Mix in a stewpan ten ounces of pounded sugar, a pint
and a half of new milk, the yolks of eight eggs, four or five
drops of essence of vanilla ; stir over the fire until the
mixture thickens, add half a pint of cream and freeze, turn
it out of the mould or whatever it is frozen in, and mix into
it two ounces of candied lemon or citron peel, some dried
cherries, one ounce of angelica, all chopped pretty fine,
except the cherries. Put the mixture into an ice pudding
mould and embed in ice and salt.
PEACH CREAM ICE.
No. 443.
The same as Apricot (No. 426).
SWEET DISHES.
231
RASPBERRY CREAM ICE.
No. 444.
Beat one pound of fresh raspberries, having picked out
the stalks, through a hair sieve ; mix the pulp with twelve
ounces of pounded sugar and a pint of good cream, and
freeze.
RHUBARB CREAM ICE.
No. 445.
Pick, peel, cut into pieces an inch long one pound of
rhubarb, stew in half a pint of Syrup (No. 400) until soft,
beat through a hair sieve, add a pint of good cream, and
freeze.
STRAWBERRY CREAM ICE.
No. 446
The same process as Raspberry.
VANILLA CREAM ICE.
No. 447.
Boil in half a pint of new milk three ounces of pounded
sugar, put it on the side and add the yolks of six eggs ;
stir over the fire until the mixture thickens, flavour with
four or five drops of essence of vanilla, mix in a pint of
cream and freeze.
WALNUT CREAM ICE.
No. 448.
Take a pound of peeled kernels of new walnuts and
pound them in a mortar with sufficient milk to enable them
to be beaten through a hair sieve. Mix with the puree
until quite smooth a gill or so of cream and twelve ounces
of sugar, and then add a pint of whipped cream ; freeze in
the usual way. Walnuts should be very young and tender
for this and the Compote Receipt.
THE PYTCHLEY COOKERY BOOK.
JELLIES.
MADEIRA JELLY.
No. 449.
To a quart of Syrup (No. 400) add an ounce and a half
of French gelatine, the juice of two lemons, and a tumbler
of madeira 01 sherry ; dissolve the gelatine and simmer
Avith the mixture until well incorporated ; fill a mould with
the jelly ; put on ice or in a cold place to set, when turn out
and serve.
MACEDOINE OF FRUITS JELLY.
No. 450.
The same as above, only throw in all sorts of fruits in
season which have been soaked in brandy and sugar.
ORANGE JELLY.
No. 451.
To a pint and a half of Syrup (No. 400) add one ounce
and a half of French gelatine, the juice of eight oranges and
two lemons ; cut the rind of two oranges very thin and
simmer them in the mixture for two minutes ; strain, mould,
and put on ice.
ORANGE JELLY.
No. 452.
Peel and divide six oranges into eight pieces, cutting
out the pith and taking out the pips ; prepare a quart of
Orange Jelly (No. 451), put some an inch in depth in the
mould, and let it get cold ; then arrange a layer of the
oranges, with the round part to the outside, on the jelly,
pour in some more jelly, let it get cold, and repeat until the
mould is full with alternate layers of jelly and oranges; put
in ice or in a cold place ; turn out of the mould and serve
SWEET DISHES.
233
STRAWBERRY JELLY.
No. 453.
Make a quart of Madeira Jelly (No. 449), and when
nearly cold add a pound of strawberries which have been
soaked in sugar and brandy in alternate layers as in Orange
Jelly (No. 452).
PUDDINGS.
APPLE PUDDLNG.
No. 454.
Page 76
Presented as published in 1885. 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
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Mix in a stewpan ten ounces of pounded sugar, a pint
and a half of new milk, the yolks of eight eggs, four or five
drops of essence of vanilla ; stir over the fire until the
mixture thickens, add half a pint of cream and freeze, turn
it out of the mould or whatever it is frozen in, and mix into
it two ounces of candied lemon or citron peel, some dried
cherries, one ounce of angelica, all chopped pretty fine,
except the cherries. Put the mixture into an ice pudding
mould and embed in ice and salt.
PEACH CREAM ICE.
No. 443.
The same as Apricot (No. 426).
SWEET DISHES.
231
RASPBERRY CREAM ICE.
No. 444.
Beat one pound of fresh raspberries, having picked out
the stalks, through a hair sieve ; mix the pulp with twelve
ounces of pounded sugar and a pint of good cream, and
freeze.
RHUBARB CREAM ICE.
No. 445.
Pick, peel, cut into pieces an inch long one pound of
rhubarb, stew in half a pint of Syrup (No. 400) until soft,
beat through a hair sieve, add a pint of good cream, and
freeze.
STRAWBERRY CREAM ICE.
No. 446
The same process as Raspberry.
VANILLA CREAM ICE.
No. 447.
Boil in half a pint of new milk three ounces of pounded
sugar, put it on the side and add the yolks of six eggs ;
stir over the fire until the mixture thickens, flavour with
four or five drops of essence of vanilla, mix in a pint of
cream and freeze.
WALNUT CREAM ICE.
No. 448.
Take a pound of peeled kernels of new walnuts and
pound them in a mortar with sufficient milk to enable them
to be beaten through a hair sieve. Mix with the puree
until quite smooth a gill or so of cream and twelve ounces
of sugar, and then add a pint of whipped cream ; freeze in
the usual way. Walnuts should be very young and tender
for this and the Compote Receipt.
THE PYTCHLEY COOKERY BOOK.
JELLIES.
MADEIRA JELLY.
No. 449.
To a quart of Syrup (No. 400) add an ounce and a half
of French gelatine, the juice of two lemons, and a tumbler
of madeira 01 sherry ; dissolve the gelatine and simmer
Avith the mixture until well incorporated ; fill a mould with
the jelly ; put on ice or in a cold place to set, when turn out
and serve.
MACEDOINE OF FRUITS JELLY.
No. 450.
The same as above, only throw in all sorts of fruits in
season which have been soaked in brandy and sugar.
ORANGE JELLY.
No. 451.
To a pint and a half of Syrup (No. 400) add one ounce
and a half of French gelatine, the juice of eight oranges and
two lemons ; cut the rind of two oranges very thin and
simmer them in the mixture for two minutes ; strain, mould,
and put on ice.
ORANGE JELLY.
No. 452.
Peel and divide six oranges into eight pieces, cutting
out the pith and taking out the pips ; prepare a quart of
Orange Jelly (No. 451), put some an inch in depth in the
mould, and let it get cold ; then arrange a layer of the
oranges, with the round part to the outside, on the jelly,
pour in some more jelly, let it get cold, and repeat until the
mould is full with alternate layers of jelly and oranges; put
in ice or in a cold place ; turn out of the mould and serve
SWEET DISHES.
233
STRAWBERRY JELLY.
No. 453.
Make a quart of Madeira Jelly (No. 449), and when
nearly cold add a pound of strawberries which have been
soaked in sugar and brandy in alternate layers as in Orange
Jelly (No. 452).
PUDDINGS.
APPLE PUDDLNG.
No. 454.