VANILLA CREAM

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Soak half a sixpenny packet of gelatine in half a tea-cupful of milk, for half-an-hour.
  2. Set it into a pan of warm water till it melts.
  3. Switch one breakfast-cupful of cream till stiff.
  4. Let the gelatine be cold, but so as it will run from the cup into the cream.
  5. Sweeten with one ounce of sugar and a few drops of vanilla.
  6. Rinse a mould out with cold water, and set the cream for twelve hours.
  7. Plunge the mould in hot water, and turn out on a glass dish, and garnish with angelica and dried cherries.
Original Text
VANILLA CREAM. Soak half a sixpenny packet of gelatine in half a tea-cupful of milk, for half-an-hour; set it into a pan of warm water till it melts, then switch one breakfast-cupful of cream till stiff; then let the gelatine be cold, but so as it will run from the cup into the cream. Sweeten with one ounce of sugar and a few drops of vanilla; rinse a mould out with cold water, and set the cream for twelve hours; plunge the mould in hot water, and turn out on a glass dish, and garnish with angelica and dried cherries.
Notes
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