Turret Cream

Ingredients

• one pint sweet, rich cream
• one quart milk
• one package Cox's gelatine
• one heaping cup white sugar
• three eggs beaten light
• one-half pound crystallized fruit
• juice one lemon
• one cup milk

Method

1. 1

   Soak gelatine in milk, scald remaining milk with sugar, add gelatine.

2. 2

   Divide mixture, add yolks to one part and cool.

3. 3

   Whip cream and egg whites, combine with gelatine mixtures.

4. 4

   Layer in a mold with fruit and chill until firm.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 137. The excerpt below is the record exactly as published.

ono quart milk to boiling point ; beat well together yolks of three ep^ :., lialf cup sugar and one teaspoon lemon or vanilla for flavoring ; add the tapioca, and stir the whole into the.boiling milk, let boil once, turn into the dish, and immediately spread on the n^^hites. Serve when cold. Tea Cream. — Dissolve one-half package gelatine in one cup milk, add one cup white sugar, and pour over it one large cup strong tea, boiling hot, strain through fine muslin and let cool; whip pint of rich cream and also two eggs; when the gelatine is perfectly cold beat in the whites until it is a firm froth, then whip in the cream ; set away in a wet ndold for eight or ten hours, and serve cold with sweetened cream. Coifee Cream, is made in same manner, substi- tuting cup strong black cofiee for the tea. , Both made at a time, molded in cups or individual molds, and turned out in alternate rows upon a plate, they make a handsome dish, and give guests a choice. The stronger and blacker the coffee the greater the contrast. Turret Cream, — One pint sweet, rich cream, one' quart milk, one package Cox's gelatine, one heaping cup white sugar, three eggs beaten light, whites and yolks separately, one-half pound crystal- lized fruit — cherries and peaches, or apricots — ^vanilla flavoring, juice one lemon. Soak gelatine four hours in one cup milk

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