\ lb. macaroons. | 1 egg white.
4 pint syrup (clarified sugar).
Beat a little syrup with the white of an egg. Rinse a plain
mould in cold water, dip the edges of some macaroons in the
white of egg and syrup and line the mould with the macaroons,
taking care that the edges of the macaroons touch each other.
When wanted, remove it from the mould, and fill it either with
a macedoine of fruit for dinner, or with whipped cream and
preserved fruits for supper.
EGG MARMALADAS.
1 lb. loaf sugar. 33 sweet almonds.
4 pint water. 12 yolks of eggs.
Place the sugar in a stew-pan with the water, and boil till
it becomes a thick syrup, add the blanched and pounded almonds
and let it cool ; beat up the yolks well and pass them through
a sieve into the syrup ; mix well together. Put the mixture
in a jug, stand this in a saucepan of boiling water over the
fire and stir the mixture till it thickens. Pour it into custard
glasses and sprinkle the tops with cinnamon.
MARMALADE PUDDING.
4 oz. breadcrumbs.
4 oz. chopped suet.
3 oz. sugar.
4 oz. cat. died peel.
G oz. marmalade.
3 eggs✪ Marmalade Pudding.
Mix all well together, steam for 2 hours in a well greased
mould, and serve with marmalade sauce.
100
DAINTY DINNERS AND DISHES.
MARZIPAN TARTLETS.
Pates cVAmandes aux Praises.
| lb. ca-tor su
sar.
1 lb. ground almonds.
Yolks of 2 eggs.
1 lb. strawberries, or some good
jam.
1 tablespooDf ul maraschino✪ Marzipan Tartlets.
Mix l lb. of the sugar and the same of ground almonds into a
stiff paste with the yolks of eggs. Lightly sift sugar over pastry-
board and rolling-pin and roll out the paste carefully about 1 inch
thick ; cut it into rounds with a fluted pastry-cutter and line
small greased tartlet tins with the rounds. Dry them in a cool
oven for some hours, remove them from the tins and leave them
to get cold and firm, then dust over with castor sugar. Pick
the strawberries, place them in a basin with the remaining ^ lb.
sugar and the maraschino, let them stand for 1 hour, then fill
the tartlets with them. If convenient, a little whipped cream
on each is an improvement.
MERINGUES.
4 whites of eggs. | £ lb. icing sugar✪ Meringues.
Beat the whites very stiffly, and stir in the icing sugar, pre-
viously sifted, till all is well mixed. Grease some kitchen paper,
and drop the mixture in oval lumps on it, allowing space for
rising. Hake in a cool oven till set (from \ hour to 3 hours).
Take off the paper, scoop out the soft inside and dry in an
open oven. Meringue cases can be kept for some time ki a
covered tin. Meringue cases for dinners can be filled with apple-
snow, light jams whisked up with white of egg, or stiffly frozen
water-ices.
MINCEMEAT.
1 lb. apples.
1 lb. raisins.
1 lb. sultanas.
1 lb. currants.
1 lb. suet.
f lb. mixed peel.
1 lb. brown sugar.
1 lemon.
Allspice.
1 wineglassful brandy or rum✪ Mincemeat.
Peel the apples, stone the raisins, shred the suet, and chop
all the ingredients finely (except the lemon and currants). Mix
well and flavour with the juice and rind of the lemon, and the
allspice. Add the brandy to preserve it. If required to be kept
for some time, a little melttM fat run over the top of the jar
is a good preservative.
MEAT SWEETS.
101
NOUGAT.
^ lb. almonds. j ^ lb. lump sugar✪ Nougat.
Page 55 · 6 recipe records on this page
Presented as published in 1907. 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
½ lb. macaroons. 1 egg white.
4 pint syrup (clarified sugar).
Beat a little syrup with the white of an egg. Rinse a plain mould in cold water, dip the edges of some macaroons in the white of egg and syrup and line the mould with the macaroons, taking care that the edges of the macaroons touch each other. When wanted, remove it from the mould, and fill it either with a macedoine of fruit for dinner, or with whipped cream and preserved fruits for supper.
EGG MARMALADAS.
1 lb. loaf sugar. 33 sweet almonds.
4 pint water. 12 yolks of eggs.
Place the sugar in a stew-pan with the water, and boil till it becomes a thick syrup, add the blanched and pounded almonds and let it cool ; beat up the yolks well and pass them through a sieve into the syrup ; mix well together. Put the mixture in a jug, stand this in a saucepan of boiling water over the fire and stir the mixture till it thickens. Pour it into custard glasses and sprinkle the tops with cinnamon.
MARMALADE PUDDING.
4 oz. breadcrumbs. 4 oz. chopped suet. 3 oz. sugar.
4 oz. cat. died peel. G oz. marmalade.
3 eggs.
Mix all well together, steam for 2 hours in a well greased mould, and serve with marmalade sauce.
MARZIPAN TARTLETS.
Pates cVAmandes aux Praises.
½ lb. castor sugar.
1 lb. ground almonds. Yolks of 2 eggs.
1 lb. strawberries, or some good jam.
1 tablespoonful maraschino.
Mix l lb. of the sugar and the same of ground almonds into a stiff paste with the yolks of eggs. Lightly sift sugar over pastryboard and rolling-pin and roll out the paste carefully about 1 inch thick ; cut it into rounds with a fluted pastry-cutter and line small greased tartlet tins with the rounds. Dry them in a cool oven for some hours, remove them from the tins and leave them to get cold and firm, then dust over with castor sugar. Pick the strawberries, place them in a basin with the remaining ^ lb. sugar and the maraschino, let them stand for 1 hour, then fill the tartlets with them. If convenient, a little whipped cream on each is an improvement.
MERINGUES.
4 whites of eggs. | £ lb. icing sugar.
Beat the whites very stiffly, and stir in the icing sugar, previously sifted, till all is well mixed. Grease some kitchen paper, and drop the mixture in oval lumps on it, allowing space for rising. Bake in a cool oven till set (from ½ hour to 3 hours). Take off the paper, scoop out the soft inside and dry in an open oven. Meringue cases can be kept for some time ki a covered tin. Meringue cases for dinners can be filled with applesnow, light jams whisked up with white of egg, or stiffly frozen water-ices.
MINCEMEAT.
1 lb. apples.
1 lb. raisins.
1 lb. sultanas. 1 lb. currants. 1 lb. suet.
f lb. mixed peel.
1 lb. brown sugar.
1 lemon.
Allspice.
1 wineglassful brandy or rum.
Peel the apples, stone the raisins, shred the suet, and chop all the ingredients finely (except the lemon and currants). Mix well and flavour with the juice and rind of the lemon, and the allspice. Add the brandy to preserve it. If required to be kept for some time, a little melttM fat run over the top of the jar is a good preservative.
NOUGAT.
½ lb. almonds. ½ lb. lump sugar.
Records on this page
Marmalade PuddingPuddingMarzipan TartletsMeringuesMincemeatNougat