Delmonico Dessert

Preparation info
  • Serves

    12 to 15

    • Difficulty


Appears in

By Lizzie Black Kander

Published 1903

  • About


  • Yolks of 2 eggs
  • ¼ cup sugar
  • 1 pint


Part 1. Soak gelatine in cold water until soft, then dissolve in boiling water; add lemon juice. Make a custard with the yolks of eggs, beaten slightly and mixed with the sugar and salt; pour on the hot milk and cook in the double boiler until it thickens, stirring constantly. Then add the gelatine water, let cook a minute and stir. Strain, cool, add vanilla and the whites of eggs beaten