Warm the milk slightly, add to it the rennet,
and let it stand until a curd has formed. Put
it in a coarse cloth on a sieve, and drain for
twelve hours. Next day press the curd lightly
with the cloth, and then put it in a basin. Add
to it the yolks of eggs, sugar, cream, currants well
cleaned, brandy, and flavourings, and mix all
together. Line some patty pans with some good
pastry rolled out rather thinly, and fill them
with the above mixture. Bake them in a good
oven until the pastry is thoroughly cooked, and
sprinkle with sugar.
Note. — The currants may be replaced by a few
blanched and chopped almonds. In some parts
of the country the curd can be bought ready made.
Time to bake, 15 to 20 minutes. Sufficient for
12 tartlets. Probable cost. Id. each.
1578. Marigold Tartlets
Puff or flaky pastry. i Sweet almonds.
Apricot jam. | Angelica✪ Marigold Tartlets.
Roll out some puff or flaky pastry rather
thinly, and stamp it iD rounds with a fluted
cutter about 2\ inches in diameter. Place these
rounds on a baking tin, prick them with a fork,
and bake in a good oven until thoroughly cooked
and a pale brown colour. When ready, lift them
on to a sieve and let them cool. To finish, put a
small tea-spoonful of apricot jam on the centre of
each round of pastry. Stick thin shreds of blanched
almonds round this to imitate the petals of a mari-
gold, and then garnish with a few small leaves of
angelica.
Time to bake, 10 to 15 minutes. Probable cost,
\d. each.
1579. Mince Pies
Puff pastry. Mincemeat (see below)✪ Mince Pies.
Roll out puff pastry to one-eighth of an inch
in thickness, and stamp out rounds with a cutter
three to four inches in diameter. Fold up the
Mince Pies
especially for the top of the pies.) Wet round the
edge of half the number of rounds with a little cold
water, and put a good tea-spoonfxd of mincemeat in
the centre of each. Cover with the other rounds
of pastry, and press the two edges well together.
Make a small hole with a skewer on the top of each
pie, brush them over with slightly beaten white of
egg, and dredge them with sugar. Place the pies
on a wetted baking sheet, and bake in a good oven
until the pastry is well risen and nicely browned.
When ready, sprinkle again with sugar and serve
hot.
Time to bake, about 15 minutes. Probable cost,
2d. to 3d. each.
1580. Mincemeat
£ lb. suet.
| lb. Valencia raisins.
| lb. sultana raisins.
| lb. currants.
| lb. figs.
| lb. apples.
1 lb. sugar.
2 table-sps. marmalade.
3 oz. citron peel.
3 oz. lemon peel.
3 oz. orange peel.
6 oz. sweet almonds.
1 dessert - sp. mixed
spices.
Rind and juice of 2
lemons.
2 glasses of brandy.
1 glass of rum✪ Mincemeat.
Page 591 · 4 recipe records on this page
Presented as published in 1914. 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
Warm the milk slightly, add to it the rennet, and let it stand until a curd has formed. Put it in a coarse cloth on a sieve, and drain for twelve hours. Next day press the curd lightly with the cloth, and then put it in a basin. Add to it the yolks of eggs, sugar, cream, currants well cleaned, brandy, and flavourings, and mix all together. Line some patty pans with some good pastry rolled out rather thinly, and fill them with the above mixture. Bake them in a good oven until the pastry is thoroughly cooked, and sprinkle with sugar.
Note. — The currants may be replaced by a few blanched and chopped almonds. In some parts of the country the curd can be bought ready made.
Time to bake, 15 to 20 minutes. Sufficient for 12 tartlets. Probable cost. Id. each.
1578. Marigold Tartlets
Puff or flaky pastry. i Sweet almonds.
Apricot jam. | Angelica.
Roll out some puff or flaky pastry rather thinly, and stamp it in rounds with a fluted cutter about 2\ inches in diameter. Place these rounds on a baking tin, prick them with a fork, and bake in a good oven until thoroughly cooked and a pale brown colour. When ready, lift them on to a sieve and let them cool. To finish, put a small tea-spoonful of apricot jam on the centre of each round of pastry. Stick thin shreds of blanched almonds round this to imitate the petals of a marigold, and then garnish with a few small leaves of angelica.
Time to bake, 10 to 15 minutes. Probable cost, \d. each.
1579. Mince Pies
Puff pastry. Mincemeat (see below).
Roll out puff pastry to one-eighth of an inch in thickness, and stamp out rounds with a cutter three to four inches in diameter. Fold up the
Mince Pies
especially for the top of the pies.) Wet round the edge of half the number of rounds with a little cold water, and put a good tea-spoonfxd of mincemeat in the centre of each. Cover with the other rounds of pastry, and press the two edges well together. Make a small hole with a skewer on the top of each pie, brush them over with slightly beaten white of egg, and dredge them with sugar. Place the pies on a wetted baking sheet, and bake in a good oven until the pastry is well risen and nicely browned. When ready, sprinkle again with sugar and serve hot.
Time to bake, about 15 minutes. Probable cost, 2d. to 3d. each.
1580. Mincemeat
£ lb. suet.
| lb. Valencia raisins.
| lb. sultana raisins.
| lb. currants.
| lb. figs.
| lb. apples.
1 lb. sugar.
2 table-sps. marmalade.
3 oz. citron peel.
3 oz. lemon peel.
3 oz. orange peel.
6 oz. sweet almonds.
1 dessert - sp. mixed spices.
Rind and juice of 2 lemons.
2 glasses of brandy.
1 glass of rum.
Records on this page
Marigold TartletsMince PiesMincemeatMincemeat