Vanilla Biscuit

Ingredients

• the yolks of eight eggs
• eight ounces powdered sugar
• one pint new milk
• one and a half ounce of gelatine
• one pint cream
• quarter tablespoon vanilla

Method

1. 1

   Beat the yolks of eight eggs and eight ounces of powdered sugar together.

2. 2

   Flavor one pint of new milk with vanilla and boil it.

3. 3

   Dissolve one and a half ounces of gelatine in a vessel set in hot water, then mix with the boiling milk.

4. 4

   Pour slowly over the egg and sugar mixture, stirring constantly.

5. 5

   Pass through a sieve and cool.

6. 6

   Whip one pint of cream and add it slowly to the cold mixture.

7. 7

   Fill cases and freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 304. The excerpt below is the record exactly as published.

ten yolks of eight eggs ; return to fire, stir quickly till it thickens, coating the spoon, then strain into a larse bowl and beat till cold. Whip ouart cream and add lightly with half teaspoon almond extract, ii almond or pistachio nuts are used, and fill in cases. Any flavoring may be used, and blanched nuts and candied fruits, prepared as in Cabinet Ice-cream, may be added just before filling cases. Vanilla Biscuit — ^Beat well together the yolks of eight eg^, and eight ounces powdered su^ar. Flavor one pint new milk with vanilla, and boil it. ^ Dissolve m a vessel set in hot water one and >a half ounce of gelatine, and as soon as it is dissolved mix with the boiling milk, pour slowly over eggs and sugar, stirring all the time ; when well mixed pass thrbugh a sieve and put in very cold place to cool. Whip one pint cream and add it slowly to the cold mixture ; fill cases and freeze. Or, With Syrupy cook in custard kettle tea- cup and a Quarter sugar and one gill water,^ add yolks of eight eggs and stir well for five or ten minutes ; strain into an earthen bowl and beat with an egg beater till it is stiff and cold. Whip quart thick double cream, flavor with quarter tablespoon vanilla

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