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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 22
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22 Spanish Cream 1 ounce of Gelatine soaked in cold water for fifteen minutes, then put into one quart of milk with half of a vanilla bean, and 3/4 pound of sugar. Boil or simmer it for ten minutes then stir in the yolks of five eggs well beaten, strain it and when cool pour it into moulds. The vanilla should be boiled in a little of the milk first, as ten minutes will scarcely affect it. It is best to make it the day before you wish to use it
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22 Spanish Cream 1 ounce of Gelatine soaked in cold water for fifteen minutes, then put into one quart of milk with half of a vanilla bean, and 3/4 pound of sugar. Boil or simmer it for ten minutes then stir in the yolks of five eggs well beaten, strain it and when cool pour it into moulds. The vanilla should be boiled in a little of the milk first, as ten minutes will scarcely affect it. It is best to make it the day before you wish to use it
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