Spanish Creams
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 64. The excerpt below is the record exactly as published.
Spanish Creams Ingredients : Plain Gelatin 2 tbsp. Cold liquid ^ c. milk Scalded milk 2§ c. Egg yolks 3 Sugar \ c. Salt | tsp. Vanilla i tbsp. Egg whites 3 Macaroons Orange 2 tbsp. ic. I C. fc. 3 tbsp. Macaroon 2 tbsp. | c. water 2 c. ic. ttsp. f c. crumbs Bavarian Creams Ingredients : Gelatin . . Cold water Boiling liquid Sugar .
Cook this with the app: pantry check, scaling, and the assistant.