ture (page 46). Clarify the butter and add the sugar
to it, the yolks of four and the white of one egg, and
the chopped almonds ; pour on the top of the layers
of preserve, and grate some fine sugar over it. Bake
in a moderate oven an hour and a quarter.
I
Lemon Dumplings. I
For Two Persons. — 1 lemon ; 2 ozs. of sugar ; ^ lb. of|
bread crumbs ; J lb. of suet ; 2 eggs✪ Lemon Dumplings. [
Squeeze the juice of a lemon into the grated bread f
crumbs, and add the grated rind of the lemon.
Shred the suet very fine and put it with the rest of
the ingredients, beat two eggs well and add them.;
Make into small dumplings and boil three hours.;
Serve with sugar dusted over them.
1
Mincemeat for Mince Pies. i
To LAST FOR Several Months. — 2J lbs. of raisins; 2J lbs.'
of currants ; 2^ lbs. of suet:. 2j lbs. of apples ; 2 lbs. off
sugar ; 1 J lbs. of orange peel ; 1 oz. of allspice : 2 sticks o£
cinnamon ; 1 bottle of sherry✪ Mincemeat for Mince Pies ; Ij pints of brandy. One lb.!
weight of mincemeat will make 18 mince pies.
Two and a half pounds of raisins, two and a half
poimds of currants, two and a half pounds of bee:6
suet, the same quantity of apples, with two pounds of!
sugar, one and a half pounds of orange peel, one»
ounce of allspice, a very little cinnamon, a bottle of
sherry, and a pint of brandy. Chop all the ingre-
dients well except the currants ; mix thoroughly, pufi
into a nice jar, and keep tightly tied down until
wanted for use, and then add a little fresh brandy ta
the mince used. Bake in small patty tins lined witbi
puflt paste about three quarters of an hour in a quicla
oven.
SAVOURIES AND SIVEETS.
45
Lemon Snow Pudding.
1 For Four Persons.— J oz. of gelatine ; ^ lb. of white sugar ;
Memons ; 2 eggs.
Dissolve half an ounce of gelatine in water, add
a pound of white sugar and the juice of four
3mons. Boil for ten minutes. Strain and let it
:and till cold and it begins to thicken, then add the
>hites of two eggs well beaten, and whisk all together
util hght. Put into a glass dish and stand to ffet
old.
Velvet Cream.
, For Ten Persons. — | oz. of isinglass ; 1 teacupful of
herry ; 1 lemon ; 2 ozs. of sugar ; 1 pint of cream.
Dissolve three-quarters of an, ounce of isinglass in
u small quantity of water, a teacupful of sherry,
(with the juice and grated rind of a lemon. Sweeten
^;o taste. When dissolved strain through a muslin
d stir it into a pint of cream. Pour into a mould
ind allow to get cold.
Castle Puddings.
For Fwe Persons. — 2 eggs ; 2 ozs. of butter ; 2 ozs. of
ugar ; 2 ozs. of flour ; 1 lemon ; ^ saltspoonful of vanilla ;
ttins or cups for baking in.
Weigh two eggs in the shell, and take the same
■weight of butter, sugar, and flour; put the butter
i into a basin before the Are till half melted, then beat
! it to a cream. Beat the whites and yolks of the eggs
t together for ten minutes and mix them lightly with
* the butter, add the sugar, then the flour, add some
; grated lemon peel and a few drops of vanilla. Bake
’ twenty minutes in a slow oven in cups.
46
SAVOURIES AND SWEEST.
Claret Jelly.
For Ten Persons. — 1 oz. of isinglass ; \ bottle of claret
half a lemon ; 1 cupful of raspberry j uice : 1 tablespoonful on
brandy ; ^ lb. of loaf sugar ; ^ pint of cream ; ^ salt-j
spoonful of vanilla. | ✪ Lemon Snow Pudding
Page 19 · 6 recipe records on this page
Presented as published in 1886. 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.
ture (page 46). Clarify the butter and add the sugar
to it, the yolks of four and the white of one egg, and
the chopped almonds ; pour on the top of the layers
of preserve, and grate some fine sugar over it. Bake
in a moderate oven an hour and a quarter.
I
Lemon Dumplings. I
For Two Persons. — 1 lemon ; 2 ozs. of sugar ; ^ lb. of|
bread crumbs ; J lb. of suet ; 2 eggs. [
Squeeze the juice of a lemon into the grated bread f
crumbs, and add the grated rind of the lemon.
Shred the suet very fine and put it with the rest of
the ingredients, beat two eggs well and add them.;
Make into small dumplings and boil three hours.;
Serve with sugar dusted over them.
1
Mincemeat for Mince Pies. i
To LAST FOR Several Months. — 2J lbs. of raisins; 2J lbs.'
of currants ; 2^ lbs. of suet:. 2j lbs. of apples ; 2 lbs. off
sugar ; 1 J lbs. of orange peel ; 1 oz. of allspice : 2 sticks o£
cinnamon ; 1 bottle of sherry ; Ij pints of brandy. One lb.!
weight of mincemeat will make 18 mince pies.
Two and a half pounds of raisins, two and a half
poimds of currants, two and a half pounds of bee:6
suet, the same quantity of apples, with two pounds of!
sugar, one and a half pounds of orange peel, one»
ounce of allspice, a very little cinnamon, a bottle of
sherry, and a pint of brandy. Chop all the ingre-
dients well except the currants ; mix thoroughly, pufi
into a nice jar, and keep tightly tied down until
wanted for use, and then add a little fresh brandy ta
the mince used. Bake in small patty tins lined witbi
puflt paste about three quarters of an hour in a quicla
oven.
SAVOURIES AND SIVEETS.
45
Lemon Snow Pudding.
1 For Four Persons.— J oz. of gelatine ; ^ lb. of white sugar ;
Memons ; 2 eggs.
Dissolve half an ounce of gelatine in water, add
a pound of white sugar and the juice of four
3mons. Boil for ten minutes. Strain and let it
:and till cold and it begins to thicken, then add the
>hites of two eggs well beaten, and whisk all together
util hght. Put into a glass dish and stand to ffet
old.
Velvet Cream.
, For Ten Persons. — | oz. of isinglass ; 1 teacupful of
herry ; 1 lemon ; 2 ozs. of sugar ; 1 pint of cream.
Dissolve three-quarters of an, ounce of isinglass in
u small quantity of water, a teacupful of sherry,
(with the juice and grated rind of a lemon. Sweeten
^;o taste. When dissolved strain through a muslin
d stir it into a pint of cream. Pour into a mould
ind allow to get cold.
Castle Puddings.
For Fwe Persons. — 2 eggs ; 2 ozs. of butter ; 2 ozs. of
ugar ; 2 ozs. of flour ; 1 lemon ; ^ saltspoonful of vanilla ;
ttins or cups for baking in.
Weigh two eggs in the shell, and take the same
■weight of butter, sugar, and flour; put the butter
i into a basin before the Are till half melted, then beat
! it to a cream. Beat the whites and yolks of the eggs
t together for ten minutes and mix them lightly with
* the butter, add the sugar, then the flour, add some
; grated lemon peel and a few drops of vanilla. Bake
’ twenty minutes in a slow oven in cups.
46
SAVOURIES AND SWEEST.
Claret Jelly.
For Ten Persons. — 1 oz. of isinglass ; \ bottle of claret
half a lemon ; 1 cupful of raspberry j uice : 1 tablespoonful on
brandy ; ^ lb. of loaf sugar ; ^ pint of cream ; ^ salt-j
spoonful of vanilla. |