugar and one- inch stick of cinnamon. Boil ten min- utes and skim. Have ready eight sour apples peeled and cored. Place them in the syrup, cover the stew- pan and let them cook slowly until nearly done. Then lift the apples carefully into a baking dish, boil the syrup again until jellied, pour it over the apples and set into the oven until clear and slightly browned. Cover with whipped cream and little bits of currant jelly. They may be served either hot or cold as pre- ferred. APRICOT MOULD. Ingredients: One can of apricots, one wineglass of sherry, one ounce of gelatine, whipped cream. Drain the apricots on a sieve and reduce the syrup to half its quantity by boiling. Pass the fruit through a sieve and mix it with the syrup. Add the wineglass of sherry and the dissolved gelatine. Pour into the mould with open center, and when set turn out and fill center with whipped cream. SYLLABUB. Take the juice of a large lemon and the yellow rind pared thin ; one glass of brandy, two glasses of white wine, and a quarter of a pound of powdered sugar. Put these ingredients into a pan, and let them remain one night ; the next day add a pint of thick cream, and the whites of two eggs beaten together ; beat them all together to a fine froth, and serve in jelly glasses. STRAWBERRIES WITH ORANGE. Just before serving the berries cut one orange in small pieces and mix lightly with berries. It gives a delicate flavor to a dish which is nearly perfect in itself. LEMON BUTTER. Two large lemons or three small ones, six eggs and two cups of sugar. Grate yellow part of lemon, squeeze The Complete Cook Book. 251 out the juice, and be careful to take out the seeds; beat eggs, then add sugar and stir thoroughly together; place it on the fire, and when it first commences to pulp up, give five minutes to cook the eggs; put the sauce- pan in a vessel of water — it is the safest and easiset way ; stir constantly to prevent scorching. WHIP SYLLABUB. One pint of sweet cream, six ounces of double refined powdered sugar, one- half cup of white wine, strained juice and grated rind of one lemon; beat well together; put gelatine in glasses and fill with the foam as fast as it rises. SPECIAL WINE JELLY. Take one quart water, two and one-half pounds sugar, one-half pound gelatine, the juice and grated rind of eight lemons, two sticks of cinnamon, one-half tumbler of whole, allspice two quarts sherry wine, put in kettle, whip the whites of eight eggs and add to it; throw in the egg shells, put on fire and let come to a boil; then add one pint of cold water and filter. APPLE CHARLOTTE. Apple charlotte is a very dainty way to serve apples. Pare and cook six apples until tender; strain through a colander and sweeten a little. Dissolve one-half box of gelatine in a half -pint of water and add to the hot apples ; stir well, and add a teaspoonful of sherry. Set the bowl in a pan of cracked ice and stir until it begins to thicken. Whip a pint of cream and add to the apple slowly. Mould into cups and serve with boiled custard. ORANGE CREAM. One-third box phosphate gelatine, and one cupful of cold water; soak for one hour, or until dissolved. Then add one cupful of strained orange juice, one teaspoonful of orange extract and sweeten to taste. Beat this all well together and add the stiff-beaten whites of three- eggs, two tablespoonfuls of powdered sugar, one and 252 The Complete Cook Book. one-quarter cups of cream, whipped stiff, and three tablespoonfuls more of sugar. Pour into a pretty glass bowl and set on ice until Hrm. SPANISH CREAM. One-third bc>x of gelatine; cover with cold water and ; let it soak halEanhour; then add one-quarter eup of milk and set in a pan of hot water over the fire until thoroughly dissolved. Now take one pint of cream (■which must be set in salt and ice some time before using) and whip it up very stiff. Sift into the whipped cream three-quarters cup of powdered sugar; then add one tablespoonf ul of vanilla and one-quarter cup of sherry

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