Palace Cream
A historical recipe from Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892).
A historical recipe
Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892). Project Gutenberg eBook #29519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892). Digitised by Project Gutenberg, eBook #29519 (https://www.gutenberg.org/ebooks/29519). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pint-and-a-half of milk sweetened
- an ounce of Nelson's Gelatine
- a pint-and-a-half
- two ounces of sponge-cakes
- one ounce of ratafias
- three eggs
Method
- Make a custard of three eggs and a pint-and-a-half of milk sweetened, when it is ready dissolve in it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of milk.
- When made, the quantity of custard should be fully a pint-and-a-half, otherwise the cream may be too stiff.
- When the cream is cool, put a little into a mould, previously ornamented with glace cherries and little pieces of angelica to represent leaves.
- The fruit is all the better if soaked in a little brandy, as are the cakes, but milk can be used for these last.
- Put a portion of two ounces of sponge-cakes and one ounce of ratafias on the first layer of cream, keeping it well in the centre, and then fill up the mould with alternate layers of cakes and cream.
- When turned out, a little liqueur or any kind of syrup can be poured round the cream.