Pare off the yellow rind of oranges, tangerines
or lemons very finely. Let it dry thoroughly.
Pound it in a mortar with the sugar. Pass
through a fine sieve and keep in a dry place.
Or the rind may be rubbed off on lumps of
sugar, which must then be dried and very finely
crushed.
164
Pastry Book
Sugared Fruits
White of egg
Powdered sugar
Strawberries, cherries, grapes,
red or white currants
Beat the white of an egg till frothy. Dip each
fruit into it and then roll it in powdered sugar.
Place on white paper and dry in a very slow
oven.
THE END
Index
Albemarle Pudding, 66.
Almonds, to blanch, 4.
„ to pound, 4.
Almond Souffle, 62.
„ Tartlets, 129.
Apple and Apricot Char-
lotte, 66.
Apple Custard, 67.
„ Pie, 137.
Apples, Baked, 26.
„ Stewed, 29.
Apple and Tapioca
Pudding, 7.
Bain Marie, 3.
Baked Apples, 26.
„ Bananas, 26.
Bavarian Cream, 98.
Biscuit Paste, 127.
Boiled Puddings, 2.
Bread and Butter
Pudding, 7.
Bread Pudding, 8.
„ and Bum Pudding,
68.
Brown Bread Cream Ice,
147.
Butter, How to beat, 5.
Calf’s Foot Jelly, 91.
Caramel Mousse, 157.
Charlotte Kusse, 110.
Chartreuse of Orange, 100.
„ Straw-berries,
101.
Cherry Pudding, 68.
„ Water tee, 151.
Chestnut Cream, 102.
„ „ Ice, 148.
„ Mousse, 157.
Chocolate Bavarois, 103.
„ Blanc Mange,
110.
„ Cream Tartlets,
130.
„ to melt, 3.
„ Parfait, 159.
„ Souffle, 55, 62,
63.
Christmas Plum Pudding,
69, 70.
Citron Puddings, 73.
Claret Jelly, 92.
Cocoanut Pie, 137.
Coffee Cream Ice, 148.
„ Parfait, 159.
„ Souffle, 55.
Coloured Sugars, 164.
Cornflour Pudding, 111.
Cranberry Jelly, 92.
Cream and Fruit Tartlets,
131.
„ Ices, 146-149.
„ Ice with hot
Souffle, 161.
167
Index
Creams, 98-108.
Cream Souffle, 64.
„ Tartlets, 130.
„ Whip, 112.
,, to whip, 3.
Creme aux Fruits, 103.
,, Brftlee, 22.
„ Hollondaise, 104.
,, Re liver see, 23.
Currants, to clean, 2.
Custard Pie, 138.
Custards, Baked, 20-24.
„ Boiled, 15-17.
Ginger Pudding, 72.
„ 113.
Gooseberry Fool, 113.
„ Pudding, 72.
Grated Pine-apple, 27.
Henriettes, 44.
Italian Mousse, 73.
Jelly Milk, 116.
Jellies, 91-96.
Danish Pudding, 112.
Dutch Apple Cake, 70.
King’s Souffle, 121.
Fig Pudding, 71.
Figs, Stewed, 30.
Flaming Peaches, 27.
Foam Omelet, 51.
French Pancakes, 38.
Friar’s Omelet, 71.
Fritters, 42-47.
Frozen Fruit, 158,
„ Macedoine of
Fruit, 151.
,, Punch, 1 52.
Fruit Cream Ice, 148.
„ Fritters, 43.
„ Salad, 33.
„ Stewed, 28.
„ Tartlets, 132.
„ Water Ice, 152.
Garnish for Custards, 14'
Gateau de Riz, 9.
Gelatine, 3.
„ Jelly, 91.
Gelee Foueltee, 93.
Lemon Cheesecakes, 132.
„ Froth, 93.
„ Pie, 138, 139.
„ Souffle, 64, 114.
,, Sugar, 164.
„ Water-Ice, 153.
Macedoine of Fruit,
Frozen, 151.
Maraschino Jelly, 94.
„ Punch, 153
„ Souffle, 56.
Marmalade Pudding, 74.
Mari ons a laCelestine, 114.
Measuring, 1.
Meringue for Puddings, 4.
Meringues, 115.
„ Chocolate, 111.
Milk Jelly, 116.
Mincemeat, 133.
Miroton, 27.
Mock Mincemeat, 141.
168
Index
Mousse aux fruits givres,
116.
Mousse a la Mangara,
74.
Mousses, Frozen, 157.
Nesselrode Pudding, 158.
Noyau Cream, 105.
Omelette Soufflee, 56.
Omelets, 50-52.
Orange Baskets, 94.
„ Charlotte, 117.
„ and Cocoanut
Salad, 34.
„ Cream, 105.
„ Fritters, 44.
„ Jelly, 94.
„ Omelet, 51.
„ Salad, 34.
„ Sugar, 164.
„ Tartlets, 133.
„ Water-Ice, 154.
Pain aux Fruits, 117.
Palace Pudding, 75
Pancakes, 37-39.
Parfaits, 159.
Pastry, 125-127.
Peaches, Stewed, 30.
Page 37
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
Pare off the yellow rind of oranges, tangerines or lemons very finely. Let it dry thoroughly. Pound it in a mortar with the sugar. Pass through a fine sieve and keep in a dry place.
Or the rind may be rubbed off on lumps of sugar, which must then be dried and very finely crushed.
Pastry Book
Sugared Fruits
White of egg Powdered sugar Strawberries, cherries, grapes, red or white currants
Beat the white of an egg till frothy. Dip each fruit into it and then roll it in powdered sugar. Place on white paper and dry in a very slow oven.
THE END
Index
Albemarle Pudding, 66. Almonds, to blanch, 4.
„ to pound, 4. Almond Souffle, 62.
„ Tartlets, 129. Apple and Apricot Charlotte, 66.
Apple Custard, 67.
„ Pie, 137.
Apples, Baked, 26.
„ Stewed, 29.
Apple and Tapioca Pudding, 7.
Bain Marie, 3.
Baked Apples, 26.
„ Bananas, 26. Bavarian Cream, 98. Biscuit Paste, 127.
Boiled Puddings, 2.
Bread and Butter Pudding, 7.
Bread Pudding, 8.
„ and Bum Pudding,
Brown Bread Cream Ice,
Butter, How to beat, 5.
Calf’s Foot Jelly, 91. Caramel Mousse, 157. Charlotte Kusse, 110.
Chartreuse of Orange, 100. „ Straw-berries,
Cherry Pudding, 68.
„ Water tee, 151. Chestnut Cream, 102.
„ „ Ice, 148.
„ Mousse, 157. Chocolate Bavarois, 103.
„ Blanc Mange,
„ Cream Tartlets,
„ to melt, 3.
„ Parfait, 159.
„ Souffle, 55, 62,
Christmas Plum Pudding, 69, 70.
Citron Puddings, 73. Claret Jelly, 92.
Cocoanut Pie, 137.
Coffee Cream Ice, 148.
„ Parfait, 159.
„ Souffle, 55.
Coloured Sugars, 164. Cornflour Pudding, 111. Cranberry Jelly, 92. Cream and Fruit Tartlets,
„ Ices, 146-149.
„ Ice with hot Souffle, 161.
Index
Creams, 98-108.
Cream Souffle, 64.
„ Tartlets, 130.
„ Whip, 112.
,, to whip, 3.
Creme aux Fruits, 103.
,, Brftlee, 22.
„ Hollondaise, 104. ,, Re liver see, 23.
Currants, to clean, 2. Custard Pie, 138. Custards, Baked, 20-24.
„ Boiled, 15-17.
Ginger Pudding, 72.
„ 113.
Gooseberry Fool, 113.
„ Pudding, 72. Grated Pine-apple, 27.
Henriettes, 44.
Italian Mousse, 73.
Jelly Milk, 116. Jellies, 91-96.
Danish Pudding, 112. Dutch Apple Cake, 70.
King’s Souffle, 121.
Fig Pudding, 71.
Figs, Stewed, 30.
Flaming Peaches, 27. Foam Omelet, 51.
French Pancakes, 38. Friar’s Omelet, 71. Fritters, 42-47.
Frozen Fruit, 158,
„ Macedoine of Fruit, 151.
,, Punch, 1 52.
Fruit Cream Ice, 148.
„ Fritters, 43.
„ Salad, 33.
„ Stewed, 28.
„ Tartlets, 132.
„ Water Ice, 152.
Garnish for Custards, 14' Gateau de Riz, 9.
Gelatine, 3.
„ Jelly, 91.
Gelee Foueltee, 93.
Lemon Cheesecakes, 132.
„ Froth, 93.
„ Pie, 138, 139.
„ Souffle, 64, 114.
,, Sugar, 164.
„ Water-Ice, 153.
Macedoine of Fruit, Frozen, 151.
Maraschino Jelly, 94.
„ Punch, 153
„ Souffle, 56.
Marmalade Pudding, 74. Mari ons a laCelestine, 114. Measuring, 1.
Meringue for Puddings, 4. Meringues, 115.
„ Chocolate, 111.
Milk Jelly, 116. Mincemeat, 133.
Miroton, 27.
Mock Mincemeat, 141.
Index
Mousse aux fruits givres,
Mousse a la Mangara,
Mousses, Frozen, 157.
Nesselrode Pudding, 158. Noyau Cream, 105.
Omelette Soufflee, 56. Omelets, 50-52.
Orange Baskets, 94.
„ Charlotte, 117.
„ and Cocoanut
Salad, 34.
„ Cream, 105.
„ Fritters, 44.
„ Jelly, 94.
„ Omelet, 51.
„ Salad, 34.
„ Sugar, 164.
„ Tartlets, 133.
„ Water-Ice, 154.
Pain aux Fruits, 117. Palace Pudding, 75 Pancakes, 37-39.
Parfaits, 159.
Pastry, 125-127.
Peaches, Stewed, 30.