Delmonico Dessert

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Preparation info

  • Serves

    12 to 15

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • Yolks of 2 eggs
  • ¼ cup sugar
  • 1 pint hot milk
  • ¼ teaspoon salt
  • tablespoons granulated gelatine
  • ¼ cup cold water
  • ½ cup boiling water
  • 2 tablespoons lemon juice
  • Whites of 2 eggs
  • ½ teaspoon vanilla
  • ¼ lb. macaroons
  • ¼ cup sherry or vanilla water
  • 1 tablespoon candied cherries
  • 1 pint cream, whipped stiff
  • ½ cup pulverized sugar
  • 1 teaspoon vanilla
  • ¼ lb. candied fruit, (cherries, pineapple, apricot, lime)


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 stiff. Soak the macaroons in either sherry, milk or cream or water flavored with a little vanilla; place a candied cherry on top of each macaroon. Place a large melon mould in a pan of ice water; pour in jelly ½ inch deep. When it begins to thicken line the bottom of the mould with the soaked macaroons, cherry side downward. Pour the rest of the gelatine custard over the macaroons and proceed with the Whipped Cream Layer.

Part 2. Sprinkle sugar over cream, add vanilla, fold and place on top of gelatine. Spread the candied fruit, chopped fine, on top of this layer.

Part 3. Stale Sponge Cake. ¼ lb. almonds blanched and cut in thick slices lengthwise. Make Sponge Cake, No. 1, a day or two before using. Cake should be about 1 inch thick and cut to fit the top end of mould. Prick cake with fork and saturate well with sherry or the flavored vanilla water used to soak the macaroons. Stick almonds half way through top of rake at frequent intervals. Place in mould, almond side down, next the fruit, pressing the cake gently down so the almonds will extend down in the whipped cream layer.

Let stand 1½ hours in ice chest. Turn out of mould and serve with a border of whipped cream.