Break the eggs into a basin, beat well, add the water, and
then the flour by degrees. Let it stand when well mixed. Heat
a very little fat in a small frying-pan, pour in some of the batter
and fry on both sides. Boll up and serve very hot with sugar
and lemon. If milk and butter can be used, take 1 gill of milk
and 3 eggs instead of the above quantities of eggs and water,
nd fry the pancakes in butter.
PINE-APPLE FOAM.
G elec, (V A annas.
1 tin of pine-apple chunks. 1 gill best rum.
1 pint calf’s foot jelly. Juice of £ lemon.
Cut the pine-apple into dice, put them in a basin with the
syrup from the tin, the rum and lemon juice, then the jelly,
melted and warm. Whip all to a strong froth; when nearly set,
pour into a wetted mould or small fancy moulds.
MEAT SWEETS.
103
PLUM PUDDING.
\ ]1>. breadcrumbs.
2 oz. almonds.
£ lb. currants.
| lb. raisins.
5 eggs.
A oz. ground spice,
d lb. flour.
^ lb. mixed candied peel.
>. sultanas.
). suet.
a
4 “
i II
11b
A grate of nutmeg.
1 wineglass of rum or brandy.
Rind and juice of 1 lemon✪ Plum Pudding.
Chop the suet finely, clean the currants, pick the sultanas,
stone and chop the raisins, chop the almonds and peel. Mix
all the ingredients well together, put them into greased basins
or moulds, tie up in a cloth wrung out of boiling water and
floured, and boil at least 8 hours.
PUFF PASTRY (FOR MEAT).
Feuilletage.
See puff pastry, page 118, but use clarified dripping instead
of butter. The dripping must bo slightly warmed, then beaten
till it is quite white. Lot it stand to cool. An egg yolk mixed
with the flour, lemon juice and water to make the paste, assists
it to rise.
RED CAP PUDDING.
| lb. glace cherries.
Juice of 2 lemons.
3 eggs.
1 lb.
_L
2
oeef suet.
^ lb. breadcrumbs✪ Red Cap Pudding.
Grease a plain mould, and cover the bottom with halves of
glace cherries. Mix together the breadcrumbs, finely chopped
suet, sugar, lemon juice and the eggs, well beaten. Press tho
mixture firmly into the decorated mould, tie it up in a cloth
and boil for 5 hours. Serve with a thin lemon sauce.
RED PLUM JELLY.
Gelee de Prunes Rouges.
2 lbs. red plums. | £ oz. isinglass.
Loaf sugar and water✪ Red Plum Jelly.
Stew the plums with the sugar to taste and pulp through a
sieve. This should make nearly 1 quart of pulp. Add some of
the kernels and the dissolved isinglass whilo the fruit is still
hot. Pour it into a wetted border mould, and turn out when
cold. The centre can be filled with whipped cream, or stiffly
beaten white of egg nicely flavoured and sweetened, or with
custard made with almond milk and eggs.
104
DAINTY DINNERS AND DISHES.
ROTHE GRUTZE.
1 lb. red currants.
1 lb. raspberries or 2 lbs.
jam.
1 quart water.
Lemon peel.
Vanilla.
A few shredded almonds or
pistacbes.
Sugar to taste.
8 oz. line sago.
Boil the fruit or jam in the water for £ hour, strain through
a sieve and return to the saucepan with the almonds or pistaches,
lemon peel, vanilla and sugar. Add the sago, which must be
well soaked first, and stir all over the fire till the sago is
dissolved. Pour into a wetted mould. It can be served with
cream or custard.
RUBY JELLY.
GeUe de Fruits Rouges.
\ oz. isinglass.
1 lemon.
£ lb. each of red currants
and strawberries.
2 egg wlii
I lb. loaf sugar.
I lb. raspberries.
J tumbler brandy, and a little
carmine,
and shells.
Page 57 · 3 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
Break the eggs into a basin, beat well, add the water, and then the flour by degrees. Let it stand when well mixed. Heat a very little fat in a small frying-pan, pour in some of the batter and fry on both sides. Roll up and serve very hot with sugar and lemon. If milk and butter can be used, take 1 gill of milk and 3 eggs instead of the above quantities of eggs and water, and fry the pancakes in butter.
PINE-APPLE FOAM.
Gelée à l'Ananas.
1 tin of pine-apple chunks. 1 gill best rum.
1 pint calf’s foot jelly. Juice of £ lemon.
Cut the pine-apple into dice, put them in a basin with the syrup from the tin, the rum and lemon juice, then the jelly, melted and warm. Whip all to a strong froth; when nearly set, pour into a wetted mould or small fancy moulds.
PLUM PUDDING.
\ ]1>. breadcrumbs. 2 oz. almonds.
£ lb. currants.
| lb. raisins.
5 eggs.
A oz. ground spice, d lb. flour.
^ lb. mixed candied peel. >. sultanas.
). suet.
a
4 “
i II 11b
A grate of nutmeg.
1 wineglass of rum or brandy. Rind and juice of 1 lemon.
Chop the suet finely, clean the currants, pick the sultanas, stone and chop the raisins, chop the almonds and peel. Mix all the ingredients well together, put them into greased basins or moulds, tie up in a cloth wrung out of boiling water and floured, and boil at least 8 hours.
PUFF PASTRY (FOR MEAT).
Feuilletage.
See puff pastry, page 118, but use clarified dripping instead of butter. The dripping must be slightly warmed, then beaten till it is quite white. Let it stand to cool. An egg yolk mixed with the flour, lemon juice and water to make the paste, assists it to rise.
RED CAP PUDDING.
| lb. glace cherries. Juice of 2 lemons.
3 eggs.
1 lb.
_L
oeef suet.
^ lb. breadcrumbs.
Grease a plain mould, and cover the bottom with halves of glace cherries. Mix together the breadcrumbs, finely chopped suet, sugar, lemon juice and the eggs, well beaten. Press the mixture firmly into the decorated mould, tie it up in a cloth and boil for 5 hours. Serve with a thin lemon sauce.
RED PLUM JELLY.
Gelee de Prunes Rouges.
2 lbs. red plums. | £ oz. isinglass.
Loaf sugar and water.
Stew the plums with the sugar to taste and pulp through a sieve. This should make nearly 1 quart of pulp. Add some of the kernels and the dissolved isinglass while the fruit is still hot. Pour it into a wetted border mould, and turn out when cold. The centre can be filled with whipped cream, or stiffly beaten white of egg nicely flavoured and sweetened, or with custard made with almond milk and eggs.
ROTHE GRUTZE.
1 lb. red currants.
1 lb. raspberries or 2 lbs. jam.
1 quart water.
Lemon peel.
Vanilla.
A few shredded almonds or pistacbes.
Sugar to taste.
8 oz. fine sago.
Boil the fruit or jam in the water for £ hour, strain through a sieve and return to the saucepan with the almonds or pistaches, lemon peel, vanilla and sugar. Add the sago, which must be well soaked first, and stir all over the fire till the sago is dissolved. Pour into a wetted mould. It can be served with cream or custard.
RUBY JELLY.
GeUe de Fruits Rouges.
\ oz. isinglass.
1 lemon.
£ lb. each of red currants and strawberries.
2 egg whites
I lb. loaf sugar.
I lb. raspberries.
J tumbler brandy, and a little carmine, and shells.
Records on this page
Plum PuddingRed Cap PuddingRed Plum Jelly