Decoration, — Wine jelly, cherries, pistachios, etc.
Filling.
1 gill cream.
1 ,, custard.
Sugar.
Vanilla, lemon juice.
^ oz. gelatine (light weight),
i gill water.
Line the mould with jelly and decorate to
taste. Whip the cream; add the custard,
sugar, and flavourings, and stir in the dis-
solved gelatine. Mould when setting, and
decorate with chopped jelly.
N.B. — This method is employed in the
making of custard creams. 2 oz. preserved
ginger, cherries, etc., may be added to the
above quantity.
Line and decorate a mould. Whip the
cream ; add the sugar, sherry, and lemon juice.
VELVET CREAM.
Decoration. — Wine jelly, cherries, pistachios, etc
Filling.
^ pint cream.
Sugar to sweeten.
^ gill sherry.
Lemon juice.
^ oz. gelatine.
^ gill water.
[ 125 I
Dissolve the gelatine in the water, and add
to the mixture. Mould when setting. Turn
out, and garnish with chopped jelly.
N.B. — This method is employed in the
making of plain creams. Noyeau, rum, etc.,
may be substituted for sherry, and the cream
named accordingly.
Line and decorate a mould. Whip the
cream ; add all the ingredients to it — the
dissolved gelatine last of all. Mould, and turn
out when set. Decorate with chopped jelly.
ITALIAN CREAM.
Decoration. — Wine jelly, pistachios, etc.
Filling.
1 gill custard.
1 ,, cream.
J glass brandy or Curasao.
Sugar to sweeten.
Lemon juice.
^ oz. gelatine.
^ gill water.
[ 126 )
COFFEE CREAM
Decoration. — Wine jelly, pistachios, etc.
Filling.
1 gill custard.
1 ,, cream.
Sugar to sweeten.
Lemon juice.
^ oz. gelatine.
\ gill water.
2 tablespoonfuls coffee
essence.
Line and decorate a mould. Whip the
cream ; add all the ingredients — the dissolved
gelatine last of all — and mould. Turn out
when set. Decorate with chopped jelly.
Line and decorate a mould. Whip the
cream ; add the other ingredients — the dis-
solved gelatine last. Mould when setting.
Turn out, and decorate with chopped jelly.
Note. — Infuse the milk used in the prepara-
tion of the custard with the rind of two
oranges.
ORANGE CREAM.
Decoration. — Wine jelly. Pistachio nuts.
Filling.
1 gill cream✪ Coffee Cream.
1 ,, orange juice.
1 ,, custard.
Sugar, lemon juice.
Colouring.
^ oz. gelatine.
^ gill water.
[ 12T ]
RICE CREAM.
Decoration. — Jelly, cherries, etc.
Filling.
1 gill cream.
^ pint milk.
I oz. rice-flour.
Sugar, vanilla.
J oz. gelatine
\ gill water.
Line and decorate a mould. Cook the rice
in the milk, and leave till cold. Whip the
cream ; add the rice, sugar, and flavouring, and
the gelatine dissolved in the water. Mould,
and turn out when set. Decorate with chopped
jelly.
gAteau de riz.
Decoration. — Jelly. Pistachios.
1 gill cream.
^ pint milk.
1 oz. rice-flour.
Filling.
Sugar and vanilla.
\ oz. gelatine.
^ gill water.
To dish. — Compote of fruit.
Line and decorate a border mould. Cook
the rice in the milk, and leave till cold. Whip
the cream ; add the rice, sugar, and flavour-^
ings, and the gelatine dissolved in the water.
Mould, and turn out when set. Decorate
with chopped jelly round and compote of fruit
in the centre.
[ 18« ]
APPLES A LA ROSEBERY.
1 lb. apples.
1^ gfill water.
1 inch cinnamon stick.
1 orange.
1 lemon.
1 gill cream.
Orange-flower water.
Maraschino.
Carmine.
Castor sugar.
oz. leaf gelatine,
gill water.
Chopped jelly.
