Reference > Farmer's Cookbook > COLD DESSERTS > Spanish Cream
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CONTENTS · BIBLIOGRAPHIC RECORD

Spanish Cream

1/4 box gelatine or
Yolk 3 eggs
1 tablespoon granulated gelatine
1/2 cup sugar (scant)

1/4 teaspoon salt
3 cups milk
1 teaspoon vanilla or
Whites 3 eggs
3 tablespoons wine

Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fruit Chartreuse Coffee Soufflé  
 
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