Vanilla Cream
From Cassell's dictionary of cookery, 1892
Serves 3
Time: about ten minutes to thicken the custard.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2091. The excerpt below is the record exactly as published.
vanilla cream ice and red currant water-ice. Line a bombe mould with currant water-ice an inch thick. Fill the centre with vanilla cream ice, close the mould, and put it in ice till it is firmly set. Turn it out just before it is wanted, and cut it in slices convenient for serving. Dish these on a napkin. _ Vanilla Cream.— Soak an ounce of gela- tine in cold water for half an hour. Break a pod of vanilla into small pieces, and soak these in a pint of boiling milk till the latter is pleasantly and rather strongly flavoured. Add six ounces of powdered sugar and the well- beaten yolks of four or six eggs. Put this custard into a jug, set it in a saucepan of water, and stir it imtil it begins to thicken, but it must not boil. Drain and add the gelatine, stirring the custard o£ the fire ; the heat of the custard will dissolve it. Pour the cream into an oUed mould, and set it in a cool place tUl stiff. If liked, this cream may be enriched by the addition of a pint of whipped cream, which should be stirred lightly into the mixture after the gelatine is dissolved. When this addition is made, two additional eggs and another half-ounce of gelatine
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