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The 1918 Fanny Farmer Cookbook
3
eggs
/3 cup sugar
/2 teaspoon vanilla
tablespoon granulated gelatine
2
1
1
Mix coffee infusion, milk, one−half of the sugar and gelatine, and heat in double boiler. Add
remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove
from
range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.
5
7
Columbian Pudding
Cover the bottom of a fancy mould with Wine Jelly. Line the upper part of mould with figs,
cut in
centre
halves cross−wise, which have been soaked in jelly, having seed side next to mould. Fill
with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly.
5
8
Macaroon Cream
1
1
/4 box gelatine or
Yolks 3 eggs
tablespoon
granulated gelatine
1
1
/3 cup sugar
/8 teaspoon salt
1
2
/4 cup cold water
2
/3 cup pounded
macaroons
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.
5
9
Cold Cabinet Pudding
/4 box gelatine or
1
1
1
/3 cup sugar
tablespoon
granulated gelatine
1
/8 teaspoon salt
Chapter XXV − COLD DESSERTS
487
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