Beef-tea jelly may be made in the same way, using 1 gill
water, 1 teaspoonful Plasmon.
55
120. MUSHROOM CUTLETS (Diabetic).— Ingredients:
l lb. mushrooms ; i oz. butter ; i tablespoonful thick Flasmon
stock ; I teaspoonful cream ; i egg ; seasoning to taste ; i table-
spoonful dry Flasmon ; frying fat.
Method. — Prepare mushrooms, melt butter in a saucepan,
and stew mushrooms in it till tender ; chop finely or rub
through sieve; then add Plasmon stock, cream, and seasoning.
When cold and stiff shape into cutlets, brush over with egg,
and sprinkle with dry Plasmon ; fry in boiling fat. Serve with
brown gravy.
121. TOMATO CUTLETS (Diabetic). — Ingredients :
i lb. tomatoes; ig tablespoonfuls Plasmon; i oz. butter: x
tablespoonful cream ; i egg; seasoning to taste ; frying fat.
Method. — Stew the tomatoes in butter until tender ; rub
through sieve, return pulp to saucepan, mix in i tablespoonful
of Plasmon slowly, add cream and seasoning. Cook gently
until quite thick, but do not boil ; pour on to a plate ; when
cold shape into cutlets, brush over with egg, and sprinkle with
Plasmon ; fry in boiling fat. Serve with brown gravy.
122. BAKED APPLE PUDDING WITH CUSTARD
(Diabetic). — Ingredients: \ lb. apples; 2 eggs ; \ gill
Plasmon stock; \ oz. butter ; 1 teaspoonful Plasmon ; saccharin
to taste.
Method. — Stew or bake apples until they form a pulp ;
when cool, add yolks of 2 eggs, saccharin to taste, and
stock ; beat whites up to stiff froth and stir in lightly ; pour
into a prepared pie dish and bake gently for about 20 minutes.
To prepare pie dish, line with butter and shake over it some
dry Plasmon.
123. CUSTARD (Diabetic). — Ingredients: i egg; \ gill
Plasmon stock; \ gill milk ; saccharin to taste; a small piece
of lemon peel.
Method. — Well beat egg, add stock and milk, lemon peel,
and saccharin to taste; pour into a jug or a double saucepan ;
cook gently until thick, but do not allow to boil.
56
124. LEMON SPONGE (Diabetic). — Ingredients^ l pint
Plasmon stock ; \ oz. gelatine ; a little water ; saccharin, lemon
peel , and citric acid to taste.
Method. — Soak gelatine in about a tablespoonful of water
for about 20 minutes, then put it into a saucepan with the stock,
a small piece of lemon peel and saccharin ; cook until gelatine
is dissolved, but do not boil; pour into a basin, add citric acid
to taste, remove lemon peel, and beat mixture to a stiff froth.
125. INVALID JELLY. — Ingredients: 5 oz. gelatine;
\ pint Plasmon stock; | pint milk; \ oz. sugar ; x egg;
flavouring.
Method. — Make the stock by mixing 1 teaspoonful Plasmon
with 5 pint water;✪ Beef Tea (Diabetic) bring to the boil. Dissolve the gelatine
in the milk and add to stock, with the sugar, flavouring, and
beaten-up egg. Mix well together, and pour into wet mould.
126. BEEF PLASMON (for ordinary Beef Cup).—
Ingredients: i teaspoonful Beef Plasmon; pepper , celery
salt ; 1 ieacupful water.
Method. — To 1 teaspoonful Beef Plasmon add 1 teacupful
boiling water, and season with pepper and celery salt. This
is improved by being boiled for 2 minutes.
127. PLASMON BLANCMANGE OR JELLY (Diabetic).
Ingredients : g pint milk; 3 teaspoonfuls Plasmon;
saccharin ; rind of 1 lemon ; b oz. gelatine✪ Plasmon Blancmange or Jelly (Diabetic).
Page 27 · 8 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
Beef-tea jelly may be made in the same way, using 1 gill water, 1 teaspoonful Plasmon.
