Spanish Cream

Ingredients

• 1 egg
• 1 pint milk
• 1 oz. gelatine
• 2 dessertspoonfuls sugar
• 1 teaspoonful vanilla

Method

1. 1

   Steep gelatine in a little cold water, separate yolks from whites, beat whites stiffly.

2. 2

   Put the sugar with the yolks and beat together till smooth.

3. 3

   Boil milk and dissolve the gelatine in it, pour over yolks, stir lightly.

4. 4

   Put back into pan and stir till thick over fire.

5. 5

   Pour into basin, add whites and vanilla, stir gently, pour into wetted mould.

6. 6

   Turn out when cold.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 48. The excerpt below is the record exactly as published.

J oz. gelatine. 4 ozs. castor sugar. 6 drops essence of vanilla. Separate whites from yolks of eggs and beat well with half the sugar in each. Mix both together, add gelatine (previously dissolved in i teacup of boiling w'ater), and vanilla. Mix and pour into a glass dish. When set, spread jam on it and pile whipped cream on the top. Elizabeth M. B. Williams, Hutcheon House, Sherbrooke Avenue, Glasgow. ORANGE JELLY. (By kind permission of /. <0 G. Cox, Ltd.). 3 ozs. Cox’s gelatine, i pt. orange juice. ^ pt. water. 3 ozs. loaf sugar. Juice of I lemon. Rind of 2 oranges thinly cut. Put the gelatine in the water and soak for lo minutes. Add the thinly cut orange rind and sugar and bring to the boil. Take off the fire and let this stand by the side to extract the flavour. Put the orange and lemon juice into a ba-sin and .strain the di.ssolved mixture into them. Pour into a mould wet with cold water. This jelly is never cleared as it spoils the flavour. It .should be bright and transparent, but not (|uite clear. Some sections of orange, freed from skin and pith, may be u.sed for garnishing the top of the 108 mould. By bringing the juice first to the boil and pouring through clean muslin, together with the dissolved gelatine, the jelly is rather clearer. SNOW SHAPE. I 07,. gelatine. 12 drops vanilla. 6 ozs. sugar. 3 whites of eggs. Put the gelatine into a teacupful of cold water for an hour or two, then add i teacupful of boiling water. When quite dissolved add sugar, vanilla, and whites of egg. Switch for 20 minutes or so, until it begins to set, and pour into a wet mould. Turn out when quite firm. Mrs Cunningham, Trinity. SPANISH CREAM. I egg. I pint milk. i oz. gelatine. 2 dessertspoonfuls sugar. I teaspoonful vanilla

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