Vanilla Cream

Ingredients

• Half a stick of vanilla
• quarter of a pint of new milk
• quarter of a pound of white sugar
• one ounce of isinglass
• one pint of cream
• one pint of water

Method

1. 1

   Put half a pint of water to the isinglass and let it remain twenty minutes, then set the other half pint on the fire, and when it boils, put in the isinglass, stirring it till dissolved; boil the vanilla in the milk till well flavoured, then mix it with the isinglass, and strain it through a muslin or gauze sieve; set it again on the fire with the cream and sugar, till quite hot; pour it into a basin, stir it till nearly cold, and pour it into a mould, previously dipped in cold water.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 104. The excerpt below is the record exactly as published.

Vanilla Cream. Half a stick of vanilla, quarter of a pint of new milk, quarter of a pound of white sugar, one ounce of isinglass, one pint of cream, and one pint of water

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