Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 20. One of the earliest known cookbooks by an African American author.
Put milk, sugar and gelatine together
Set over a kettle of boiling water after the is dissolved
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Beat four eggs and stir in
Leave over the fire until it looks clear, then let it cool
Beat to a stiff froth one pint cream
Add vanilla to taste
Stir all together well and set in a cool place, with ice or snow around it
When you add the eggs, stir thoroughly
When cool, give it a hard beat
Put cake in a mould stuck together with white of egg, and put the liquid inside, or serve the cake and liquid separately