Sylvan Cream

Ingredients

• 1 qt. milk
• 1/2 pkg. gelatine
• 4 eggs
• 1 cup cream
• 3/4 cups sugar
• 1 t-spoon vanilla

Method

1. 1

   Make boiled custard of milk, yolks of eggs, and sugar.

2. 2

   Dissolve gelatine in tepid water, and stir into custard.

3. 3

   When cooled and beginning to congeal, stir slowly in beaten whites.

4. 4

   Fold in whipped cream, and flavor.

5. 5

   Let cool.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 103. The excerpt below is the record exactly as published.

SYLVAN CREAM. 1 pf. milk. 1/2 pkg. gelatine. 4 eggs. 1 cup cream. 34 cups sugar. 1 t-spoon vanilla. Make boiled custard of milk, yolks of eggs, and sugar. Dissolve gelatine in tepid water, and stir into custard. When cooled and beginning to congeal, stir slowly in beaten whites. Fold in whipped cream, and flavor. Let cool. CHARLOTTE RUSSE. 1 qt. very thick cream. 1 cup blanched almonds. 1/2 lb. marshmallows. 1/2 cup crystallized cherries. 14 pkg. gelatine. 1 t-spoon vanilla or cherry. 4 tbls. sugar. Whip cream stiff. Cut marshmallows into quarters. Add to beaten cream, gelatine which has been soaked in tepid water, sugar, fruit and nuts. Let set until thoroughly chilled. HARD SAUCE. 1 tbls. butter, (creamery). 1 egg. 1 cup sugar. Nutmeg flavoring. Cream butter, yolk of egg and sugar. Add beaten whites ; f la- vorvor with nutmeg. TEA CAKES NO 1. 10 eggs. 1 t-spoon soda. 1/2 lb. butter. 1 lemon juice and rind. 3 lbs. sugar. Cream butter and sugar, add yolks well beaten; beat whites stiff; put soda into lemon juice and grated rind, and stir in batter. Add flour and work well. If not thick enough, add more flour. Roll thin, sprinkle with sugar, and bake. TEA CAKES NO 2. 2 eggs. 2 cups flour. 8 tbls. sugar. 1 t-spoon baking powder. 2 tbls. butter or lard. Beat eggs, sugar and butter. Mix with flour, roll thin, cut and bake on buttered pan. RICH FRUIT CAKE. 12 eggs. 1 teacup Karo syrup. MRS. THOMAS' RECIPES 193 11/2 lb. butter. 1 cup wine. 11/2 lb. flour. 1 level t-spoon soda. 4 fbs. raisins. 1 lb. English walnuts. 3 lbs. currants. 1 lb. crystallized cherries. 11/2 lbs. citron. V2 lb- crystallized pineapple. 1 lb. pecans. 1 t-spoon allspice. 1 t-spoon cloves. 1 t-spoon cinnamon. 1 nutmeg grated. 1/2 lb. flour to flour fruit. Separate whites and yolks of eggs ; beat half of the yolks with half of the sugar ; cream the butter with the other half and mix all together. Add half the flour ; then whites of eggs beaten with the other half of the flour. Add the syrup with soda beaten in, and add the ground spice. Lastly add the fruit, which has been dredged in flour. Stir quickly into batter. Cut citron into thin strips and lay across bottom in order to hold batter together. It is sometimes nec- essary to put several thicknesses of paper in bottom of pan to pre- vent burning. Bake slowly about six hours — pour wine over cake when baked. Half this quantity makes nice size cake. DELICIOUS LIGHT BREAD OR ROLLS. 1 Fleischmann's yeast cake. 2 tbls. water. 2 cups milk. 2 tbls. sugar. 8I/2 cups sift'^d flour. 1 t-spoon salt. 1 tbls. lard. 1 egg. 1 tbls. butter. Let milk come to a boil, and then cool till tepid. Dissolve yeast in water and sugar and add milk. Add II/2 cups flour and mix this for sponge, beating till smooth. Let stand about one hour. Then cream butter, lard, and salt; beat egg separately, add sponge and mix thoroughly. Add remainder of flour, one cup at a time (about 7 cups). Knead until smooth. Let rise 2 or 2 1/2 hours, to double its former size ; knead again with a little flour, form, place in greased pans and bake about 35 minutes. SPOON BREAD. 1 qt. milk

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