Swedish Cream

Take six eggs, beat the whites and yolks thoroughly. Add one and a half spoonfuls of sugar. Boil a quart of milk and cream. Let it get cold, and flavor with vanilla bean. Add two spoonfuls of burned sugar. Strain. Put in a mold. Then put that mold in a double saucepan (with water) in the oven. When solid turn it over in a dish of light brandy around it.

From page 58 of the 1904 edition.

Original page from the book