Pare six large pears and divide them in quarters,
nnd put into cold water as you peel them, to preserve
lie colour. Put in a stewpan with sufficient water
)-> cover them, which must be measured, and half a
coimd of loaf sugar allowed to each pint, two cloves
ind the rind of a lemon cut very thin. Stew gently
wr twelve hours, cover them with the pear peeling,
md on no account let them boil. They should be of
very fine colour. Before taking the pears off the
ire, add the juice of a lemon.
Chestnut Pudding.
For Eight or Ten Persons. — 30 chestnuts ; 5 ozs. of
uutter to every 8 ozs. of nuts ; 4 ozs. of loaf sugar ; 6 eggs ;
1 pint of milk ; 5 lb. of candied cherries.
Boil the chestnuts in water until tender ; dry in an
Aven, shell and skin them, then pound in a mortar.
!’o every eight ounces add five of butter beaten to a
rream, four ounces of loaf sugar, six fresh eggs, a
'uarter of a pint of milk. Butter a china mould;
I over the top and sides with dried cherries, or any
tther candied fruit. Put in the mixture, cover with
n-uttered writing paper, and bake in a quick oven for
,m hour and a quarter, or steam for an hour and a
i.alf.
92
SAVOURIES AND SWEETS.
Orange Tart.
Foil Six Persons. — 4 yolks of epgs ; 4 ozs. of fresh butter ,
4 ozs. of loiif sugar ; lb. of candied orange peel ; sufficient
liuff paste to cover the bottom of a tart dish,
I
Take the yolks of four eggs, well beaten, with fou»
ounces of fresh butter, four ounces of lump sugar ;
melt the butter and sugar together. When nearly
cold add the eggs to it. Lay a puff crust in your pie*
dish, cover the paste with small pieces of candied
orange peel, pour the mixture over it, and bake in
a quick oven for a little more than an hour.
To Candy Orange Peel for the above.
Cut the peel of an orange, or oranges, very thin,i
longways. Put the rind into strong salt and water
for six days, then boil in .plenty of water till tender.
Take out and lay on a sieve to drain. Make a thin,
syrup of fine loaf sugar, a pound to a quart of water ;
boil over a slow fire till the sugar begins to candy
round the peel. Take out and grate fine sugar over, ,
drain and dry before the fire. Do not let the sauce- ■
pan be covered when boiling. i
Dutch Jan Mange. 1
Steep an ounce and three-quarters of isinglass in?
one pint of boiling water with the rind of half a
lemon. Let it stand till cold, then put in half a pint
of sherry, or any other white wine, the yolks of eight
eggs (well beaten), the juice of two lemons, sugar to
taste. 13oil for five minutes. Stir the whole time
the mixture is on the fire. Strain through a piece
of muslin into a basin, and afterwards stir for five
minutes. Dip your mould in cold water before pour-
ing the jan mange into it.
SAVOURIES AXD SIVEETS.
93
Port Wine Jelly.
Fok Eight Persons. — 1|- ozs. of isinglass; 1 pint of port
,:'ine ; 3 ozs. of sugar candy ; f pint of whipped cream ; 4
jrops of vanilla ; 1 oz. of pounded sugar.
Steep the isinglass in a pint of port wine all night.
\7ext morning hoil it for half an hour with three
iiunees of sugar candy. Dip a mould in cold water
and pour the mixture into it through a jelly bag.
Iiltand till cold ; turn out and serve with sweetened
rrhipped cream all round the shape.
Egg and Wine Custards.
For Twelve Persons. — | saltspoonful of grated nutmeg ; ✪ Boiled Rice Pudding
Page 40 · 7 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.
Pare six large pears and divide them in quarters,
nnd put into cold water as you peel them, to preserve
lie colour. Put in a stewpan with sufficient water
)-> cover them, which must be measured, and half a
coimd of loaf sugar allowed to each pint, two cloves
ind the rind of a lemon cut very thin. Stew gently
wr twelve hours, cover them with the pear peeling,
md on no account let them boil. They should be of
very fine colour. Before taking the pears off the
ire, add the juice of a lemon.
Chestnut Pudding.
For Eight or Ten Persons. — 30 chestnuts ; 5 ozs. of
uutter to every 8 ozs. of nuts ; 4 ozs. of loaf sugar ; 6 eggs ;
1 pint of milk ; 5 lb. of candied cherries.
Boil the chestnuts in water until tender ; dry in an
Aven, shell and skin them, then pound in a mortar.
!’o every eight ounces add five of butter beaten to a
rream, four ounces of loaf sugar, six fresh eggs, a
'uarter of a pint of milk. Butter a china mould;
I over the top and sides with dried cherries, or any
tther candied fruit. Put in the mixture, cover with
n-uttered writing paper, and bake in a quick oven for
,m hour and a quarter, or steam for an hour and a
i.alf.
92
SAVOURIES AND SWEETS.
Orange Tart.
Foil Six Persons. — 4 yolks of epgs ; 4 ozs. of fresh butter ,
4 ozs. of loiif sugar ; lb. of candied orange peel ; sufficient
liuff paste to cover the bottom of a tart dish,
I
Take the yolks of four eggs, well beaten, with fou»
ounces of fresh butter, four ounces of lump sugar ;
melt the butter and sugar together. When nearly
cold add the eggs to it. Lay a puff crust in your pie*
dish, cover the paste with small pieces of candied
orange peel, pour the mixture over it, and bake in
a quick oven for a little more than an hour.
To Candy Orange Peel for the above.
Cut the peel of an orange, or oranges, very thin,i
longways. Put the rind into strong salt and water
for six days, then boil in .plenty of water till tender.
Take out and lay on a sieve to drain. Make a thin,
syrup of fine loaf sugar, a pound to a quart of water ;
boil over a slow fire till the sugar begins to candy
round the peel. Take out and grate fine sugar over, ,
drain and dry before the fire. Do not let the sauce- ■
pan be covered when boiling. i
Dutch Jan Mange. 1
Steep an ounce and three-quarters of isinglass in?
one pint of boiling water with the rind of half a
lemon. Let it stand till cold, then put in half a pint
of sherry, or any other white wine, the yolks of eight
eggs (well beaten), the juice of two lemons, sugar to
taste. 13oil for five minutes. Stir the whole time
the mixture is on the fire. Strain through a piece
of muslin into a basin, and afterwards stir for five
minutes. Dip your mould in cold water before pour-
ing the jan mange into it.
SAVOURIES AXD SIVEETS.
93
Port Wine Jelly.
Fok Eight Persons. — 1|- ozs. of isinglass; 1 pint of port
,:'ine ; 3 ozs. of sugar candy ; f pint of whipped cream ; 4
jrops of vanilla ; 1 oz. of pounded sugar.
Steep the isinglass in a pint of port wine all night.
\7ext morning hoil it for half an hour with three
iiunees of sugar candy. Dip a mould in cold water
and pour the mixture into it through a jelly bag.
Iiltand till cold ; turn out and serve with sweetened
rrhipped cream all round the shape.
Egg and Wine Custards.
For Twelve Persons. — | saltspoonful of grated nutmeg ;