Recipes > Desserts > Creams > Milk Cream

Milk Cream


  • 1 ounce gelatine
  • milk
  • 3/4 cup sugar
  • 1 1/2 teaspoonfuls vanilla
  • 6 eggs


Soak the gelatine in 1 cup of milk; place a saucepan with 3 cups milk, the sugar, vanilla and yolks of the eggs in a vessel of boiling water and stir with an egg beater till nearly boiling; remove from the fire, add the gelatine and stir till it becomes cold and begins to thicken; then add the whites, beaten to a stiff froth, turn the cream into a form and set on ice till firm; serve with cold pineapple or strawberry sauce; the form should be rinsed with cold water and sprinkled with sugar before the cream is put in.


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Desserts and Salads (1920).

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