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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
E. D. P.
2 yolks of eggs,
1 pint of new milk,
A small piece of vanilla bean,
1/4 pound of sugar,
2/3 box of Cox's gelatine,
1 quart of rich cream.
Make a custard of the eggs, milk, and sugar.
Dissolve the gelatine in a full half-pint of boiling water and strain into the custard.
Beat the cream to a stiff froth; then stir into the custard when it is about blood heat.
Line a bowl with lady fingers, pour in the mixture, and set away to cool.
This is a winter dish and difficult to make in summer.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
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