Soak the isinglass in \ pint of water, the thinly peeled rind
of \ a lemon and the sugar. Put the picked fruit and the juice
of the lemon into a saucepan and place it by the side of the fire
till the juice flows freely. Then drain it through a sieve, and
add it with the whisked whites and egg-shells to the isinglass.
Whisk all quickly over the fire till it is just on the boil; then
cease whisking, let it boil up once, and stand it bv the side
of the fire without boiling for 20 minutes. Pass the liquid
through a jelly-bag, add the brandy and a little carmine if the
colour is not sufficiently deep. Pour it into a wetted mould
to set.
SABBATH PUDDING.
^ lb. sultanas.
£ lb. stoned raisins.
\ lb. chopped suet.
| lb. flour.
I lb. brown sugar.
1 lb. breadcrumbs.
2 eggs.
Spice.
Golden syrup✪ Sabbath Pudding.
Mix all well together, putting enough syrup to form a stiff
pudding; place in a greased mould and steam 4 hours.
MEAT SWEETS.
105
SAMBAYOU.
X
Creme Sam bcigl lone.
2 oz. castor sugar. | 3 eggs.
1 gill of rum or sherry✪ Sambayou.
Place the sugar, egg yolks and rum or sherry in an enamelled
saucepan over a very slack fire and work the mixture with a
small whisk till it thickens; remove it from the fire, add the
whites of the eggs, beaten to a stiff froth, and serve cold in
custard glasses.
f lb. suet.
2 lbs. apples.
2 oz. mixed peel,
t lb. brown sugar.
STEFFAN.
2 lbs. flour.
lb. currants and raisins.
Juice of ^ lemon.
Cinnamon✪ Steffan.
Chop the suet finely, rub it into the flour with sufficient cold
water to make a paste. Roll it out. Grease a pudding basin
and sprinkle it thickly with brown sugar, and line the basin
with paste. Chop the apples, peel, currants and raisins, and
put a layer of these with cinnamon and sugar on the paste, then
a layer of paste, another of apple, etc., and continue till the
basin is filled. Close the top over with paste, and rub it well
with brown sugar. Bake it about 2 hours, and serve hot.
STRAWBERRY CUSTARDS.
Creme Renversee aux Fraises.
5
1
2
eggs.
lb. ripe strawberries or
strawberry jam.
Juice of In
{ lb. castor sugar✪ Strawberry Custards.
Carmine to improve
necessary,
df a lemon.
colour if
Remove the green stalks from the strawberries, place the
latter in a basin, beat with a silver fork till quite liquid. Beat
the egg yolks well, add the castor sugar, lemon juice and straw-
berry liquid. Pour the mixture into a jug, stand it in a saucepan
of boiling water and stir it over the fire till the mixture slightly
thickens. Beat the egg whites to a stiff froth, add them quickly
to the custard when cold, stir lightly till all is wrell mixed; pour
into custard glasses, and servo cold.
10G
DAINTY DINNERS AND DISHES.
FRESH STRAWBERRY JELLY.
Pain de Fraises.
2 lbs. strawberries,
i pint water.
3 oz. castor sugar.
1 tablespoonful brandy.
h oz. isinglass.
A few drops colouring✪ Fresh Strawberry Jelly.
Stalk the fruit, dissolve the isinglass in half the water, place
the fruit into a stew-pan with the sugar and remainder of the
water, simmer till soft. Rub through a hair sieve, add the
brandy and isinglass, mix well and add a few drops of colouring
to improve the colour if necessary. Rinse a mould in cold
water and pour the mixture in. Serve cold.
Page 58 · 5 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
Soak the isinglass in 1 pint of water, the thinly peeled rind of 1 a lemon and the sugar. Put the picked fruit and the juice of the lemon into a saucepan and place it by the side of the fire till the juice flows freely. Then drain it through a sieve, and add it with the whisked whites and egg-shells to the isinglass. Whisk all quickly over the fire till it is just on the boil; then cease whisking, let it boil up once, and stand it by the side of the fire without boiling for 20 minutes. Pass the liquid through a jelly-bag, add the brandy and a little carmine if the colour is not sufficiently deep. Pour it into a wetted mould to set.
SABBATH PUDDING.
^ lb. sultanas.
£ lb. stoned raisins. \ lb. chopped suet. | lb. flour.
I lb. brown sugar.
1 lb. breadcrumbs.
2 eggs.
Spice.
Golden syrup.
Mix all well together, putting enough syrup to form a stiff pudding; place in a greased mould and steam 4 hours.
SAMBAYOU.
Creme Sambayon.
2 oz. castor sugar. | 3 eggs.
1 gill of rum or sherry.
Place the sugar, egg yolks and rum or sherry in an enamelled saucepan over a very slack fire and work the mixture with a small whisk till it thickens; remove it from the fire, add the whites of the eggs, beaten to a stiff froth, and serve cold in custard glasses.
f lb. suet.
2 lbs. apples.
2 oz. mixed peel, t lb. brown sugar.
STEFFAN.
2 lbs. flour.
lb. currants and raisins. Juice of ^ lemon. Cinnamon.
Chop the suet finely, rub it into the flour with sufficient cold water to make a paste. Roll it out. Grease a pudding basin and sprinkle it thickly with brown sugar, and line the basin with paste. Chop the apples, peel, currants and raisins, and put a layer of these with cinnamon and sugar on the paste, then a layer of paste, another of apple, etc., and continue till the basin is filled. Close the top over with paste, and rub it well with brown sugar. Bake it about 2 hours, and serve hot.
STRAWBERRY CUSTARDS.
Creme Renversee aux Fraises.
eggs.
lb. ripe strawberries or strawberry jam.
Juice of In
{ lb. castor sugar. Carmine to improve necessary, df a lemon.
colour if
Remove the green stalks from the strawberries, place the latter in a basin, beat with a silver fork till quite liquid. Beat the egg yolks well, add the castor sugar, lemon juice and strawberry liquid. Pour the mixture into a jug, stand it in a saucepan of boiling water and stir it over the fire till the mixture slightly thickens. Beat the egg whites to a stiff froth, add them quickly to the custard when cold, stir lightly till all is well mixed; pour into custard glasses, and serve cold.
10G
FRESH STRAWBERRY JELLY.
Pain de Fraises.
2 lbs. strawberries, i pint water.
3 oz. castor sugar.
1 tablespoonful brandy. h oz. isinglass.
A few drops colouring.
Stalk the fruit, dissolve the isinglass in half the water, place the fruit into a stew-pan with the sugar and remainder of the water, simmer till soft. Rub through a hair sieve, add the brandy and isinglass, mix well and add a few drops of colouring to improve the colour if necessary. Rinse a mould in cold water and pour the mixture in. Serve cold.
Records on this page
Sabbath PuddingSambayouSteffanStrawberry CustardsFresh Strawberry Jelly