Method. — Mix the Plasmon with warm water into a smooth
paste, stir over the fire till it boils ; add the gelatine till all
is well dissolved, strain and sweeten and flavour. When set,
turn jelly on to a flat dish, place a thick layer of bananas cut
lengthways in slices on top of the jelly ; sprinkle lemon juice
and sugar on the fruit ; take 1 gill cold Plasmon stock, whip
into a stiff cream ; sweeten, flavour, colour, if desired, and pile
high on the dish just before serving. Decorate sides of the
dish with Savoy biscuits standing up.
80. PLASMON FANCY SWEET. — Ingredients : 12
sponge fingers ; 2 bananas , or other fruit i7i season ; 1 gill cold
Plasmon stock.
Method. — Arrange the sponge fingers prettily in a glass
dish, peel and slice the fruit, and pile high in the centre of
sponges ; whip the stock to a stiff cream, sweeten and flavour
to taste, and put over the sweet in pieces to give a rocky
appearance. Decorate with preserved cherries and angelica.
81. CHARLOTTE OF PLASMON. — Ingredients : 12
Savoy biscuits ; f pint Plasmon stock ; 15 drops essence vanilla ;
1 os. sugar ; \ os. gelatine ; violets ; angelica ; 2 teaspoonfuls
jelly✪ Charlotte of Plasmon.
Method. — Put into a round tin about 2 teaspoonfuls
jelly and allow it to set; line the tin with Savoy biscuits
trimmed nicely ; put Plasmon stock into a basin, and whisk
until stiff; add essence, sugar, and gelatine dissolved in
1 tablespoonful water ; fill the centre of the tin and allow to
set ; turn on to a dish and decorate to taste with violets and
angelica.
82. PLASMON CHOCOLATE JELLY.— Ingredients :
2 os. Plasmon cocoa ; 1 £ os. cornflour ; os. sugar ; 1 ^ pints
water ; vanilla flavouring✪ Plasmon Chocolate Jelly.
42
Method. — Mix the cocoa and cornflour in a smooth batter
with a little Plasmon and tepid water, add the sugar, and beat
up. Add the remainder of the water and boil for 5 minutes
whilst stirring. Remove from the fire and add a few drops of
vanilla essence. Pour into a pudding mould previously rinsed
with cold water. When quite set turn out on a dish and
decorate with whipped cream and angelica. — “ Food and
Cookery,” September, 1903.
83. PLASMON CALYES-FEET JELLY. — Ingredients :
^ pint sweetened calves-feet jelly ; rinds of 2 lemons ; 1 pi?it
Plasmon jelly ; 1 1 oz. gelatine.
Method.— To \ pint of sweetened calves-feet jelly, in which
the rinds of two lemons have been steeped, mix, when cool,
1 pint of Plasmon jelly, in which i| oz. gelatine has been
dissolved. Pour into a mould, and when set turn out.
85. CHARTREUSE OF STRAWBERRIES.— Ingre-
dients : 1 oz. Plasmon ; \ pint milk ; 1 pint lemon or Plasmon
jelly; 2 teaspoonfuls maraschino ; 2 teaspoonfuls cream; 1 lb.
strawberries✪ Chartreuse of Strawberries.
Method. — Line a charlotte mould with lemon jelly (or
Plasmon jelly) about ^ inch thick. Have some strawberries,
arrange the fruit in the mould, set with a little jelly.
Cream for Chartreuse.— Put 1 oz. Plasmon into | pint
warm milk, boil up, keep stirring all the time, pour into a
basin and let it get cold ; mix into this b pint jelly, 2 spoonfuls
maraschino, 2 spoonfuls cream, and some of the strawberries
cut up into pieces ] set aside to get firm.
85. SOUFFLE OMELET. — Ingredients : 4 eggs ; 2 oz.
castor sugar ; 1 dessertspoonful flour ; 1 b teaspoonfuls Plasmon;
1 dessertspoonful jam✪ Souffle Omelet.
