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Spanish Dessert

A historical recipe from Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926).

A historical recipe

Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926). Project Gutenberg eBook #71670.

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 Royal fruit gelatin suggestions, by Royal Baking Powder Company (1926). Digitised by Project Gutenberg, eBook #71670 (https://www.gutenberg.org/ebooks/71670). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • ⅓ cup maraschino cherries
  • ⅓ cup candied pineapple
  • ⅓ cup chopped nuts
  • 3 tablespoons candied orange peel
  • 2 egg yolks
  • 2 egg whites

Method

  1. 1 package Royal Orange or Lemon Gelatin 1 cup boiling water 2 cups milk ½ cup sugar ¼ teaspoon salt 2 egg yolks 2 egg whites ⅓ cup maraschino cherries cut in small pieces ⅓ cup candied pineapple cut in small pieces Scald milk, sugar and salt in double boiler.
  2. Pour slowly onto slightly beaten egg yolks, stirring continually.
  3. Return to double boiler and cook until mixture thickens and forms coating on spoon.
  4. Cool.
  5. Dissolve Royal Orange or Lemon Gelatin in boiling water;
  6. cool.
  7. Set in pan of ice or very cold water and stir until mixture begins to thicken.
  8. Add cold custard mixture and stiffly beaten egg whites.
  9. Beat until thick as whipped cream.
  10. Fold in fruit.
  11. Pile into sherbet glasses or mould in small forms;
  12. chill until firm.
  13. Serve with whipped cream.
  14. If desired ⅓ cup chopped nuts or 3 tablespoons candied orange peel, cut in very small pieces, may also be added.
  15. Serves 8.