ORANGE JELLY, in Half Oranges.
Cut the orange in half, scoop out and fill with jelly.
BLANCMANGE.
To each half pound blanched fresh almonds one pound
sugar, one quart of water; take two or three ounces of
isinglass✪ Blancmange. Blanche the almonds and pound well with
the sugar, add the water; flavor with rose or orange
flower water, strain and add the isinglass; by adding car-
mine, burnt sugar, spinach or chocolate it can be colored
to suit.
CREAM or MILK BLANCMANGE.
Use cream or milk instead of water, and follow direc-
tions as abov✪ Cream or Milk Blancmangee.
CREAMS.
Creams are served in bowls or moulds lined with cake
or served in small glasses with cake, when made in
moulds no isinglass is needed. Milk can be used for
boiled creams, but are richer when cream is used. If
cream is used it should be rich thick cream and whipped
on ice with an egg beater. You can not whip cream
that contains any milk.
WHIPPED CREAM, Vanilla Flavor.
Whip with the egg beater until thick, then add a
quarter of a pound of sugar to each pint of cream, and
any desired flavor. To this can be added fresh berries
or fruits, almonds or nuts of any kind, cocoanut grated,
chocolate, strong coffee, and is used for filling in layer
cakes.
[69]
VANILLA CREAM, With or Witout Isinglass.
One quart of cream, two eggs, the yelks of four, eight
ounces of sugar; if no isinglass is used take two ounces
of corn starch, beat on fire until thick, pour into small
glasses or moulds; if isinglass is used soak one and one
half ounces of isinglass, when melted stir into the warm
cream, which has been thickened on the fire; when al-
most cold pour into moulds and set on ice.
LEMON ORANGE CREAM.
Can be made same as above, using lemon or orange
instead of vanilla; nuts can be used or any desired fresh
or preserved fruit, or chocolate for chocolate cream.
PUNCH CREAM.
Add Jemon juice and brandy when ready to go on the
Jire.
CREAM for Charlotte Russe.
teat one quart of rich cream, set it aside; soak one
funce of isinglass, when melted keep warm; beat up half
pound of sugar, the yelks of eight eggs, pour in the
isinglass and this in the cream, then stir slowly until it
begins to thicken; then fill into moulds or bowls lined
with sponge cake.
CHARLOTTE RUSSE, of Chocolate.
Can be made by adding chocolate, or nuts of any kind
can be added by macerating with sugar, roast nuts or
almonds before macerating.
FLAVORED CREAM.
Brown sugar can be used for coloring and flavoring.
ICE CREAM.
For good ice cream good cream is necessary. Custard
ice cream must be cooked, and is more trouble than the
cost of the cream. Ice should be pounded fine enough
to pass around the freezer easily, and not too much salt
should be used. Any patent ice cream fieezer can be
used. Ices need not be beaten, as they do not increase.
[ 70 ]
Good cream will double itself. One gallon ice cream
will make twenty-four portions. Use fresh lemon or
orange for flavor. Press through a cloth with a little
cream. Strawberries or fruit ot any kind should be
ripe and pressed through a strainer.
VANILLA FLAVORING.
Take four long vanilla beans. (Tonqua beans are
used to make the imitation, and look like a good sized
lima bean.) To four vanilla beans take half a gill of
boiling water, split and cut and throw in the beans, and
when cold pour into a bottle holding twice the quantity,
then pour in one gill of spirit of cologne — alcohol con-
tains (usil oil. Shake once a day, and keep well corked
in a|warin place ; in a few days it is ready for use.
Four beans should cost about fifty cents.
ALMOND, BANANA, or PINEAPPLE FLAVOR.
Should always be made ot fresh fruit, as all flavoring
extracts are made of butteric ether, and are very inju-
rious.
VANILLA, CHOCOLATE, CARAMEL, Etc.
To each gallon of cream a pound and a quarter to a
pound and a half of pulverized sugar, dissolve, strain,
add the flavor, and freeze.
