1/4 box gelatine.
1/2 pint of milk.
1 pint thick cream.
1/2 cup powdered sugar.
1 small teaspoonful vanilla.
Put the gelatine in the milk and stand on the stove till the
gelatine is dissolved, stirring often. Then take it off, and beat
with the egg-beater till cold. Beat the cream with the egg-beater
till perfectly stiff, put in the sugar and vanilla, and mix with
the milk, and set on ice in a mould. When you wish to use it,
turn out and put lady-fingers split in halves all around it.
Source:
A Little Cook Book for a Little Girl
