Fruit Blancmauger. — Have ready about half a pound
of almonds blanched and pounded, also a few
pistachios sliced, and some preserved stoned cherries
or any other small fruit ; put the almond paste into a
copper pan over the fire with half a pint of cream, a
little sugar, and the slightest quantity of any desired
flavouring essence. Dissolve in a little water about
one ounce of gelatine✪ Fruit Blancmanger (Marshall’s leaf gelatine is far
preferable to most others), add it to the cream, etc.,
and go on stirring this always in the same direction
until it is quite hot, then draw the pan aside, and go
on stirring till the mixture is nearly cold. Pour it
into a cold basin, still stirring; add the pistachios
and the fruit. Dip the mould into which it is to be
put into some cold water so that every part of the
inside is moistened, then put in the mixture and set
it on ice or in a place cold enough for the contents to
set. Turn it out and serve with a garnish of preserved
fruits or not, as convenient.
PICKLING AND PRESERVING.
109
CHAPTER XIV.
ON PICKLING AND PRESERVING.
Nowadays townsfolk do not indulge in this branch
of domestic economy to any great extent. The
average cook is generally rather inexperienced in the
matter, especially if she be not country bred. The
mistress, alas ! rarely knows much about it, and in
London, at any rate, everything can be had at such
moderate prices that there is certainly every excuse
for this decrease of a good old practice.
Still, where there is the time and the inclination,
it is advisable to have some general notions which
might serve as a guide in operations of this kind ;
and in the country it is hardly possible to over-rate
the convenience there is in being experienced in
pickling and preserving generally.
fruit to Preserve. — This is a simple process. The
fruit, such as apples, pears, plums, etc., must be
carefully rubbed with a clean cloth. Strawberries
and other small kinds can be strewed on a cloth on a
Hat surface, and very lightly rubbed with a second
cloth. Copper utensils kept exclusively for the one
purpose are the best for boiling, and remember that
no other eatables may be cooking on the stove at the
same time as the preserve is being made. The
bottles and jars must be thoroughly cleansed a few
110
COOKERY.
days before they are required, and well dried in the
sun or the open air. If there is the least doubt on
this last point a little sulphur should be burnt in the
jar by means of a piece of brown paper. The bottles,
etc., must not be filled too full, the fruit being just
covei-ed by the syrup. A piece of paper cut to the
exact size of the jar and soaked in good brandy can be
laid over the surface of the fruit for its better
preservation.
Cookery
1897Page 45 · 1 recipe record on this page
Presented as published in 1897. 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
Fruit Blancmange. — Have ready about half a pound of almonds blanched and pounded, also a few pistachios sliced, and some preserved stoned cherries or any other small fruit ; put the almond paste into a copper pan over the fire with half a pint of cream, a little sugar, and the slightest quantity of any desired flavouring essence. Dissolve in a little water about one ounce of gelatine (Marshall’s leaf gelatine is far preferable to most others), add it to the cream, etc., and go on stirring this always in the same direction until it is quite hot, then draw the pan aside, and go on stirring till the mixture is nearly cold. Pour it into a cold basin, still stirring; add the pistachios and the fruit. Dip the mould into which it is to be put into some cold water so that every part of the inside is moistened, then put in the mixture and set it on ice or in a place cold enough for the contents to set. Turn it out and serve with a garnish of preserved fruits or not, as convenient.
CHAPTER XIV.
Nowadays townsfolk do not indulge in this branch of domestic economy to any great extent. The average cook is generally rather inexperienced in the matter, especially if she be not country bred. The mistress, alas ! rarely knows much about it, and in London, at any rate, everything can be had at such moderate prices that there is certainly every excuse for this decrease of a good old practice.
Still, where there is the time and the inclination, it is advisable to have some general notions which might serve as a guide in operations of this kind ; and in the country it is hardly possible to over-rate the convenience there is in being experienced in pickling and preserving generally.
fruit to Preserve. — This is a simple process. The fruit, such as apples, pears, plums, etc., must be carefully rubbed with a clean cloth. Strawberries and other small kinds can be strewed on a cloth on a flat surface, and very lightly rubbed with a second cloth. Copper utensils kept exclusively for the one purpose are the best for boiling, and remember that no other eatables may be cooking on the stove at the same time as the preserve is being made. The bottles and jars must be thoroughly cleansed a few
days before they are required, and well dried in the sun or the open air. If there is the least doubt on this last point a little sulphur should be burnt in the jar by means of a piece of brown paper. The bottles, etc., must not be filled too full, the fruit being just covered by the syrup. A piece of paper cut to the exact size of the jar and soaked in good brandy can be laid over the surface of the fruit for its better preservation.
Records on this page
Fruit Blancmanger