Vanilla Cream
From A manual of gelatine cookery, 1904
This mould would be improved if masked with a thin layer of jelly and decorated with glace cherries and angelica.
Presented as published in 1904. 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 A manual of gelatine cookery (1904) by Bertha Roberts, page 15. The excerpt below is the record exactly as published.
VANILLA CREAM. 1 oz. Cox’s Gelatine. i teaspoonful Cox’s Vanilla ^ pint Custard. Essence 2 ozs. Castor Sugar. f gill cold Milk, i pint Cream
Cook this with the app: pantry check, scaling, and the assistant.