Tsarina Cream

Ingredients

• One pint thick cream
• three tablespoons powdered sugar
• one-fourth box gelatine
• one-fourth cup cold water
• one-half cup chopped almonds
• four teaspoons sherry
• one teaspoon vanilla

Method

1. 1

   Whip the cream to a solid froth and color a pale green.

2. 2

   Soak gelatine in cold water; when soft stand over hot water until dissolved.

3. 3

   Stir sugar lightly into cream; strain in the gelatine; when it begins to thicken add gradually the sherry, vanilla and almonds.

4. 4

   Turn into fancy cups and garnish with Angelica.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 47. The excerpt below is the record exactly as published.

one-fourth box gelatine in one-fourth cup cold water, dis- solve in one cup boiling water, add one cup sugar and one-fourth cup lemon juice, strain and set aside to cool, stirring occasionally. When quite thick beat with wire spoon or whisk until frothy and add the stiffy beaten white of three eggs. Mould or pile by spoonfuls on glass dish and serve cold with the following custard over it: Beat yolks of three eggs slightly, add one-fourth cup sugar and a pinch of salt. Add gradually two cups scalded milk, stirring constantly. Cook in double boiler until thick. Cool, and flavor to taste—Miss L. J. Wilson. Syllabub or Whipped Cream Place the cream on ice until thoroughly chilled. Sweeten and flavor to taste with French brandy or vanilla. Whip with an egg beater or whip churn. If cream is difficult to whip, the white of an egg to each pint of cream may be added and whipped with it—Mrs. F. G. Crutchfield. THE TWIN-CITY HOUSEWIFE staty-nine Tipsy Pudding Cut sponge cake into slices, dip in sherry wine and over it pour a boiled custard flavored with brandy. On top put whipped cream flavored with wine. Over all spread almonds that have been blanched and chopped very fine.——Mrs. N. S. Wilson. Tsarina Cream One pint thick cream, three tablespoons powdered sugar, one- fourth box gelatine, one-fourth cup cold water, one-half cup chopped almonds, four teaspoons sherry, one teaspoon vanilla

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