1 Seville orange, 1^- pound of moist sugar, half a
grated nutmeg, half a teaspoonful of grated cinnamon,
half a teaspoonful of ground ginger, 2 pounded cloves,
1 pint of rum or brandy✪ Mincemeat. Mix all together. Put it in
a jar ; cover tightly with a well-fitting lid. It is wise
to stir the mixture occasionally from the bottom.
Keep at least a fortnight. When you use it, add a
very little rum or brandy to what you are using.
323. — French Pancakes.
Pake 2 eggs and weigh them ; then take the same
Weight of castor sugar, same weight of butter, and the
same weight of fiour. Beat the butter to a cream ;
beat in the flour, and then the sugar ; add a cpiarter of
a pint of milk and the eggs. Beat all well together,
and bake in patty pans in a quick oven about 20
mmutes. Serve with lemons and castor sugar.
324. — Ravensdale Pudding.
1 pint of cream, peel of 1 lemon, sugar to taste.
Boil all together, and take out the peel. Let the cream
stand until nearly cold, then mix with it the well-
beaten yolks of 8 eggs. Put the mixture in a mould ;
steam it half an hour. Serve cold, with some melted
currant-jelly over.
Half a pint of cream and half a pint of milk can
be used instead of 1 pint of cream.
BWEETB.
131
325. — Venus Custard.
Take a quart mould ; butter it well, and ornament
it with candied peels or pieces of glacds fruits. Make
a custard with 12 yolks and 6 whites of eggs, 1 pint
of cream, and some loaf sugar ; put it in the mould.
Dissolve 1 ounce of gelatine in sufficient milk to fill
up the mould. When nearly cold, stir in a glass of
brandy or cura^oa. Serve cold, with a custard round.
You might save some of the above custard without
gelatine for serving round it.
326. — Caramel Custard.
To prepare the caramel, put 5 ounces of loaf sugar,
with 2 tablespoonfuls of water, in a warm mould.
Melt it over the fire until the sugar and water form a
golden-coloured thick syrup ; take it off the fire, and
turn your mould round and round until the caramel
has gradually worked itself over the whole inside of
the mould and forms a casing. Dip the outside of the
mould in cold water : this has the effect of making
the sugar set. Now mix 1 pint of boiling milk to G
well-beaten eggs, add sugar and vanilla to taste ; then
pour it cold into the mould, and steam it for 2(?
minutes. Let it get cold, and serve turned out.
327. — Creme Brulee (Cold).
Boil 1 pint of cream for 1 minute ; pour it on the
yolks of 4 eggs well beaten. Put it on the fire, and
132
WHO LESOME 00 0 KER 7.
let it gradually come almost to the boil ; then put it in
the dish in which it is to be served. Let it get cold.
Strew over the top a thick layer of castor sugar ; put
it in a slow oven for 10 minutes ; then brown it with a
hot salamander, and serve it cold.
328. — Creme Brulee (Hot).
Beat up 5 yolks of eggs. Stir them over the fire,
with a good pinch of fiour ; gradually mix in half a
pint of milk, some cinnamon, and candied lemon-peel ;
add a pounded maccaroon. Stir all the time, so that the
mixture does not stick to the bottom of the saucepan,
and be careful it does not boil. Now put the dish in
which the sweet is to be served on the side of the fire,
with some castor sugar and enough water to melt the
sugar ; when the sugar has coloured, stir the custard
into it and serve at once.
329. — Bavaroise. ✪ French Pancakes
Page 47 · 8 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
1 Seville orange, 1^- pound of moist sugar, half a grated nutmeg, half a teaspoonful of grated cinnamon, half a teaspoonful of ground ginger, 2 pounded cloves, 1 pint of rum or brandy. Mix all together. Put it in a jar ; cover tightly with a well-fitting lid. It is wise to stir the mixture occasionally from the bottom. Keep at least a fortnight. When you use it, add a very little rum or brandy to what you are using.
323. — French Pancakes.
Take 2 eggs and weigh them ; then take the same Weight of castor sugar, same weight of butter, and the same weight of fiour. Beat the butter to a cream ; beat in the flour, and then the sugar ; add a cpiarter of a pint of milk and the eggs. Beat all well together, and bake in patty pans in a quick oven about 20 minutes. Serve with lemons and castor sugar.
324. — Ravensdale Pudding.
1 pint of cream, peel of 1 lemon, sugar to taste. Boil all together, and take out the peel. Let the cream stand until nearly cold, then mix with it the wellbeaten yolks of 8 eggs. Put the mixture in a mould ; steam it half an hour. Serve cold, with some melted currant-jelly over.
Half a pint of cream and half a pint of milk can be used instead of 1 pint of cream.
SWEETS.
325. — Venus Custard.
Take a quart mould ; butter it well, and ornament it with candied peels or pieces of glacds fruits. Make a custard with 12 yolks and 6 whites of eggs, 1 pint of cream, and some loaf sugar ; put it in the mould. Dissolve 1 ounce of gelatine in sufficient milk to fill up the mould. When nearly cold, stir in a glass of brandy or cura^oa. Serve cold, with a custard round. You might save some of the above custard without gelatine for serving round it.
326. — Caramel Custard.
To prepare the caramel, put 5 ounces of loaf sugar, with 2 tablespoonfuls of water, in a warm mould. Melt it over the fire until the sugar and water form a golden-coloured thick syrup ; take it off the fire, and turn your mould round and round until the caramel has gradually worked itself over the whole inside of the mould and forms a casing. Dip the outside of the mould in cold water : this has the effect of making the sugar set. Now mix 1 pint of boiling milk to G well-beaten eggs, add sugar and vanilla to taste ; then pour it cold into the mould, and steam it for 2(? minutes. Let it get cold, and serve turned out.
327. — Creme Brulee (Cold).
Boil 1 pint of cream for 1 minute ; pour it on the yolks of 4 eggs well beaten. Put it on the fire, and
WHO LESOME 00 0 KER 7.
let it gradually come almost to the boil ; then put it in the dish in which it is to be served. Let it get cold. Strew over the top a thick layer of castor sugar ; put it in a slow oven for 10 minutes ; then brown it with a hot salamander, and serve it cold.
328. — Creme Brulee (Hot).
Beat up 5 yolks of eggs. Stir them over the fire, with a good pinch of fiour ; gradually mix in half a pint of milk, some cinnamon, and candied lemon-peel ; add a pounded maccaroon. Stir all the time, so that the mixture does not stick to the bottom of the saucepan, and be careful it does not boil. Now put the dish in which the sweet is to be served on the side of the fire, with some castor sugar and enough water to melt the sugar ; when the sugar has coloured, stir the custard into it and serve at once.
329. — Bavaroise.
Records on this page
MincemeatFrench PancakesRavensdale PuddingVenus CustardCaramel CustardCreme Brulee (Cold)Creme Brulee (Hot)Bavaroise