Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ box gelatine or tablespoons granulated gelatine.
  • 3 cups milk.
  • Whites 3 eggs.
  • Yolks 3 eggs.
  • ½ cup sugar (scant).
  • ¼ teaspoon salt.
  • 1 teaspoon vanilla or 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.