Soak the Gelatine in half pint of cold water for about ten
minutes. Stew the rhubarb to a pulp in the rest of the water ;
add the sugar, lemon, and soaked Gelatine, made up to one quart,
and stir over the fire until dissolved. Whisk the whites of the
eggs to a stiff froth and stir gently into the mixture. Pour into
a mould previously rinsed in cold water. When set, turn out and
serv'e with a custard made with the yolks of eggs, one pint of
milk, sugar and lemon flavouring to taste.
(96) APPLE CHARLOTTE.
Soak the Gelatine in half-pint of cold water for ten minutes.
Peel, core, and slice the apples and stew them in the remaining
half pint of water till quite soft, then beat up with a fork or rub
through a sieve. Add the sugar, the Gelatine, the grated rind of
the lemon and its juice, and stir over the fire until the Gelatine is
dissolved, but do not let it boil. Add the whipped whites of eggs
and let cool. Line the mould with the sponge fingers and pour in
the mixture. When firm turn out quickly into a cold dish. Serve
with a custard made of the j'olks of eggs, sugar, and vanilla essence
to taste.
(97) APPLE FLUMMERY.
2 lbs. Apples (weighed after About i gill of Water (more or
peeling and coring). less according to fruit).
I lb. Sugar. i Lemon.
I oz. Cox’s Gelatine.✪ Queen Mab Pudding i gill Cream.
Soak the Gelatine in sufficient water to cover it for about ten
minutes, and then dissolve gently over the fire. Peel and quarter
the apples and place in a saucepan with the sugar, water (if very
juicy fruit no water is required), grated rind, and strained juice of
lemon, cook until quite soft. Strain through a wire sieve or beat
to a pulp, add the dissolved Gelatine and stir occasionally until
cool ; then mix in the cream. Pour into a mould, and when set
turn out and serve with custard poured over the mould, or with
custard in glasses.
(98) KLONDYKE MOULD.
I pint Jelly (as per Recipe I i pint Blancmange (as per Recipes
Pour the jelly into a mould previously rinsed in cold water. Set
by until quite cold and firm. Then pour in the blancmange just
before it begins to set. Take great care to stir the blancmange
until nearly cold before pouring into the mould. If preferred, any
of the recipes for creams in this book can be used instead of the
blancmange.
3 large Apples.
1 oz. Cox’s Gelatine.
4 ozs. Demerara Sugar.
2 Eggs.
Grated rind and strained juice of
I Lemon.
Finger Sponge Cakes.
1 pint cold Water.
or 3)-
No. 29 to 35, using h oz. Cox’s
Gelatine to i pint Milk).
38
(99) LEMON JELLY AND CORNFLOUR MOULD.
pints Jelly, as per Recipe ^ oz. Cornflour, I pint Milk, i oz.
No. I or 3, using an extra Sugar, f gill of Water.
^ oz. Gelatine. j oz. Cox’s Gelatine.
A few drops Cox’s Vanilla Yolks of 2 Eggs, well beaten.
Essence. ✪ Honeycomb Pudding
Page 25 · 6 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
Soak the Gelatine in half pint of cold water for about ten minutes. Stew the rhubarb to a pulp in the rest of the water ; add the sugar, lemon, and soaked Gelatine, made up to one quart, and stir over the fire until dissolved. Whisk the whites of the eggs to a stiff froth and stir gently into the mixture. Pour into
a mould previously rinsed in cold water. When set, turn out and serve with a custard made with the yolks of eggs, one pint of milk, sugar and lemon flavouring to taste.
(96) APPLE CHARLOTTE.
Soak the Gelatine in half-pint of cold water for ten minutes. Peel, core, and slice the apples and stew them in the remaining half pint of water till quite soft, then beat up with a fork or rub through a sieve. Add the sugar, the Gelatine, the grated rind of the lemon and their juice, and stir over the fire until the Gelatine is dissolved, but do not let it boil. Add the whipped whites of eggs and let cool. Line the mould with the sponge fingers and pour in the mixture. When firm turn out quickly into a cold dish. Serve with a custard made of the yolksf eggs, sugar, and vanilla essence to taste.
(97) APPLE FLUMMERY.
2 lbs. Apples (weighed after About i gill of Water (more or peeling and coring). less according to fruit).
I lb. Sugar. i Lemon.
I oz. Cox’s Gelatine. i gill Cream.
Soak the Gelatine in sufficient water to cover it for about ten minutes, and then dissolve gently over the fire. Peel and quarter the apples and place in a saucepan with the sugar, water (if very juicy fruit no water is required), grated rind, and strained juice of lemon, cook until quite soft. Strain through a wire sieve or beat to a pulp, add the dissolved Gelatine and stir occasionally until cool ; then mix in the cream. Pour into a mould, and when set turn out and serve with custard poured over the mould, or with custard in glasses.
(98) KLONDYKE MOULD.
I pint Jelly (as per Recipe I i pint Blancmange (as per Recipes
Pour the jelly into a mould previously rinsed in cold water. Set by until quite cold and firm. Then pour in the blancmange just before it begins to set. Take great care to stir the blancmange until nearly cold before pouring into the mould. If preferred, any of the recipes for creams in this book can be used instead of the blancmange.
3 large Apples.
1 oz. Cox’s Gelatine.
4 ozs. Demerara Sugar.
2 Eggs.
Grated rind and strained juice of
I Lemon.
Finger Sponge Cakes. 1 pint cold Water.
or 3)-
No. 29 to 35, using h oz. Cox’s Gelatine to i pint Milk).
(99) LEMON JELLY AND CORNFLOUR MOULD.
pints Jelly, as per Recipe ^ oz. Cornflour, I pint Milk, i oz.
No. I or 3, using an extra Sugar, f gill of Water.
^ oz. Gelatine. j oz. Cox’s Gelatine.
A few drops Cox’s Vanilla Yolks of 2 Eggs, well beaten.
Essence.
Records on this page
Queen Mab PuddingRhubarb CharlotteApple CharlotteApple FlummeryHoneycomb PuddingOrange Custard Pudding