Spanish Cream - cooking recipe

Ingredients

1 pt. cream
1 qt. milk
8 Tbsp. sugar
3 eggs
1 pkg. Knox gelatine (unflavored)

Preparation

Soak gelatine in milk and put to heat.
Separate the eggs. Beat the yolks with 4 tablespoons sugar.
Add the milk and cook to a cream.
Beat whites stiff and add other 4 tablespoons sugar. When cream is cooked, remove from fire and add egg whites gradually.
Continue stirring until well mixed.
Put in bowl.
When jelled, turn over.
Serve with whipped cream and crushed pineapple on top.