Cut the vanilla into slips ; boil in the milk and cream,
quarter of an hour', adding the sugar ; strain, and let it remain
till cool ; then stir in the eggs, well beaten ; pour it into cups
with half a tea-spoonful of fresh butter, melted, in each cup ;
set them in water ; bake in a moderate oven ; colom them
when done by holding a hot salamander over, and serve cold,
with sugar sifted on the top.
No. 414. — White Custards.
One pint of cream, three ounces of sugar, the whites of four
eggs, and one table-spoonful of orange-flower water✪ White Custards.
Bon the cream with a blade of mace ; let it simmer for about
five minutes ; then take it off the fire, and add the sugar ; beat
the whites of the eggs to a complete froth ; put them into the
cream ; set it on the fire again, and let it boU gently, stirring
constantly till it becomes thick ; take it off the fire ; add the
orange-flower water, or a few drops of almond flavour, and
serve in custard -glasses.
MOULDED FARINACEA.
No. 415. — Arroavroot.
Four ounces of arrowroot, one quart of new milk, one small
salt-spoonful of salt, and four ounces of white sugar.
Set a pint and a half of milk on the fire, adding the sugar
VEGETARIAN COOKERY.
173
and salt ; when boiling, put in the arrowroot, previously mixed
till perfectly smooth, with half a pint of cold milk, and stir
constantly till it has boiled three minutes ; then add ten drops
of almond flavour, and pour it into a mould, previously dipped
in cold water.
No. 416. — Arrowroot.
Six ounces of arrowi’oot, six ounces of sugar, the rind of a
lemon, ten drops of almond flavour, and one quart of water.
Mix the arrowroot till quite smooth, ■with a little of the cold
water ; set the remainder on the fire with the rind of a lemon,
pared thin ; when boiling, add the sugar, and let it simmer
about five minutes ; then take out the lemon-peel and put in
the arrowroot, stirring constantly till it has boiled three
minutes ; add the almond flavour, and pour it into a mould,
previously dipped in cold ■water.
No. 417.— Barley.
Six ounces of pearl barley, three pints and a half of water,
and six ounces of sugar.
Steep the barley twelve hours ; drain it, and pour the water,
boiling, upon it ; stew quickly in the oven in an earthenware
jar, covered, till perfectly soft, and all the water absorbed;
when about half enough, add the sugar, and six drops of essence
of lemon ; pour it into a mould, and let it stand to set.
When boiled quickly, the above quantity requires two hours
and a half, and is a much better colour than when it is longer
in preparation.
No. 418. — Farina.
Three ounces of farina, four ounces of white sugar, one pint
and a half of milk, and half a pint of cream.
Prepare the same as ground rice (No. 422), and flavour with
ten drops of almond flavour.
No. 419. — Lentils.
Three ounces of lentil-flour, four ounces of sugar, six drops of
almond flavour, and one pint of water.
174
VEGETAKIAN COOKERY.
Mix the flour with a little of the cold water, set the remainder
on the fire, and when boiling, pour a little to the flour, and mix
w’ell, put it into the pan with the sugar, and stir the whole
quickly over the fire fifteen minutes, adding the almond flavour ;
pour it into a mould, previously dipped in cold water, and when
cold, serve with preserved or stewed fruit.
No. 420. — Kick. ✪ Kick
Page 99 · 2 recipe records on this page
Presented as published in 1891. 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
Cut the vanilla into slips ; boil in the milk and cream, quarter of an hour', adding the sugar ; strain, and let it remain till cool ; then stir in the eggs, well beaten ; pour it into cups with half a tea-spoonful of fresh butter, melted, in each cup ; set them in water ; bake in a moderate oven ; colom them when done by holding a hot salamander over, and serve cold, with sugar sifted on the top.
No. 414. — White Custards.
One pint of cream, three ounces of sugar, the whites of four eggs, and one table-spoonful of orange-flower water.
Boil the cream with a blade of mace ; let it simmer for about five minutes ; then take it off the fire, and add the sugar ; beat the whites of the eggs to a complete froth ; put them into the cream ; set it on the fire again, and let it boU gently, stirring constantly till it becomes thick ; take it off the fire ; add the orange-flower water, or a few drops of almond flavour, and serve in custard -glasses.
MOULDED FARINACEA.
No. 415. — Arroavroot.
Four ounces of arrowroot, one quart of new milk, one small salt-spoonful of salt, and four ounces of white sugar.
Set a pint and a half of milk on the fire, adding the sugar
and salt ; when boiling, put in the arrowroot, previously mixed till perfectly smooth, with half a pint of cold milk, and stir constantly till it has boiled three minutes ; then add ten drops of almond flavour, and pour it into a mould, previously dipped in cold water.
No. 416. — Arrowroot.
Six ounces of arrowi’oot, six ounces of sugar, the rind of a lemon, ten drops of almond flavour, and one quart of water.
Mix the arrowroot till quite smooth, ■with a little of the cold water ; set the remainder on the fire with the rind of a lemon, pared thin ; when boiling, add the sugar, and let it simmer about five minutes ; then take out the lemon-peel and put in the arrowroot, stirring constantly till it has boiled three minutes ; add the almond flavour, and pour it into a mould, previously dipped in cold ■water.
No. 417.— Barley.
Six ounces of pearl barley, three pints and a half of water, and six ounces of sugar.
Steep the barley twelve hours ; drain it, and pour the water, boiling, upon it ; stew quickly in the oven in an earthenware jar, covered, till perfectly soft, and all the water absorbed; when about half enough, add the sugar, and six drops of essence of lemon ; pour it into a mould, and let it stand to set.
When boiled quickly, the above quantity requires two hours and a half, and is a much better colour than when it is longer in preparation.
No. 418. — Farina.
Three ounces of farina, four ounces of white sugar, one pint and a half of milk, and half a pint of cream.
Prepare the same as ground rice (No. 422), and flavour with ten drops of almond flavour.
No. 419. — Lentils.
Three ounces of lentil-flour, four ounces of sugar, six drops of almond flavour, and one pint of water.
Mix the flour with a little of the cold water, set the remainder on the fire, and when boiling, pour a little to the flour, and mix w’ell, put it into the pan with the sugar, and stir the whole quickly over the fire fifteen minutes, adding the almond flavour ; pour it into a mould, previously dipped in cold water, and when cold, serve with preserved or stewed fruit.
No. 420. — Kick.
Records on this page
White CustardsKick