Cream
From Choice Recipes (1920).
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Credit
From Choice Recipes (1920), printed page 134, digitised by the Internet Archive: https://archive.org/details/choicerecipes0000cali
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- One-half cup sugar Two squares
- Two cups pastry cream
Method
- Two tablespoons gelatine One-fourth cup cold water One-half cup hot milk One-half cup sugar Two squares or tablespoons chocolate (rounded) Two cups pastry cream.
- Soak gelatine, melt chocolate with milk and sugar, add gelatine to hot mixture.
- Cool.
- When it begins to thicken, fold in whipped cream.
- Pour into molds.
- :
Plating
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