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New England cookbook, 1880s
Page 34
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Boiled Custard. 1 quart of milk - the yolks of 6 eggs and half the whites. 3 table-spoons of sugar. The reserved whites should be beaten to a stiff froth and poured over the custards, just before they are to be eaten. Floating Island. Whites of 6 eggs - 6 large table spoons of jelly a pint of cream sweetened with loaf sugar. Beat the jelly and white of egg together to a stiff froth. Have ready the cream in a broad shallow dish, and just before used pile up the froth in the centre of the cream. Spanish Cream. 1/2 box gelatine. 1 quart of milk yolks of 3 eggs small cup of sugar. Soak the gelatine in the milk an hour, then put over the fire and stir until quite warm
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Boiled Custard. 1 quart of milk - the yolks of 6 eggs and half the whites. 3 table-spoons of sugar. The reserved whites should be beaten to a stiff froth and poured over the custards, just before they are to be eaten. Floating Island. Whites of 6 eggs - 6 large table spoons of jelly a pint of cream sweetened with loaf sugar. Beat the jelly and white of egg together to a stiff froth. Have ready the cream in a broad shallow dish, and just before used pile up the froth in the centre of the cream. Spanish Cream. 1/2 box gelatine. 1 quart of milk yolks of 3 eggs small cup of sugar. Soak the gelatine in the milk an hour, then put over the fire and stir until quite warm
Szathmary Culinary Manuscripts and Cookbooks
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