Decoration. — ^ gill cream.
Page 27 · 2 recipe records on this page
Presented as published in 1912. 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
Decoration, — Wine jelly, cherries, pistachios, etc. Filling.
1 gill cream.
1 ,, custard. Sugar.
Vanilla, lemon juice.
^ oz. gelatine (light weight), i gill water.
Line the mould with jelly and decorate to taste. Whip the cream; add the custard, sugar, and flavourings, and stir in the dissolved gelatine. Mould when setting, and decorate with chopped jelly.
N.B. — This method is employed in the making of custard creams. 2 oz. preserved ginger, cherries, etc., may be added to the above quantity.
Line and decorate a mould. Whip the cream ; add the sugar, sherry, and lemon juice.
VELVET CREAM.
Decoration. — Wine jelly, cherries, pistachios, etc Filling.
^ pint cream. Sugar to sweeten. ^ gill sherry.
Lemon juice. ^ oz. gelatine. ^ gill water.
[ 125 I
Dissolve the gelatine in the water, and add to the mixture. Mould when setting. Turn out, and garnish with chopped jelly.
N.B. — This method is employed in the making of plain creams. Noyeau, rum, etc., may be substituted for sherry, and the cream named accordingly.
Line and decorate a mould. Whip the cream ; add all the ingredients to it — the dissolved gelatine last of all. Mould, and turn out when set. Decorate with chopped jelly.
ITALIAN CREAM.
Decoration. — Wine jelly, pistachios, etc. Filling.
1 gill custard.
1 ,, cream.
J glass brandy or Curasao. Sugar to sweeten.
Lemon juice.
^ oz. gelatine. ^ gill water.
[ 126 )
COFFEE CREAM
Decoration. — Wine jelly, pistachios, etc. Filling.
1 gill custard. 1 ,, cream.
Sugar to sweeten. Lemon juice.
^ oz. gelatine.
\ gill water.
2 tablespoonfuls coffee essence.
Line and decorate a mould. Whip the cream ; add all the ingredients — the dissolved gelatine last of all — and mould. Turn out when set. Decorate with chopped jelly.
Line and decorate a mould. Whip the cream ; add the other ingredients — the dissolved gelatine last. Mould when setting. Turn out, and decorate with chopped jelly.
Note. — Infuse the milk used in the preparation of the custard with the rind of two oranges.
ORANGE CREAM.
Decoration. — Wine jelly. Pistachio nuts.
Filling.
1 gill cream.
1 ,, orange juice. 1 ,, custard. Sugar, lemon juice.
Colouring.
^ oz. gelatine. ^ gill water.
[ 12T ]
RICE CREAM.
Decoration. — Jelly, cherries, etc. Filling.
1 gill cream.
^ pint milk.
I oz. rice-flour.
Sugar, vanilla. J oz. gelatine \ gill water.
Line and decorate a mould. Cook the rice in the milk, and leave till cold. Whip the cream ; add the rice, sugar, and flavouring, and the gelatine dissolved in the water. Mould, and turn out when set. Decorate with chopped jelly.
gAteau de riz.
Decoration. — Jelly. Pistachios.
1 gill cream.
^ pint milk.
1 oz. rice-flour.
Filling.
Sugar and vanilla. \ oz. gelatine.
^ gill water.
To dish. — Compote of fruit.
Line and decorate a border mould. Cook the rice in the milk, and leave till cold. Whip the cream ; add the rice, sugar, and flavour-^ ings, and the gelatine dissolved in the water. Mould, and turn out when set. Decorate with chopped jelly round and compote of fruit in the centre.
[ 18« ]
APPLES A LA ROSEBERY.
1 lb. apples.
1^ gfill water.
1 inch cinnamon stick. 1 orange.
1 lemon.
1 gill cream.
Orange-flower water.
Maraschino.
Carmine.
Castor sugar. oz. leaf gelatine, gill water.
Chopped jelly.
Decoration. — ^ gill cream.
Records on this page
Coffee CreamVanilla Cream