White Nougat. — Blanch a pound of almonds and chop.
Pour four ounces of white honey in a new cup, set the cup
in a kettle of water,' and boil until it will roll into a ball ; to
this add an ounce of castor sugar, and the stiffly beaten
white of an egg✪ White Nougat ; cook till stiff, and stir in the almonds.
Take from the fire, and pour in a little tray lined with paper ;
press down firmly and let stay till cold. Then cut into
thick, small, square blocks, and dust with powdered sugar
which has been flavoured with vanilla and dried.
White Puddings {Scotch), — To two parts of Hugon's
" Atora " beef suet, the same of oatmeal previously toasted
before the fire (eight ounces of each is a good proportion),
add an eighth of an ounce of salt, and the same of ground
black pepper. Mix these ingredients thoroughly with
water✪ White Puddings (Scotch), and tie hard up in a cloth. Boil slowly for an hour
and a half in an open saucepan ; keep it always under
water, which must be boiling when the pudding is put in.
Zambaglione. — Dissolve one and a half ounces of sugar in
two sherry glassfuls of Madeira, stir into this the yolks of
four eggs. Put a vessel containing this mixture in a bain-
marie and whisk it till it is frothy, flavour with Maraschino
or other liqueur✪ Zambaglione and serve in glasses. This can be eaten
hot or cold. In Italy it is generally preferred luke-warm.
CAKES AND CONFECTIONS
" Oh, Heavens ! what stuff is here ? "—Shakespeare.
Angel Cake. — Beat the whites of eleven eggs, add one
and a half tumblers of sugar which has been sifted three
times, add then two teaspoonfuls of vanilla essence, a
tumblerful of Vienna flour which has been sifted five times,
CAKES AND CONFECTIONS
219
and a teaspoonful of cream of tartar. Measure the flour
after sifting; a level tumblerful is the amount required.
Stir all together very lightly, and then pour into a new un-
greased tin and bake in a moderate oven for forty minutes.
After it has been baked for twenty minutes, a sheet of paper
should be placed over the top to prevent its becoming too
brown. When the cake is cooked, it must not be removed
from the tin, but turn the tin upside down and rest the
edges on two plates ; care should be taken not to shake it,
or it will become heavy. It should be eaten the day it is
baked.
Anis Brod. — Take half a pound of castor sugar, three
whole eggs, four yolks, four whites, and a quarter of a pound
of flour. Stir the eggs, yolks, and sugar for twenty minutes,
then add the beaten whites, and lastly stir in the sifted
flour and one teaspoonful of caraway seeds✪ Anis Brod. Bake in a
slow oven to a golden brown.
Page 152 · 4 recipe records on this page
Presented as published in 1898. 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
White Nougat. — Blanch a pound of almonds and chop. Pour four ounces of white honey in a new cup, set the cup in a kettle of water, and boil until it will roll into a ball ; to this add an ounce of castor sugar, and the stiffly beaten white of an egg ; cook till stiff, and stir in the almonds. Take from the fire, and pour in a little tray lined with paper ; press down firmly and let stay till cold. Then cut into thick, small, square blocks, and dust with powdered sugar which has been flavoured with vanilla and dried.
White Puddings {Scotch), — To two parts of Hugon's " Atora " beef suet, the same of oatmeal previously toasted before the fire (eight ounces of each is a good proportion), add an eighth of an ounce of salt, and the same of ground black pepper. Mix these ingredients thoroughly with water, and tie hard up in a cloth. Boil slowly for an hour and a half in an open saucepan ; keep it always under water, which must be boiling when the pudding is put in.
Zambaglione. — Dissolve one and a half ounces of sugar in two sherry glassfuls of Madeira, stir into this the yolks of four eggs. Put a vessel containing this mixture in a bainmarie and whisk it till it is frothy, flavour with Maraschino or other liqueur and serve in glasses. This can be eaten hot or cold. In Italy it is generally preferred luke-warm.
" Oh, Heavens ! what stuff is here ? "—Shakespeare.
Angel Cake. — Beat the whites of eleven eggs, add one and a half tumblers of sugar which has been sifted three times, add then two teaspoonfuls of vanilla essence, a tumblerful of Vienna flour which has been sifted five times,
and a teaspoonful of cream of tartar. Measure the flour after sifting; a level tumblerful is the amount required. Stir all together very lightly, and then pour into a new ungreased tin and bake in a moderate oven for forty minutes. After it has been baked for twenty minutes, a sheet of paper should be placed over the top to prevent its becoming too brown. When the cake is cooked, it must not be removed from the tin, but turn the tin upside down and rest the edges on two plates ; care should be taken not to shake it, or it will become heavy. It should be eaten the day it is baked.
Anis Brod. — Take half a pound of castor sugar, three whole eggs, four yolks, four whites, and a quarter of a pound of flour. Stir the eggs, yolks, and sugar for twenty minutes, then add the beaten whites, and lastly stir in the sifted flour and one teaspoonful of caraway seeds. Bake in a slow oven to a golden brown.
Records on this page
White NougatWhite Puddings (Scotch)ZambaglioneAnis Brod