Spanish Cream

Ingredients

• 2 tablespoons granulated gelatin
• 3 egg yolks
• 3 egg whites
• 1 cup sugar or syrup
• 3 cups milk
• 1 teaspoon salt

Method

1. 1

   Reserve 1 cup milk to soak gelatin.

2. 2

   Scald the remaining 2.5 cups of milk.

3. 3

   Separate the eggs, beat the yolks, add sugar and salt; stir in scalded milk slowly and cook in double boiler until custard thickens, stirring all the time.

4. 4

   Remove from fire, add soaked gelatin and stir until dissolved, then strain.

5. 5

   Beat the whites until stiff, fold into mixture.

6. 6

   Flavor and turn into cold wet mold.

7. 7

   Chill.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 36. The excerpt below is the record exactly as published.

1 teaspoon salt i teaspoon cinnamon "^ 1 cup molasses i teaspoon clove 1 cup raisins in 2 tea- 2 cups flour I teaspoon mace spoons flour Mix in the order given. Steam 2| hours. Serve with yellow sauce. STEAMED WHOLE WHEAT PUDDING 1 1 cups whole wheat flour | cup molasses 2 tablespoons butter, I teaspoon soda I cup milk or water melted § teaspoon salt 1 egg, beaten 1 cup chopped raisins DESSERTS 53 Mix and sift dry ingredients. Add molasses and milk. Add beaten egg and melted butter, then the raisins. Beat mixture thoroughly. Chopped figs or dates may be used. Steam 21 hours in a large mold, or 30 minutes in individual molds. PLUM PUDDING WITHOUT EGGS 1 quart cooked mashed carrots Impound currants! 1 pound finely-chopped suet f pound raisins [Dredge with flour § cup sugar | pound citron J 2 cups flour or bread crumbs] 1| teaspoons salt I teaspoon cinnamon ^ teaspoon cloves § grated nutmeg Sift together Mix ingredients in order given. Steam 3i hours in a buttered mold. May be steamed in individual molds. Carrots should be forced through a fine strainer. HARD SAUCE I cup butter 1 cup powdered sugar | teaspoon lemon extract I teaspoon vanilla extract Cream the butter, add sugar gradually and flavoring. To hard sauce may be added a little fruit juice or jam, such as raspberry or strawberry. LEMON SAUCE I cup sugar 1^ cups boiling water H teaspoons lemon juice 1 tablespoon cornstarch 1 teaspoon butter Mix sugar and cornstarch. Add boiling water gradually, stirring until thickened. Boil 5 minutes. Add butter and lemon juice. Serve. LEMON JELLY 2 tablespoons granu- 2 to 2 1 cups boiling water i cup lemon juice lated gelatin 1 cup sugar - Rind 1 lemon 1 cup cold water Soak gelatin 20 minutes in cold water, then dissolve in boiling water. Add sugar, the lemon juice and rind; strain into a mold and chill. Beating the lemon jelly while it is jelly-like with a Dover egg- beater will make it white and fluffy. Orange, raspberry or other fruit jelly may be made in the same way, using | cup of the fruit juice with lemon juice to taste. SPANISH CREAM 2 tablespoons granu- 3 egg yolks 3 egg whites lated gelatin I cup sugar or syrup 1 teaspoon vanilla 3 cups milk

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