and lemon juice. Whip the cream in a large bowl ; strain
the gelatine to the fruit pulp, and add the mixture to the
whipped cream, stirring in carefully a little at a time with
the whisk till the whole is perfectly blended. Stir the
mixture occasionally till at the point of setting, then
mould at once.
Apricot Cream.
1 oz. gelatine \sfceepe(j ^ pint double cream.
| pint milk / ' 2 oz. castor sugar.
1 tin of apricots (1^ pint size). A drop of carmine if required✪ Apricot Cream.
Method : Drain the apricots on a sieve. Take 1 lb. of
the fruit and J pint of the liquid. Eub the apricots through
a fine wire sieve. Finish as Easpberry Cream (p. 63).
Vanilla Cream.
^ oz. gelatine.
\ pint water.
3 eggs.
| pint milk.
1^ tablespoonfuls castor sugar.
1 teaspoonful vanilla essence.
4 pint whipped cream✪ Vanilla Cream.
Method : Soak the gelatine in the water. Make a
custard of the eggs, milk and sugar, then add the vanilla.
Dissolve the soaked gelatine in a small pan and strain
into the custard. When the custard is cool, mix with the
whipped cream, and mould just before the mixture begins
to set.
Calf’s-foot Jelly.
2 calf’s feet.
3 pints water.
J pint sherry.
4 tablespoonfuls brandy.
Juice of 3 lemons.
Rind of 2 lemons.
3 oz. loaf sugar.
4 cloves.
^ inch stick cinnamon.
Whites and crushed shells of 3
eggs✪ Calf’s-foot Jelly.
Method : Wash the feet and divide each into 3 or 4
CREAMS, JELLIES, ETC.
65
pieces. Blanch them, then turn into a bowl of cold
water ; scrape with a knife and wash thoroughly. Put
into a saucepan with 3 pints of cold water. Bring to
boiling point, skimming carefully, then boil very slowly
for 5 hours, or till reduced to 1| pints. Strain through a
hah- sieve, and put aside to cool.
To Clarify the Stock : Remove the fat with a spoon,
then wipe the surface of the stock with a clean cloth
wrung out of hot water. All trace of grease must be
removed. Put into a brass or enamel pan the stock and
all other ingredients except the sherry and brandy. See
that the lemon rinds and egg shells are scrupulously clean
before using. Whisk over a quick fire till the liquid
boils, then stop whisking, boil for 5 minutes, draw the
pan aside, cover and stand in a warm place to settle for
3 minutes. Pour some boiling water through the jelly
bag ; keep the bag covered to retain the heat. As soon as
the water is out, pour the jelly in, and when it begins to
run clear change the basin and pour the first flow of jelly
back into the bag.
Before the jelly is allowed to set, add the sherry and
brandy, straining them through a fine linen cloth.
Method : Clean the egg shells before breaking them.
Soak the gelatine in the water. Clean the lemon rinds
carefully, then peel off the yellow part very thinly. Put
all ingredients into a bright metal or enamel pan, whisk
Lemon Jelly.
1 oz. gelatine.
If pint water.
Rind of 2 lemons.
Juice of 3 lemons.
4 oz. loaf sugar.
Whites and shells of 2 eggs✪ Lemon Jelly.
5
66
PRACTICAL COOKERY.
over a quick fire till the liquid boils, then stop whisking,
boil for 5 minutes, draw the pan aside, cover and stand in
a warm place to settle for 3 minutes. Pour some boiling
water through the jelly bag. As soon as the water is out
and the bag still very hot pour the jelly in, and when it
begins to run clear change the basin and pour the first
flow of jelly back into the bag.
Page 27 · 4 recipe records on this page
Presented as published in 1900. 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
and lemon juice. Whip the cream in a large bowl ; strain the gelatine to the fruit pulp, and add the mixture to the whipped cream, stirring in carefully a little at a time with the whisk till the whole is perfectly blended. Stir the mixture occasionally till at the point of setting, then mould at once.
Apricot Cream.
1 oz. gelatine steeped in ^ pint water. ^ pint double cream.
| pint milk. 2 oz. castor sugar.
1 tin of apricots (1^ pint size). A drop of carmine if required.
Method : Drain the apricots on a sieve. Take 1 lb. of the fruit and J pint of the liquid. Rub the apricots through a fine wire sieve. Finish as Raspberry Cream (p. 63).
Vanilla Cream.
\u00bd oz. gelatine. \ pint water. 3 eggs.
| pint milk.
1^ tablespoonfuls castor sugar. 1 teaspoonful vanilla essence. \u00bd pint whipped cream.
Method : Soak the gelatine in the water. Make a custard of the eggs, milk and sugar, then add the vanilla. Dissolve the soaked gelatine in a small pan and strain into the custard. When the custard is cool, mix with the whipped cream, and mould just before the mixture begins to set.
Calf’s-foot Jelly.
2 calf’s feet.
3 pints water.
J pint sherry.
4 tablespoonfuls brandy. Juice of 3 lemons.
Rind of 2 lemons.
3 oz. loaf sugar.
4 cloves.
^ inch stick cinnamon.
Whites and crushed shells of 3 eggs.
Method : Wash the feet and divide each into 3 or 4
CREAMS, JELLIES, ETC.
pieces. Blanch them, then turn into a bowl of cold water ; scrape with a knife and wash thoroughly. Put into a saucepan with 3 pints of cold water. Bring to boiling point, skimming carefully, then boil very slowly for 5 hours, or till reduced to 1| pints. Strain through a hah- sieve, and put aside to cool.
To Clarify the Stock : Remove the fat with a spoon, then wipe the surface of the stock with a clean cloth wrung out of hot water. All trace of grease must be removed. Put into a brass or enamel pan the stock and all other ingredients except the sherry and brandy. See that the lemon rinds and egg shells are scrupulously clean before using. Whisk over a quick fire till the liquid boils, then stop whisking, boil for 5 minutes, draw the pan aside, cover and stand in a warm place to settle for 3 minutes. Pour some boiling water through the jelly bag ; keep the bag covered to retain the heat. As soon as the water is out, pour the jelly in, and when it begins to run clear change the basin and pour the first flow of jelly back into the bag.
Before the jelly is allowed to set, add the sherry and brandy, straining them through a fine linen cloth.
Method : Clean the egg shells before breaking them. Soak the gelatine in the water. Clean the lemon rinds carefully, then peel off the yellow part very thinly. Put all ingredients into a bright metal or enamel pan, whisk
Lemon Jelly.
1 oz. gelatine.
If pint water. Rind of 2 lemons.
Juice of 3 lemons.
4 oz. loaf sugar.
Whites and shells of 2 eggs.
over a quick fire till the liquid boils, then stop whisking, boil for 5 minutes, draw the pan aside, cover and stand in a warm place to settle for 3 minutes. Pour some boiling water through the jelly bag. As soon as the water is out and the bag still very hot pour the jelly in, and when it begins to run clear change the basin and pour the first flow of jelly back into the bag.
Records on this page
Apricot CreamVanilla CreamCalf’s-foot JellyLemon Jelly