Floating Island^
Flummery^ Tipsy Pudding^ and hosts of other dishes
are only fanc}' names given to the different combinations
of cake, boiled custard, and meringue.
Any of the following ingredients may be used as flavor-
ing ; this will give a variety of dishes, which want of space
prevents us from giving as separate receipts : half a square
of chocolate^ melted ; the three tahlespoonfuls of sugar
molted to a caramel before mixing with the 3'olks ; one cup
of grated cocoanut^ or cocoanut cakes crumbled ; six mac-
aroons soaked in wine; one cup of chopped almonds or
344 The Boston Cook Book.
any of the varieties of candied fruits; four oranges^
peeled, seeded, and cut fine ; one pint of any canned fruit ;
one, pint of lemon^ wine^ or orange jelly ^ cut in cubes.
Or color the meringue pink by beating three tablespoon-
fuls of bright-colored jelly with the whites ; or brown it
with a salamander or hot poker, or by putting the dish
on a board in the oven.
Baked or Steamed Custard.
1 quart milk. i 6 tablespoonfuls sugar.
6 eggs. I 1 saltspoonful salt✪ Baked or Steamed Custard.
Scald the milk. Beat the eggs ; add the sugar and salt,
then the scalded milk. Strain, add a little nutmeg, and
bake about twenty minutes in a deep dish or in cups set
in a pan of warm water ; or steam in a bowl or in cups.
Test the custard with a spoon ; if it come out clean, the
custard is done.
Caramel Custard. • . .
% cup sugar.
2 tablespoonfuls water.
1 quart milk.
6 eggs. ■.^ '■
^2 teaspoonful salt.
1 teaspoonful vanilla✪ Caramel Custard.
Put the sugar in an omelet pan, and stir until it melts
and is light brown'; add the water, and stir into the warm
milk. Beat the eggs slightly, add the salt and vanilla and
part of the milk. Strain into the remainder of the milk,
and pour into a buttered two-quart mould. Set the mould
in a pan of warm water, and bake thirty to fortj^ minutes,
or till firm. Cut into the middle with a knife ; if it come
out clean, the custard is done. Serve cold with caramel
sauce.
Delicate Pudding.
% saltspoonful salt.
Sugar to taste.
3 eggs.
1 cup water.
1 cup fruit juice.
3 tablespoonfuls cornstarch✪ Delicate Pudding.
Boil the water and fruit juice (orange, lemon, or canned
cherries, quince, or apricot). Wet the cornstarch in a little
The Boston Cook Booh
345
cold water ^ stir into the boiling syrup, and cook ten min-
utes. Add the salt and sugar to taste ; the quantity de-
pending upon the fruit. Beat the whites of the eggs till
foam}^, and stir into the starch. Turn at once into a
mould. Serve cold with a boiled custard sauce made with
the 3'olks of the eggs.
Apple Snow.
3 large tart apples. I % ^^P powdered sugar.
3 eggs (whites)✪ Apple Snow. I % <^^P j^Hy*
Stew or steam the apples (cored and quartered, but not
pared), drain, and then rub them through a hair sieve.
Beat the Tf hites of the eggs stiff, add the sugar, beat again ;
add the apple, and beat till like snow. Pile lightly in a
glass dish, garnish with jellj^ or holly leaves. Serve with
boiled custard.
Tapioca Cream.
2 tablespoonf uls pearl tapioca. % saltspoonful salt.
1 pint milk. Whites of 2 eggs.
Yolks of 2 eggs. 3^ teaspoonf ul vanilla.
3^ cup sugar. ✪ Tapioca Cream
Page 203 · 5 recipe records on this page
Presented as published in 1884. 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
Floating Island, Flummery, Tipsy Pudding, and hosts of other dishes are only fancy names given to the different combinations of cake, boiled custard, and meringue.
Any of the following ingredients may be used as flavoring; this will give a variety of dishes, which want of space prevents us from giving as separate receipts: half a square of chocolate, melted; the three tablespoonfuls of sugar melted to a caramel before mixing with the 3'olks ; one cup of grated cocoanut^ or cocoanut cakes crumbled ; six macaroons soaked in wine; one cup of chopped almonds or
344 The Boston Cook Book.
any of the varieties of candied fruits; four oranges, peeled, seeded, and cut fine; one pint of any canned fruit ; one, pint of lemon^ wine^ or orange jelly ^ cut in cubes. Or color the meringue pink by beating three tablespoonfuls of bright-colored jelly with the whites ; or brown it with a salamander or hot poker, or by putting the dish on a board in the oven.
Baked or Steamed Custard.
1 quart milk. i 6 tablespoonfuls sugar.
6 eggs. I 1 saltspoonful salt.
Scald the milk. Beat the eggs ; add the sugar and salt, then the scalded milk. Strain, add a little nutmeg, and bake about twenty minutes in a deep dish or in cups set in a pan of warm water ; or steam in a bowl or in cups. Test the custard with a spoon ; if it come out clean, the custard is done.
Caramel Custard. • . .
% cup sugar.
2 tablespoonfuls water.
1 quart milk.
6 eggs.
^2 teaspoonful salt. 1 teaspoonful vanilla.
Put the sugar in an omelet pan, and stir until it melts and is light brown'; add the water, and stir into the warm milk. Beat the eggs slightly, add the salt and vanilla and part of the milk. Strain into the remainder of the milk, and pour into a buttered two-quart mould. Set the mould in a pan of warm water, and bake thirty to forty minutes, or till firm. Cut into the middle with a knife ; if it come out clean, the custard is done. Serve cold with caramel sauce.
Delicate Pudding.
% saltspoonful salt. Sugar to taste. 3 eggs.
1 cup water.
1 cup fruit juice.
3 tablespoonfuls cornstarch.
Boil the water and fruit juice (orange, lemon, or canned cherries, quince, or apricot). Wet the cornstarch in a little
The Boston Cook Booh
cold water ^ stir into the boiling syrup, and cook ten minutes. Add the salt and sugar to taste ; the quantity depending upon the fruit. Beat the whites of the eggs till foam}^, and stir into the starch. Turn at once into a mould. Serve cold with a boiled custard sauce made with the 3'olks of the eggs.
Apple Snow.
3 large tart apples. ¾ cup powdered sugar.
3 eggs (whites). ¾ cup jelly.
Stew or steam the apples (cored and quartered, but not pared), drain, and then rub them through a hair sieve. Beat the whites of the eggs stiff, add the sugar, beat again ; add the apple, and beat till like snow. Pile lightly in a glass dish, garnish with jellj^ or holly leaves. Serve with boiled custard.
Tapioca Cream.
2 tablespoonf uls pearl tapioca. % saltspoonful salt. 1 pint milk. Whites of 2 eggs.
Yolks of 2 eggs. 3^ teaspoonf ul vanilla.
3^ cup sugar.
Records on this page
Baked or Steamed CustardCaramel CustardDelicate PuddingApple SnowTapioca Cream