— Ingredients : i tablespoonful cornflour ; i tablespoonful
Plasmon cocoa; g pint tepid, water; g pint boiling water;
3 oz. sugar ; vanilla flavouring to taste✪ Plasmon Chocolate Mould (without milk).
Method. — Put the cornflour and Plasmon cocoa into a
basin, mix with the tepid water gradually ; have the water
boiling with the sugar in it (milk may be used in place of
water if preferred). Add the mixed cornflour and Plasmon
cocoa and vanilla. Let it boil for 5 minutes, stirring all the
time. Pour into a wetted mould to set. Decorate with
blanched almonds, and serve with Plasmon cream whipped
very stiffly.
64. BOILED CUSTARD. — Ingredients : 3 teaspoonfuls
Plasmon ; \ pint milk ; 3 lumps sugar; 1 egg✪ Boiled Custard.
Method. — Put 3 teaspoonfuls of Plasmon into a saucepan,
adding gradually g pint lukewarm milk ; boil for 2 minutes,
then add 3 lumps of sugar and 1 well-beaten egg. Stir till
custard thickens, but do not allow it to boil.
65. STEAMED CUSTARD. — Ingredients : 4 teaspoonfuls
Plasmon ; \ pint milk ; 2 eggs; sugar✪ Steamed Custard.
Method. — Dissolve the Plasmon in milk as above, then
add to it 2 beaten-up eggs, which should be poured into a
buttered mould and steamed gently for 20 minutes— till custard
is set. This may be put into a pie dish and baked in a slow
oven.
66 PLASMON LEMON SNOW.— Ingredients : 1 pint
water; i oz. gelatine; g oz. Plasmon ; 2 oz. casto? sugar,
whites of 2 eggs; rind and juice of 2 lemons✪ Plasmon Lemon Snow.
Method. — Put the gelatine, Plasmon, water, and lemon
rinds into an enamelled pan; stir over a slow fire until the
37
gelatine is dissolved, then strain into a basin. When nearly
cold add the sugar, lemon juice, and egg; whisk all to a stiff
froth ; pile in a glass dish and serve. This dish must be
prepared only just before it is wanted, as, like souffle, it is apt
to collapse.
67. PLASMON RASPBERRY CREAM.— Ingredients :
| pint milk; 3 teaspoonfuls Plcismon ; | pint raspberry juice ( made
from fresh fruit or jam) ; 1 oz. gelatine ; about 3 oz. sugar ;
1 lemon rind; 1 tablespoonful brandy ; a few drops of cochineal ;
about 5 pint clear jelly , to mask the mould ; a little preserved
fruit or fresh raspberries , for decoration✪ Plasmon Raspberry Cream ; 4 pint water tepid.
Method. — Rinse a mould with cold water, mask it with a
little clear jelly, and decorate with the preserved fruits; pour
in a little more clear jelly, just sufficient to cover the fruit, and
allow it to set. Make | pint of water just lukewarm, and
pour it gradually upon 3 teaspoonfuls of Plasmon, keeping it
well stirred. Place the saucepan over the fire and boil for
2 minutes, stirring all the time. When cooked pour the
Plasmon stock into a basin and allow it to get cold. Tear up
the gelatine and put it to soak for a few minutes in | pint of
milk, then place it in a saucepan with the thinly peeled rind
of lemon, and dissolve it very carefully ; strain it into a basin
and allow it to cool. If fresh fruit is not in season, take
2 large tablespoonfuls of raspberry jam and 1 dessertspoonful
of red currant jelly and boil together with a 5 pint of water
and 2 oz. of sugar until it becomes a thick syrup ; strain it, and
when a little cooled stir it gently into the gelatine and milk.
Vv hen the Plasmon stock is quite cold, whisk it until it is
thick, then stir it very gently into the other ingredients ; add
the brandy and enough cochineal to make it a good colour,
pour it into the prepared mould and allow it to set. To turn
out, immerse the mould in hot water.