120. MUSHROOM CUTLETS (Diabetic).— Ingredients: l lb. mushrooms ; i oz. butter ; i tablespoonful thick Plasmon stock ; I teaspoonful cream ; i egg ; seasoning to taste ; i tablespoonful dry Plasmon ; frying fat.
Method. — Prepare mushrooms, melt butter in a saucepan, and stew mushrooms in it till tender ; chop finely or rub through sieve; then add Plasmon stock, cream, and seasoning. When cold and stiff shape into cutlets, brush over with egg, and sprinkle with dry Plasmon ; fry in boiling fat. Serve with brown gravy.
121. TOMATO CUTLETS (Diabetic). — Ingredients: i lb. tomatoes; i g tablespoonfuls Plasmon; i oz. butter: x tablespoonful cream ; i egg; seasoning to taste ; frying fat.
Method. — Stew the tomatoes in butter until tender ; rub through sieve, return pulp to saucepan, mix in i tablespoonful of Plasmon slowly, add cream and seasoning. Cook gently until quite thick, but do not boil ; pour on to a plate ; when cold shape into cutlets, brush over with egg, and sprinkle with Plasmon ; fry in boiling fat. Serve with brown gravy.
122. BAKED APPLE PUDDING WITH CUSTARD
(Diabetic). — Ingredients: \ lb. apples; 2 eggs ; \ gill Plasmon stock; \ oz. butter ; 1 teaspoonful Plasmon ; saccharin to taste.
Method. — Stew or bake apples until they form a pulp ; when cool, add yolks of 2 eggs, saccharin to taste, and stock ; beat whites up to stiff froth and stir in lightly ; pour into a prepared pie dish and bake gently for about 20 minutes. To prepare pie dish, line with butter and shake over it some dry Plasmon.
123. CUSTARD (Diabetic). — Ingredients: i egg; \ gill Plasmon stock; \ gill milk ; saccharin to taste; a small piece of lemon peel.
Method. — Well beat egg, add stock and milk, lemon peel, and saccharin to taste; pour into a jug or a double saucepan ; cook gently until thick, but do not allow to boil.
124. LEMON SPONGE (Diabetic). — Ingredients^ l pint
Plasmon stock ; \ oz. gelatine ; a little water ; saccharin, lemon peel , and citric acid to taste.
Method. — Soak gelatine in about a tablespoonful of water for about 20 minutes, then put it into a saucepan with the stock, a small piece of lemon peel and saccharin ; cook until gelatine is dissolved, but do not boil; pour into a basin, add citric acid to taste, remove lemon peel, and beat mixture to a stiff froth.
125. INVALID JELLY. — Ingredients: 5 oz. gelatine; \ pint Plasmon stock; | pint milk; \ oz. sugar ; x egg; flavouring.
Method. — Make the stock by mixing 1 teaspoonful Plasmon with 5 pint water; bring to the boil. Dissolve the gelatine in the milk and add to stock, with the sugar, flavouring, and beaten-up egg. Mix well together, and pour into wet mould.
126. BEEF PLASMON (for ordinary Beef Cup).—
Ingredients: i teaspoonful Beef Plasmon; pepper , celery
salt ; 1 ieacupful water.
Method. — To 1 teaspoonful Beef Plasmon add 1 teacupful boiling water, and season with pepper and celery salt. This is improved by being boiled for 2 minutes.
127. PLASMON BLANCMANGE OR JELLY (Diabetic).
Ingredients : g pint milk; 3 teaspoonfuls Plasmon;
saccharin ; rind of 1 lemon ; b oz. gelatine.
Records on this page
Beef Tea (Diabetic)Mushroom Cutlets (Diabetic)Tomato Cutlets (Diabetic)Baked Apple Pudding with Custard (Diabetic)Custard (Diabetic)Lemon Sponge (Diabetic)Invalid JellyPlasmon Blancmange or Jelly (Diabetic)