CHOCOLATE CREAM. °h n .,^^ ✪ Chocolate Cream
Page 25 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ORANGE JELLY, in Half Oranges. Cut the orange in half, scoop out and fill with jelly.
BLANCMANGE.
To each half pound blanched fresh almonds one pound sugar, one quart of water; take two or three ounces of isinglass. Blanche the almonds and pound well with the sugar, add the water; flavor with rose or orange flower water, strain and add the isinglass; by adding carmine, burnt sugar, spinach or chocolate it can be colored to suit.
CREAM or MILK BLANCMANGE.
Use cream or milk instead of water, and follow directions as above.
CREAMS.
Creams are served in bowls or moulds lined with cake or served in small glasses with cake, when made in moulds no isinglass is needed. Milk can be used for boiled creams, but are richer when cream is used. If cream is used it should be rich thick cream and whipped on ice with an egg beater. You can not whip cream that contains any milk.
WHIPPED CREAM, Vanilla Flavor.
Whip with the egg beater until thick, then add a quarter of a pound of sugar to each pint of cream, and any desired flavor. To this can be added fresh berries or fruits, almonds or nuts of any kind, cocoanut grated, chocolate, strong coffee, and is used for filling in layer cakes.
[69]
VANILLA CREAM, With or Witout Isinglass.
One quart of cream, two eggs, the yelks of four, eight ounces of sugar; if no isinglass is used take two ounces of corn starch, beat on fire until thick, pour into small glasses or moulds; if isinglass is used soak one and one half ounces of isinglass, when melted stir into the warm cream, which has been thickened on the fire; when almost cold pour into moulds and set on ice.
LEMON ORANGE CREAM.
Can be made same as above, using lemon or orange instead of vanilla; nuts can be used or any desired fresh or preserved fruit, or chocolate for chocolate cream.
PUNCH CREAM.
Add lemon juice and brandy when ready to go on the Jire.
CREAM for Charlotte Russe.
Beat one quart of rich cream, set it aside; soak one ounce of isinglass, when melted keep warm; beat up half pound of sugar, the yelks of eight eggs, pour in the isinglass and this in the cream, then stir slowly until it begins to thicken; then fill into moulds or bowls lined with sponge cake.
CHARLOTTE RUSSE, of Chocolate.
Can be made by adding chocolate, or nuts of any kind can be added by macerating with sugar, roast nuts or almonds before macerating.
FLAVORED CREAM. Brown sugar can be used for coloring and flavoring.
ICE CREAM.
For good ice cream good cream is necessary. Custard ice cream must be cooked, and is more trouble than the cost of the cream. Ice should be pounded fine enough to pass around the freezer easily, and not too much salt should be used. Any patent ice cream fieezer can be used. Ices need not be beaten, as they do not increase.
[ 70 ]
Good cream will double itself. One gallon ice cream will make twenty-four portions. Use fresh lemon or orange for flavor. Press through a cloth with a little cream. Strawberries or fruit of any kind should be ripe and pressed through a strainer.
VANILLA FLAVORING.
Take four long vanilla beans. (Tonqua beans are used to make the imitation, and look like a good sized lima bean.) To four vanilla beans take half a gill of boiling water, split and cut and throw in the beans, and when cold pour into a bottle holding twice the quantity, then pour in one gill of spirit of cologne — alcohol contains useful oil. Shake once a day, and keep well corked in a warm place ; in a few days it is ready for use. Four beans should cost about fifty cents.
ALMOND, BANANA, or PINEAPPLE FLAVOR.
Should always be made ot fresh fruit, as all flavoring extracts are made of butteric ether, and are very injurious.
VANILLA, CHOCOLATE, CARAMEL, Etc.
To each gallon of cream a pound and a quarter to a pound and a half of pulverized sugar, dissolve, strain, add the flavor, and freeze.
CHOCOLATE CREAM. °h n .,^^
Records on this page
BlancmangeCream or Milk BlancmangeChocolate Cream