Page 19 · 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
Method. — Mix the Plasmon with warm water into a smooth paste, stir over the fire till it boils ; add the gelatine till all is well dissolved, strain and sweeten and flavour. When set, turn jelly on to a flat dish, place a thick layer of bananas cut lengthways in slices on top of the jelly ; sprinkle lemon juice and sugar on the fruit ; take 1 gill cold Plasmon stock, whip into a stiff cream ; sweeten, flavour, colour, if desired, and pile high on the dish just before serving. Decorate sides of the dish with Savoy biscuits standing up.
80. PLASMON FANCY SWEET. — Ingredients : 12 sponge fingers ; 2 bananas , or other fruit in season ; 1 gill cold Plasmon stock.
Method. — Arrange the sponge fingers prettily in a glass dish, peel and slice the fruit, and pile high in the centre of sponges ; whip the stock to a stiff cream, sweeten and flavour to taste, and put over the sweet in pieces to give a rocky appearance. Decorate with preserved cherries and angelica.
81. CHARLOTTE OF PLASMON. — Ingredients : 12
Savoy biscuits ; f pint Plasmon stock ; 15 drops essence vanilla ; 1 os. sugar ; \ os. gelatine ; violets ; angelica ; 2 teaspoonfuls jelly.
Method. — Put into a round tin about 2 teaspoonfuls jelly and allow it to set; line the tin with Savoy biscuits trimmed nicely ; put Plasmon stock into a basin, and whisk until stiff; add essence, sugar, and gelatine dissolved in
1 tablespoonful water ; fill the centre of the tin and allow to set ; turn on to a dish and decorate to taste with violets and angelica.
82. PLASMON CHOCOLATE JELLY.— Ingredients :
2 os. Plasmon cocoa ; 1 £ os. cornflour ; os. sugar ; 1 ^ pints water ; vanilla flavouring.
Method. — Mix the cocoa and cornflour in a smooth batter with a little Plasmon and tepid water, add the sugar, and beat up. Add the remainder of the water and boil for 5 minutes whilst stirring. Remove from the fire and add a few drops of vanilla essence. Pour into a pudding mould previously rinsed with cold water. When quite set turn out on a dish and decorate with whipped cream and angelica. — “ Food and Cookery,” September, 1903.
83. PLASMON CALVES-FEET JELLY. — Ingredients : ½ pint sweetened calves-feet jelly ; rinds of 2 lemons ; 1 pint Plasmon jelly ; 1 1 oz. gelatine.
Method.— To \ pint of sweetened calves-feet jelly, in which the rinds of two lemons have been steeped, mix, when cool, 1 pint of Plasmon jelly, in which i| oz. gelatine has been dissolved. Pour into a mould, and when set turn out.
85. CHARTREUSE OF STRAWBERRIES.— Ingredients : 1 oz. Plasmon ; \ pint milk ; 1 pint lemon or Plasmon jelly; 2 teaspoonfuls maraschino ; 2 teaspoonfuls cream; 1 lb. strawberries.
Method. — Line a charlotte mould with lemon jelly (or Plasmon jelly) about ^ inch thick. Have some strawberries, arrange the fruit in the mould, set with a little jelly.
Cream for Chartreuse.— Put 1 oz. Plasmon into | pint warm milk, boil up, keep stirring all the time, pour into a basin and let it get cold ; mix into this b pint jelly, 2 spoonfuls maraschino, 2 spoonfuls cream, and some of the strawberries cut up into pieces ] set aside to get firm.
85. SOUFFLE OMELET. — Ingredients : 4 eggs ; 2 oz. castor sugar ; 1 dessertspoonful flour ; 1 b teaspoonfuls Plasmon; 1 dessertspoonful jam.
Records on this page
Mafeking PuddingLemon Souffle (Cold)Charlotte of PlasmonPlasmon Fancy SweetPlasmon Chocolate JellyChartreuse of StrawberriesSouffle Omelet