Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¼ box gelatine or tablespoons granulated gelatine.
  • ¼ cup cold water.
  • 1 cup milk.
  • Yolks 2 eggs.
  • ¼ cup sugar.
  • Few grains salt.
  • 1 tablespoon wine.
  • ½ tablespoon brandy.
  • 2 tablespoons ginger syrup.
  • ¼ cup Canton ginger cut in pieces.
  • Whip from cups cream.

    Method

    Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of ice water, add flavorings, and when it begins to thicken fold in whip from cream.