Soak the gelatine in sufficient water to cover it, for
about ten minutes. Stir over the fire till the gelatine is
disolved, then add the sugar and milk. Now add the
beaten yolks of eggs and vanilla, stir until it thickens, but
be careful not to let it boil. Whip the whites of the eggs
to a stiff froth, and stir gently into the mixture. Pour at
once into a mould rinsed in cold water.
132. CASTLE PUDDING.
2 eggs I oz. Paisley flour (B.and P.’s)
Their weight in butter, sugar, ;
and flour✪ Castle Pudding 1
Cream the butter and sugar, beat in the eggs, and stir
ii‘ the flour and Paisley flour well mixed together. Bake
in buttered darioles for twenty minutes. Turn out and
serve with jam sauce round. (See next page.)
68
THE EXHIBITION COOKERY BOOK.
JAM SAUCE. — I tablespoonful of jam, i tablespoonful
of castor sugar, i teaspoonful of lemon juice, i gill
water. Boil together, colour with cochineal, and strain
round the pudding.
PRINCE’S PUUUING.
i oz, Cox’s gelatine
1 gill of milk
The yolks of 2 eggs
The whites of 3 eggs
1 pint jelly (149 Ijemon Jelly)
The juice of 1 small lemon
1 gill of apricot pulp (from
fresh fruit or tinned)
2 ozs. castor sugar
f gill water
Few drops of carmine or
cochineal
Soak the gelatine in the water for about ten minutes and
dissolve gently over the fire. Make a custard of the yolks
of eggs and the milk, then add the apricot pulp, sugar,
lemon juice, dissolved gelatine and carmine. Beat the
whites of the eggs to a stiff froth and stir lightly, but
thoroughly, into the mixture. Pour into a basin and stir
occasionally until nearly cold. Set in a mould previously
. masked \vith bright pale jelly and decorated with angelica
and fancifully cut pieces of glace fruit. Put the mould
in a cool place. Turn out 'when cold and quite set, and
serve as dinner or luncheon sweet.
134. SOUFFLE OMELET.
6 fresh eggs
1 dessertspoouful kirEch,
brandy or mm
1 dessertspoonful cornflour
(H. and P.'s patent)
6 ozs. castor sugar
A pinch of salt
i oz. butter
THE EXHIBITION COOKERY BOOK.
6q
Separate the yolks of eggs from the whites, and put the
former in a basin with the sugar, beating the contents of
the basin thoroughly as each yolk is added. Whisk the
whites of eggs to a very stiff froth, and keep on the ice
till wanted. The pinch of salt should be added to the
whites of eggs before they are whisked. Add the remainder
of ingredients with the exception of the butter and the
yolks, and work the mixture for at least ten minutes
longer. Butter a souffle dish, pile the prepared mixture
on to it, smooth over with a wetted knife, dredge with
castor sugar, and make an incision with the blade of a
knife. Bake in a brisk oven for about 15 or 20 minutes,
and send to table as soon as it leaves the oven. In place
of liqueurs a few drops of vanilla essence may be used.
Soak the gelatine in half a cup of cold milk fifteen
minutes. Beat the yolks of the eggs and sugar together
and put into a doulble boiler with the remaining milk.
Stir over the fire until it begins to thicken (but do not let
it boil), then add the gelatine, stir till dissolved and strain
into a large basin. Put in a cold place, and when it begins
to- cool add the whisked whites of eggs, flavouring and
the whipped cream. Mix thoroughly, and when beginning
to set, pour into a mould previously lined with the finger
biscuits.
135. CHARLOTTE RUSSE.
✪ Souffle Omelet
Page 28 · 6 recipe records on this page
Presented as published in 1900. 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 gelatine in sufficient water to cover it, for about ten minutes. Stir over the fire till the gelatine is dissolved, then add the sugar and milk. Now add the beaten yolks of eggs and vanilla, stir until it thickens, but be careful not to let it boil. Whip the whites of the eggs to a stiff froth, and stir gently into the mixture. Pour at once into a mould rinsed in cold water.
132. CASTLE PUDDING.
2 eggs 1 oz. Paisley flour (B. and P.'s)
Their weight in butter, sugar, ; and flour 1
Cream the butter and sugar, beat in the eggs, and stir in the flour and Paisley flour well mixed together. Bake in buttered darioles for twenty minutes. Turn out and serve with jam sauce round. (See next page.)
JAM SAUCE. — I tablespoonful of jam, i tablespoonful of castor sugar, i teaspoonful of lemon juice, i gill water. Boil together, colour with cochineal, and strain round the pudding.
133. PRINCE'S PUDDING.
i oz, Cox’s gelatine
1 gill of milk
The yolks of 2 eggs
The whites of 3 eggs
1 pint jelly (149 Ijemon Jelly)
The juice of 1 small lemon
1 gill of apricot pulp (from fresh fruit or tinned)
2 ozs. castor sugar f gill water
Few drops of carmine or cochineal
Soak the gelatine in the water for about ten minutes and dissolve gently over the fire. Make a custard of the yolks of eggs and the milk, then add the apricot pulp, sugar, lemon juice, dissolved gelatine and carmine. Beat the whites of the eggs to a stiff froth and stir lightly, but thoroughly, into the mixture. Pour into a basin and stir occasionally until nearly cold. Set in a mould previously . masked with bright pale jelly and decorated with angelica and fancifully cut pieces of glace fruit. Put the mould in a cool place. Turn out 'when cold and quite set, and serve as dinner or luncheon sweet.
134. SOUFFLE OMELET.
6 fresh eggs
1 dessertspoonful kirsch,
brandy or mm 1 dessertspoonful cornflour
(H. and P.'s patent)
6 ozs. castor sugar A pinch of salt i oz. butter
6q
Separate the yolks of eggs from the whites, and put the former in a basin with the sugar, beating the contents of the basin thoroughly as each yolk is added. Whisk the whites of eggs to a very stiff froth, and keep on the ice till wanted. The pinch of salt should be added to the whites of eggs before they are whisked. Add the remainder of ingredients with the exception of the butter and the yolks, and work the mixture for at least ten minutes longer. Butter a souffle dish, pile the prepared mixture on to it, smooth over with a wetted knife, dredge with castor sugar, and make an incision with the blade of a knife. Bake in a brisk oven for about 15 or 20 minutes, and send to table as soon as it leaves the oven. In place of liqueurs a few drops of vanilla essence may be used.
Soak the gelatine in half a cup of cold milk fifteen minutes. Beat the yolks of the eggs and sugar together and put into a double boiler with the remaining milk. Stir over the fire until it begins to thicken (but do not let it boil), then add the gelatine, stir till dissolved and strain into a large basin. Put in a cold place, and when it begins to cool add the whisked whites of eggs, flavouring and the whipped cream. Mix thoroughly, and when beginning to set, pour into a mould previously lined with the finger biscuits.
135. CHARLOTTE RUSSE.
Records on this page
Rolled Jam PuddingVictoria PuddingCastle PuddingDaisy PuddingsSouffle OmeletCharlotte Russe