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Charlotte Ruse

  • 1 quart of rich cream
  • Extract of vanilla
  • 4 sheets of gelatin
  • 1/2 pint of sweet milk
  • 1 pound of pulverized loaf-sugar
  • Sponge cake
Beat one quart of rich cream to a froth, and flavor it with the extract of vanilla. To stiffen the cream, boil four sheets of gelatin into two equal parts a pint of sweet milk until dissolved; strain it through muslin and mix with it one pound of pulverized loaf-sugar; cool it in the saucepan, but do not let it stiffen, or it will not commingle well with the cream. Stir in quickly with the cream, and beat them together a few moments; pour the mixture into molds, previously lined with sponge cake, and set them in cool place. They can be turned out the following day.
Submitted by Cassyjean - Torrington, CT Aug 27, 2009 15 min 30 min 45 min
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