Delmonico Dessert

Preparation info

  • Serves

    12 to 15

    people.
    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

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

Method

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