1800. Souffle glace d la Joi nville. - Beat up four whole
eggs and three yolks of eggs in an egg-bowl, add one pint of syrup
and stir over the fire till hot and frothy, then whisk over the ice till
quite cold. Whip up a pint of double cream and amalgamate with
the contents of the egg-bowl. Add a few drops of lemon essence,
half a glass of maraschino liqueur, and a handful of mixed fruit✪ Souffle glace d la Joinville.
Fill up some paper or silver-plated souffle cases, sprinkle the top
with finely grated chocolate and chopped pistachio kernels, and place
in a charged ice-cave. Freeze thus for two hours. Send to table
immediately it leaves the ice-cave.
1801. Charlotte glacee a la Princesse. — Prepare one and
a half pint of rich ice-cream custard, flavour it with a small glass of
liqueur brandy, add half a gill of whipped cream ; freeze this to the
usual consistency for moulding. Line one or two plain charlotte
moulds with white paper, previously rubbed over with good olive oil.
Trim some finger or Savoy biscuits, and range them neatly round the
inside of the moulds. Mix an ounce of finely-cut glace cherries✪ Charlotte glacee a la Princesse with
the ice mixture, and fill the moulds. Place the mould or moulds in
a charged ice-cave for two hours. When required for table unmould,
carefully remove the paper, and ornament the top of charlotte with
whipped cream coloured a pale pink, using a forcing-bag with a rose
568
THE NEW CENTTJEY COOKERY BOOK
tube for this purpose. This must be done very quickly, as it needs
to be served immediately.
1802. Charlotte glacee a la Florentine {Iced Charlotte,
Florentine Style). — Line a charlotte-mould bottom a,nd sides neatly
with finger biscuits, then fill with orange-water ice mixed with a
sufficient quantity of whipped cream to make it very light ; set to
freeze for two hours in a charged souffle case. Serve it on folded
napkin.
1808. Charlotte glacee a la Creole. — Line a plain charlotte
mould with iced biscuits, finger biscuits, or Genoise slices, covered
with different-coloured royal icing (glace royale). See that the
icing has got quite hard on the biscuits before they are used
for lining the mould. Arrange the biscuits just the same as for
* charlotte russe.’ Mix a pint of vanilla-custard ice with a gill of
sweetened chestnut puree and a handful of fruit (pine-apple, peaches,
&c.) cut into dice, previously soaked in a little, maraschino liqueur.
Freeze this mixture, and fill up the prepared mould ; this must be
done with special care. Keep it in a charged ice-cave or souffle ice-
case. When wanted for table unmould the charlotte carefully on a
dish covered with lace paper or a folded napkin ; garnish to taste
and serve immediately.
1804. Tutti-Frutti glace. — 5 yolks of eggs, 1 pint milk,
8 oz. sugar, vanilla flavouring {pod or essence), 2 tohites of eggs,
£ gill maraschino, | pint double cream, 1 oz. pistachios, 1 oz. glace
cherries, | oz. candied peel {mixed), 1 oz. glace apricots. ✪ Tutti-Frutti glace
Page 489 · 3 recipe records on this page
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
1800. Souffle glace d la Joi nville. - Beat up four whole
eggs and three yolks of eggs in an egg-bowl, add one pint of syrup
and stir over the fire till hot and frothy, then whisk over the ice till
quite cold. Whip up a pint of double cream and amalgamate with
the contents of the egg-bowl. Add a few drops of lemon essence,
half a glass of maraschino liqueur, and a handful of mixed fruit.
Fill up some paper or silver-plated souffle cases, sprinkle the top
with finely grated chocolate and chopped pistachio kernels, and place
in a charged ice-cave. Freeze thus for two hours. Send to table
immediately it leaves the ice-cave.
1801. Charlotte glacee a la Princesse. — Prepare one and
a half pint of rich ice-cream custard, flavour it with a small glass of
liqueur brandy, add half a gill of whipped cream ; freeze this to the
usual consistency for moulding. Line one or two plain charlotte
moulds with white paper, previously rubbed over with good olive oil.
Trim some finger or Savoy biscuits, and range them neatly round the
inside of the moulds. Mix an ounce of finely-cut glace cherries with
the ice mixture, and fill the moulds. Place the mould or moulds in
a charged ice-cave for two hours. When required for table unmould,
carefully remove the paper, and ornament the top of charlotte with
whipped cream coloured a pale pink, using a forcing-bag with a rose
568
THE NEW CENTTJEY COOKERY BOOK
tube for this purpose. This must be done very quickly, as it needs
to be served immediately.
1802. Charlotte glacee a la Florentine {Iced Charlotte,
Florentine Style). — Line a charlotte-mould bottom a,nd sides neatly
with finger biscuits, then fill with orange-water ice mixed with a
sufficient quantity of whipped cream to make it very light ; set to
freeze for two hours in a charged souffle case. Serve it on folded
napkin.
1808. Charlotte glacee a la Creole. — Line a plain charlotte
mould with iced biscuits, finger biscuits, or Genoise slices, covered
with different-coloured royal icing (glace royale). See that the
icing has got quite hard on the biscuits before they are used
for lining the mould. Arrange the biscuits just the same as for
* charlotte russe.’ Mix a pint of vanilla-custard ice with a gill of
sweetened chestnut puree and a handful of fruit (pine-apple, peaches,
&c.) cut into dice, previously soaked in a little, maraschino liqueur.
Freeze this mixture, and fill up the prepared mould ; this must be
done with special care. Keep it in a charged ice-cave or souffle ice-
case. When wanted for table unmould the charlotte carefully on a
dish covered with lace paper or a folded napkin ; garnish to taste
and serve immediately.
1804. Tutti-Frutti glace. — 5 yolks of eggs, 1 pint milk,
8 oz. sugar, vanilla flavouring {pod or essence), 2 tohites of eggs,
£ gill maraschino, | pint double cream, 1 oz. pistachios, 1 oz. glace
cherries, | oz. candied peel {mixed), 1 oz. glace apricots.