Drain well from their juice, and
then roll in dry sifted Sugar as
many Morelia Cherries as will cover
the bottom of the dish, pour over
them a pint of rich cold boiled
Custard. Garnish the edge with
Macaroons, or pile upon the Custard
some Rose Coloured whipped Cream
flavoured v/ith Brandy. Sugar, 2 or
3 oz.✪ Duke’s Custard
45
AN OLD-WORLD RECIPE BOOK
The Rajah’s Sauce
Strain very clear the juice of six
fine lemons, add a small teaspoonful
of Salt, a Drachm of Cayenne pepper
and a Strip or two of the lemon peel✪ The Rajah’s Sauce ;
cut thin. Give the Sauce three or
four minutes simmering, turn it
into a basin, when quite cold strain
it again, put it into small bottles.
Keep it in a cool place.
Lemon Cream
Take the rind of 2 large lemons
peeled very thin, infuse it in a pint
of water three or four hours ; beat
the yolks of four eggs and the whites
of 2, with 8 ounces of fine sugar✪ Lemon Cream ;
46
AN OLD-WORLD RECIPE BOOK
add the water with the lemon peel,
mix altogether wdth the juice of 2
lemons and strain through a fine
cloth. Stir the hquid over a stove,
taking care that it does not boil,
and when as thick as cream take it
off and stir it till cold.
Blanc Mange
Boil I ounce of Isinglass in a
pint of water until it jellies, then take
a pint of Cream (or half Cream and
half New Milk), i ounce of Sweet
Almonds, a few bitter ones beat
fine, a slice of Lemon peel, and
Sugar to your taste ; boil all to-
gether a quarter of an hour, then
strain through a thin cloth, and
47
AN OLD-WORLD RECIPE BOOK
when nearly cold put it into your
Shapes, A little Noyau or Brandy
is an improvement, but not to be
added till nearly cold.
Lemon Cream
The juice of a large lemon or one
and a half of small, half a glass of
white wine, and the rind of one Lemon
grated. Put these into the dish
you intend to come to table, a pint
of Cream sweetened very much,
boil it, then put it into a tea pot to
cool a little, and then pour it gradu-
ally into the dish.
N.B. — No spoon must be used to
stir it after the cream is in.
48
AN OLD-WORLD RECIPE BOOK
Orange Cream
Take the peel of one Orange, the
juice of three, four yolks, and two
whites of eggs well beat and a
quarter of a pint of spring water ;
put to the juice half a lb. of sugar,
then put in the eggs, stir it well and
run it through a muslin strainer,
put it over a slow fire and keep
stirring till it is the thickness of
cream.
Apple Pudding
Scald 4 large Apples, rub them
through a sieve, the peel of i lemon
grated, 4 yolks of Eggs, 3 Oz. of
butter melted without water, pour
49
D
AN OLD-WORLD RECIPE BOOK
it in hot, and add the juice of a
large lemon, a glass of White wine.
Sweeten to your taste, put a thin
crust at the bottom of the dish.
Cheese Cakes
The rind of two Lemons grated,
^ lb. of apples Grated, } lb. of Sugar
sifted, six eggs, leave out one white,
^ lb. of butter Clarified & put it in
the last, a little bit of mace if you
have it ; bake them half an hour.
Half this quantity will make sixteen.
Christmas Puddings
I Peck and Three Quarters of
Grits. 8 lbs. Chopped Suet, ii lb.
50
AN OLD-WORLD RECIPE BOOK
Raisins, 9 lbs. Currants, Ginger,
Allspice, &c., 10 lbs. Sugar.
Yule Cakes
I St. and half of Flour, 6 lb.
Sugar, 6 lb. of Raisins, 3 lb. Cur-
rants, 3 lb. Butter.
Transparent Pudding ✪ Blanc Mange
Page 7 · 7 recipe records on this page
Presented as published in 1908. 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
Drain well from their juice, and then roll in dry sifted Sugar as many Morello Cherries as will cover the bottom of the dish, pour over them a pint of rich cold boiled Custard. Garnish the edge with Macaroons, or pile upon the Custard some Rose Coloured whipped Cream flavoured v/ith Brandy. Sugar, 2 or 3 oz.
The Rajah’s Sauce
Strain very clear the juice of six fine lemons, add a small teaspoonful of Salt, a Drachm of Cayenne pepper and a Strip or two of the lemon peel ; cut thin. Give the Sauce three or four minutes simmering, turn it into a basin, when quite cold strain it again, put it into small bottles. Keep it in a cool place.
Lemon Cream
Take the rind of 2 large lemons peeled very thin, infuse it in a pint of water three or four hours ; beat the yolks of four eggs and the whites of 2, with 8 ounces of fine sugar ;
add the water with the lemon peel, mix altogether with the juice of 2 lemons and strain through a fine cloth. Stir the liquid over a stove, taking care that it does not boil, and when as thick as cream take it off and stir it till cold.
Blanc Mange
Boil I ounce of Isinglass in a pint of water until it jellies, then take a pint of Cream (or half Cream and half New Milk), i ounce of Sweet Almonds, a few bitter ones beat fine, a slice of Lemon peel, and Sugar to your taste ; boil all together a quarter of an hour, then strain through a thin cloth, and
when nearly cold put it into your Shapes, A little Noyau or Brandy is an improvement, but not to be added till nearly cold.
Lemon Cream
The juice of a large lemon or one and a half of small, half a glass of white wine, and the rind of one Lemon grated. Put these into the dish you intend to come to table, a pint of Cream sweetened very much, boil it, then put it into a tea pot to cool a little, and then pour it gradually into the dish.
N.B. — No spoon must be used to stir it after the cream is in.
Orange Cream
Take the peel of one Orange, the juice of three, four yolks, and two whites of eggs well beat and a quarter of a pint of spring water ; put to the juice half a lb. of sugar, then put in the eggs, stir it well and run it through a muslin strainer, put it over a slow fire and keep stirring till it is the thickness of cream.
Apple Pudding
Scald 4 large Apples, rub them through a sieve, the peel of i lemon grated, 4 yolks of Eggs, 3 Oz. of butter melted without water, pour
D
it in hot, and add the juice of a large lemon, a glass of White wine. Sweeten to your taste, put a thin crust at the bottom of the dish.
Cheese Cakes
The rind of two Lemons grated, ^ lb. of apples Grated, } lb. of Sugar sifted, six eggs, leave out one white, ^ lb. of butter Clarified & put it in the last, a little bit of mace if you have it ; bake them half an hour. Half this quantity will make sixteen.
Christmas Puddings
I Peck and Three Quarters of Grits. 8 lbs. Chopped Suet, ii lb.
Raisins, 9 lbs. Currants, Ginger, Allspice, &c., 10 lbs. Sugar.
Yule Cakes
I St. and half of Flour, 6 lb. Sugar, 6 lb. of Raisins, 3 lb. Currants, 3 lb. Butter.
Transparent Pudding
Records on this page
Duke’s CustardDuke’s CustardThe Rajah’s SauceLemon CreamBlanc MangeApple PuddingCheese Cakes