Spanish Cream

Ingredients

• 1 pint milk
• ½ oz. gelatine
• ½ cup sugar
• 3 eggs
• 1 tea-spoon vanilla

Method

1. 1

   Soak gelatine in milk for 2 hours.

2. 2

   Beat eggs until light, add sugar, and beat again.

3. 3

   Boil milk and gelatine, pour over egg mixture, strain, and cook in a double boiler until thick but do not boil.

4. 4

   Add vanilla and pour into a wet mould.

Nutrition per serving

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 26. The excerpt below is the record exactly as published.

I oz. gelatine § cup powdered sugar if pints milk 1 tea-spoon vanilla Soak the gelatine in a little of the milk for an hour. Boil the sugar and the rest of the milk together. Add the gelatine. When dissolved, take from the fire. Add the flavouring and strain into a mould. "Mousse aux Fruits Givres !, lb. sweet almonds I tea-spoon lemon juice 3 whites of eggs 3 ozs. powdered sugar Spinach colouring i pint whipped cream Sugared fruit Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir o o over the fire for two or three minutes. Take off and colour with green colouring. Put the o o whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 1(55). 1 1(5 Pastry Rook Orange Charlotte 5 oz. gelatine 1 cup powdered sugar | pint orange juice 1 scant cup water 4 eggs Lady fingers Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh. Pain aux Fruits 1 pint of fruit pulp 1 oz. gelatine 1 gill cold water 1 gill hot water Crush some apricots, strawberries, raspberries, peaches, or pine-apples. Sweeten and add a little 117 The Pudding and liqueur and lemon juice, and, if liked, blanched and chopped almonds. To each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a china mould. Serve with a rich custard or cream. Pine Apple Meringue i pint cream \ cup grated pine-apple 4 table-spoons sugar h oz. gelatine 7 meringue cases Whip the cream. Dissolve the gelatine in a very little boiling water. Strain it gradually over the cream, whisking it continually while doing so. Stir in the grated pine-apple and the sugar. Beat in a cold place until the mixture begins to set. Then arrange the meringues and cream in layers. Garnish with crystallised fruits. Pines on Horseback Stale cake Pine apple Wine or liqueur (hit the cake, which must be plain, into small rounds. Chop the pine-apple and put it in a Pastry Book basin with plenty of sugar to sweeten. Soak the cake in wine or liqueur. Pile the pine apple into little mounds on each piece. To the juice add a very little wine or liqueur and arrowroot (in the proportion of a tea-spoon to half a pint of juice). Cook until thick and clear. Pour over the pine-apple and cake. Arrange on a dish, covering each with a little whipped cream. "Queen of Puddings 1 pint of sponge cake 10 ratafias 2 ozs. sugar 2 ozs. butter ^ rind of a lemon grated 1 pint of milk 4 eggs Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mi x well with the sponge cake. Beat the whites till frothy and stir them in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half an hour. When cold turn out. Spread with a layer of jam and cover with whipped cream. 119 The Pudding and ^Spanish Cream 1 pint milk A oz. gelatine A cup sugar 3 eggs

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