i oz. of sheet gelatine. 1 2 bitter oranges.
1 breakfastcupful of cold water. £ lb. lump sugar.
3 sweet oranges. | 3 eggs✪ Orange Sponge.
Dissolve the gelatine in the water, placing it near a gentle heat,
but on no account allow it to boil. In the liquid thus obtained
place the sugar, and allow it to melt. Squeeze the oranges in a
squeezer, and add the juice to the other ingredients. While
this is cooling, separate the yolks from the whites of the eggs,
and beat up the latter very stiffly till they look like snow. Mix
all the ingredients now, and continue whisking till thoroughly
mixed. It must all be done very rapidly, so that none of the
gelatine mixture becomes firm before being mixed with the
whites of eggs. Wet a delf mould and pour the mixture in. It
will become firm in a very short time, and can be easily slipped
on to a glass dish. The yolks of the eggs may be made into a
custard and eaten with the sponge, if desired.
Mrs. Graham, Crosshill.
PINEAPPLE CREAM.
1 tin preserved pineapple. I 1 oz. Cox’s gelatine.
£ pint of water. 1 pint of cream.
6 ozs. of sugar. | A little milk.
Pound in a mortar the contents of the tin of pineapple. Add the
sugar and water. Put all in a saucepan and boil for a quarter of
an hour, and then rub through a tammy or sieve. Dissolve the
gelatine in a little milk, and mix it with the pineapple. Have
the cream whipped to a froth and work the pineapple mixture
quickly amongst it. Pour into a mould, and put aside till quite set.
Mrs. Niven, 19 Woodrow Road, Pollokshields,
134
- RATAFIA CREAM.
\ oz. Cox’s gelatine. I 2 yolks of eggs.
2 gills of milk. 3 ozs ratafia biscuits.
1 gill of cream. ' 1 tablespoonful castor sugar.
Soak gelatine for an hour in one gill of milk. Beat yolks and
add the other gill of milk to them and the sugar. Cook slowly
till the custard thickens but does not boil. Remove from the
fire, and when slightly cool add the cream, also gelatine and
milk, stirring till all is dissolved, when add the crushed ratafias.
Pour into a wetted mould, and when set, turn out and garnish
with chopped angeMca.
Miss Frame, Birkenshaw, Cambuslang.
RHUBARB SPONGE.
2 lb. loaf sugar. j 1 lemon.
1 lb. rhubarb (when leaves have 5- oz. isinglass.
been removed). ] A few drops of cochineal.
Whites of three eggs.
Peel the rhubarb, and cut it into small pieces. Put the sugar
and half a tumblerful of cold water into a stewpan, set over
gentle heat, and when the sugar has been melted, put in the cut
rhubarb, and simmer slowly until it is quite tender. Rub
through a fine sieve into a bowl. Mix with it the grated rind,
the juice of the lemon, the isinglass (previously dissolved in a
little warm water), and sufficient cochineal to make it a pretty
pale pink. Stir well for a few minutes, and then stand the bowl
in a cold place. When the mixture is quite cold and beginning
to thicken, whisk in the whipped whites of the eggs, and beat all
together until it is thick and spongy. Pile the sponge high in a
glass dish, and surround it with raspberry jelly or stewed pears.
Miss Jenny Arthur, Pollokshields.
RUSSIAN CREAM.
3 eggs. | 2 oz. Cox’s gelatine.
1 pint milk. I 2 teaspoonfuls essence of vanilla.
2 tablespoonfuls sugar. ✪ Ratafia Cream
Page 49 · 8 recipe records on this page
Presented as published in 1903. 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
i oz. of sheet gelatine. 1 2 bitter oranges.
1 breakfastcupful of cold water. £ lb. lump sugar.
3 sweet oranges. | 3 eggs.
Dissolve the gelatine in the water, placing it near a gentle heat, but on no account allow it to boil. In the liquid thus obtained place the sugar, and allow it to melt. Squeeze the oranges in a squeezer, and add the juice to the other ingredients. While this is cooling, separate the yolks from the whites of the eggs, and beat up the latter very stiffly till they look like snow. Mix all the ingredients now, and continue whisking till thoroughly mixed. It must all be done very rapidly, so that none of the gelatine mixture becomes firm before being mixed with the whites of eggs. Wet a delf mould and pour the mixture in. It will become firm in a very short time, and can be easily slipped on to a glass dish. The yolks of the eggs may be made into a custard and eaten with the sponge, if desired.
Mrs. Graham, Crosshill.
PINEAPPLE CREAM.
1 tin preserved pineapple. I 1 oz. Cox’s gelatine.
£ pint of water. 1 pint of cream.
6 ozs. of sugar. | A little milk.
Pound in a mortar the contents of the tin of pineapple. Add the sugar and water. Put all in a saucepan and boil for a quarter of an hour, and then rub through a tammy or sieve. Dissolve the gelatine in a little milk, and mix it with the pineapple. Have the cream whipped to a froth and work the pineapple mixture quickly amongst it. Pour into a mould, and put aside till quite set.
Mrs. Niven, 19 Woodrow Road, Pollokshields,
- RATAFIA CREAM.
\ oz. Cox’s gelatine. I 2 yolks of eggs.
2 gills of milk. 3 ozs ratafia biscuits.
1 gill of cream. ' 1 tablespoonful castor sugar.
Soak gelatine for an hour in one gill of milk. Beat yolks and add the other gill of milk to them and the sugar. Cook slowly till the custard thickens but does not boil. Remove from the fire, and when slightly cool add the cream, also gelatine and milk, stirring till all is dissolved, when add the crushed ratafias. Pour into a wetted mould, and when set, turn out and garnish with chopped angelica.
Miss Frame, Birkenshaw, Cambuslang.
RHUBARB SPONGE.
2 lb. loaf sugar. j 1 lemon.
1 lb. rhubarb (when leaves have 5- oz. isinglass.
been removed). ] A few drops of cochineal.
Whites of three eggs.
Peel the rhubarb, and cut it into small pieces. Put the sugar and half a tumblerful of cold water into a stewpan, set over gentle heat, and when the sugar has been melted, put in the cut rhubarb, and simmer slowly until it is quite tender. Rub through a fine sieve into a bowl. Mix with it the grated rind, the juice of the lemon, the isinglass (previously dissolved in a little warm water), and sufficient cochineal to make it a pretty pale pink. Stir well for a few minutes, and then stand the bowl in a cold place. When the mixture is quite cold and beginning to thicken, whisk in the whipped whites of the eggs, and beat all together until it is thick and spongy. Pile the sponge high in a glass dish, and surround it with raspberry jelly or stewed pears.
Miss Jenny Arthur, Pollokshields.
RUSSIAN CREAM.
3 eggs. | 2 oz. Cox’s gelatine.
1 pint milk. I 2 teaspoonfuls essence of vanilla.
2 tablespoonfuls sugar.
Records on this page
Orange CreamOrange SnowPineapple CreamOrange SpongeRatafia CreamRhubarb SpongeRussian CreamVanilla Cream