Page 16 · 7 recipe records on this page
Presented as published in 1904. 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
— Ingredients : i tablespoonful cornflour ; i tablespoonful
Plasmon cocoa; g pint tepid, water; g pint boiling water; 3 oz. sugar ; vanilla flavouring to taste.
Method. — Put the cornflour and Plasmon cocoa into a basin, mix with the tepid water gradually ; have the water boiling with the sugar in it (milk may be used in place of water if preferred). Add the mixed cornflour and Plasmon cocoa and vanilla. Let it boil for 5 minutes, stirring all the time. Pour into a wetted mould to set. Decorate with blanched almonds, and serve with Plasmon cream whipped very stiffly.
64. BOILED CUSTARD. — Ingredients : 3 teaspoonfuls Plasmon ; \ pint milk ; 3 lumps sugar; 1 egg.
Method. — Put 3 teaspoonfuls of Plasmon into a saucepan, adding gradually g pint lukewarm milk ; boil for 2 minutes, then add 3 lumps of sugar and 1 well-beaten egg. Stir till custard thickens, but do not allow it to boil.
65. STEAMED CUSTARD. — Ingredients : 4 teaspoonfuls Plasmon ; \ pint milk ; 2 eggs; sugar.
Method. — Dissolve the Plasmon in milk as above, then add to it 2 beaten-up eggs, which should be poured into a buttered mould and steamed gently for 20 minutes— till custard is set. This may be put into a pie dish and baked in a slow oven.
66. PLASMON LEMON SNOW.— Ingredients : 1 pint water; 1 oz. gelatine; ½ oz. Plasmon ; 2 oz. castor sugar, whites of 2 eggs; rind and juice of 2 lemons.
Method. — Put the gelatine, Plasmon, water, and lemon rinds into an enamelled pan; stir over a slow fire until the
gelatine is dissolved, then strain into a basin. When nearly cold add the sugar, lemon juice, and egg; whisk all to a stiff froth ; pile in a glass dish and serve. This dish must be prepared only just before it is wanted, as, like souffle, it is apt to collapse.
67. PLASMON RASPBERRY CREAM.— Ingredients : ½ pint milk; 3 teaspoonfuls Plasmon ; | pint raspberry juice ( made from fresh fruit or jam) ; 1 oz. gelatine ; about 3 oz. sugar ;
1 lemon rind; 1 tablespoonful brandy ; a few drops of cochineal ; about 5 pint clear jelly , to mask the mould ; a little preserved fruit or fresh raspberries , for decoration ; 4 pint water tepid.
Method. — Rinse a mould with cold water, mask it with a little clear jelly, and decorate with the preserved fruits; pour in a little more clear jelly, just sufficient to cover the fruit, and allow it to set. Make | pint of water just lukewarm, and pour it gradually upon 3 teaspoonfuls of Plasmon, keeping it well stirred. Place the saucepan over the fire and boil for
2 minutes, stirring all the time. When cooked pour the Plasmon stock into a basin and allow it to get cold. Tear up the gelatine and put it to soak for a few minutes in | pint of milk, then place it in a saucepan with the thinly peeled rind of lemon, and dissolve it very carefully ; strain it into a basin and allow it to cool. If fresh fruit is not in season, take 2 large tablespoonfuls of raspberry jam and 1 dessertspoonful of red currant jelly and boil together with a 5 pint of water and 2 oz. of sugar until it becomes a thick syrup ; strain it, and when a little cooled stir it gently into the gelatine and milk. Vv hen the Plasmon stock is quite cold, whisk it until it is thick, then stir it very gently into the other ingredients ; add the brandy and enough cochineal to make it a good colour, pour it into the prepared mould and allow it to set. To turn out, immerse the mould in hot water.
Records on this page
Plasmon Chocolate Mould (without milk)Boiled CustardSteamed CustardPlasmon Lemon SnowPlasmon Raspberry CreamPlasmon Raspberry CreamGinger Cream