Cream (Honeycomb) (Mrs. G. Ebden's Recipe)

Instructions

1. Soak the gelatine first, then dissolve it over the fire with 1 quart of milk and 1 oz. white sugar.
2. Then stir in the yolks of the eggs, previously well beaten, and boil the whole mixture only once.
3. Take off the fire and stir in the whites, which have been whisked to a stiff froth, and 1 teaspoon of vanilla essence.
4. Put into a mould, and turn out next day.