Spanish Cream

Ingredients

• One quart of milk
• 5 eggs
• ^ of a box of gelatine
• 12 tablespoons of sugar
• 2 tablespoons of Sauer's vanilla
• i gill of cold wine
• I gill of warm wine

Method

1. 1

   Soak gelatine in cold wine, then pour over warm wine and strain into milk.

2. 2

   Beat yolks, pour over them cold milk, strain in gelatine, and heat to boil.

3. 3

   Beat whites, add sugar and vanilla, and when milk boils, beat them in.

4. 4

   Fill a melon mould and set on ice to harden.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 24. The excerpt below is the record exactly as published.

4 tablespoons of sugar, seasoning to taste. Heat the milk to boiling point. Beat the eggs separately, and add to the yelks the sugar. When the milk is boiling, pour it over the eggs and sugar. Whip the whites and add them at once. Return to the fire and stir until it has thickened. When cold add the seasoning. PUDDINGS. 79 Baked Custard. One quart of new milk, 4 tablespoons of sugar, i tablespoon of Sauer's vanilla, 4 eggs. Beat the eggs separately, and then mix them ; add sugar a spoonful at a time, and pour over them the milk and seasoning. Put in a dish for baking, and set in a pan of cold water. Bake in a moderate oven. Grate nutmeg over the top, and serve with whipped cream. Boiled Cocoanut Custard. Heat I pint of milk and stir slowly into it the yelks of 6 eggs and i pound of grated cocoanut, alternating them, with 5 ounces of sugar. Put in a vessel of boiling water and slowly simmer, stirring all the time until it is smooth and thick. Take off and pour into jelly glasses ; set on ice until cold. Pile whipped cream that has been seasoned and sweetened, or use the whites instead of the cream. Custard Maccaroons. Make a custard of i^ quarts of milk, 9 eggs and 8 table- spoons of sugar, Sauer's vanilla extract to taste. The custard must be very thick. Place in a dish 8 dozen maccaroons, and pour over them i cup of sherry. When the cakes have taken up the wine, pour the custard over them and set on ice. Serve with whipped cream, dotted over with conserve cherries. Spanish Cream. One quart of milk, 5 eggs, ^ of a box of gelatine, 12 table- spoons of sugar, 2 tablespoons of Sauer's vanilla, i gill of cold wine, I gill of warm wine

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