Reference > Farmer's Cookbook > COLD DESSERTS > Macaroon Cream
  Columbian Pudding Cold Cabinet Pudding  
CONTENTS · BIBLIOGRAPHIC RECORD

Macaroon Cream

1/4 box gelatine or
Yolks 3 eggs
1 tablespoon granulated gelatine
1/3 cup sugar

1/8 teaspoon salt
1/4 cup cold water
2/3 cup pounded macaroons
2 cups scalded milk
1 teaspoon vanilla
Whites 3 eggs

Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.


CONTENTS · BIBLIOGRAPHIC RECORD
  Columbian Pudding Cold Cabinet Pudding  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors