Put two ounces of tapioca into a mortar, and pound it
quite fine; put it in a stewpan writh a pint of milk, and
simmer it gently, which will soften it to a pulp. Whisk
to a froth three eggs and two yolks of eggs; add to
them an ounce of butter, half a glass of brandy,
sugar enough to sweeten your pudding, and a little
grated nutmeg✪ Tapioca Pudding. Mix this with the tapioca while hot,
put it into a dish, and bake in a warm oven.
MADE EASY.
50
ALMOND PUDDING.
Pound four ounces of sweet or three ounces of sweet
and one of bitter almonds line in a mortar, with one-
third of an ounce of tapioca adding a little cream or
milk, to prevent the almonds oiling. Put into a basin
three penny sponge cakes and two thirds of a pint ot
milk, and a wine-glassful and a hall ol brandy. Wins
up to a froth, four large eggs, or five small ones; beat
up your sponge cakes smooth; then mix all lightly to0e
ther, and add a teaspoonful and a half ol the curd made
as directed for cheesecakes, but without spice or sweet-
meats, two ounces of butter, and enough sugar to
sweeten it. When well mixed, put it into a dish, garn-
ish the top with almonds cut in slices, and bake it in a
warm oven.
CREAMS.
LEMON CREAM.
Dissolve half an ounce of isinglass in a small stew-
pan, with about three quarters of a tea-cupful of milk:
to do this, put them over a slow fire to simmer, occa-
sionally stirring it till all is dissolved; then strain it
into a teacup, through a fine sieve. Bub three or four
lemons upon loaf sugar till the peel or yellow rind is all
oil', scrape the sugar into a large basin or pan ; add the
juice of two small or one large lemon, and three quarters
of a pint of good cream ; whisk it up briskly till it is a
thick froth, and hangs to the sides of the basin or pan ;
put in sugar to your palate, and then add your isinglass,
which should be nearly cold ; mix all together, and con-
tinue stirring it with the whisk until it begins to set, then
56
CONFECTIONARY
put it into a mould. Turn it out into a dish, by
dipping the mould into warm water, and garnish the
edge with slices of lemon placed round it to fancy.
The top of the mould may be ornamented with jelly
which should be quite cold and set before the cream is
poured in.
MILLE-FRUIT CREAM.
Mille-fruit cream is made the same as Lemon Cream,
excepting, that you should colour the isinglass with a
little cochineal, (see Colourings for Confectionary), and
just before it sets, put in a few dried cherries, preserved
green gages, or any other preserved fruit, and a little
candied orange-peel cut in pieces.
ITALIAN CREAM.
Dissolve as directed for Lemon Cream, half an ounce
of isinglass in three-quarters of a tea-cupful of water,
liub a lemon and an orange upon sugar, until the peel
is all grated off, scrape this off and put it into a pan or
basin; add the juice of one lemon, and half the juice of
another, with a wine glassful of brandy, and three quar-
ters of a pint of good cream : whisk all to a strong froth,
and add sufficient powdered loaf sugar to sweeten it.
Put in your isinglass, and mix it well. When it begins
to set, put it into a mould, and turn it out when set,
which will be in about an hour.
RASPBERRY CREAM.
Page 28 · 2 recipe records on this page
Presented as published in 1890. 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
Put two ounces of tapioca into a mortar, and pound it quite fine; put it in a stewpan writh a pint of milk, and simmer it gently, which will soften it to a pulp. Whisk to a froth three eggs and two yolks of eggs; add to them an ounce of butter, half a glass of brandy, sugar enough to sweeten your pudding, and a little grated nutmeg. Mix this with the tapioca while hot, put it into a dish, and bake in a warm oven.
ALMOND PUDDING.
Pound four ounces of sweet or three ounces of sweet and one of bitter almonds fine in a mortar, with onethird of an ounce of tapioca adding a little cream or milk, to prevent the almonds oiling. Put into a basin three penny sponge cakes and two thirds of a pint ot milk, and a wine-glassful and a hall ol brandy. Whisk up to a froth, four large eggs, or five small ones; beat up your sponge cakes smooth; then mix all lightly together, and add a teaspoonful and a half ol the curd made as directed for cheesecakes, but without spice or sweetmeats, two ounces of butter, and enough sugar to sweeten it. When well mixed, put it into a dish, garnish the top with almonds cut in slices, and bake it in a warm oven.
CREAMS.
LEMON CREAM.
Dissolve half an ounce of isinglass in a small stewpan, with about three quarters of a tea-cupful of milk: to do this, put them over a slow fire to simmer, occasionally stirring it till all is dissolved; then strain it into a teacup, through a fine sieve. Rub three or four lemons upon loaf sugar till the peel or yellow rind is all off, scrape the sugar into a large basin or pan ; add the juice of two small or one large lemon, and three quarters of a pint of good cream ; whisk it up briskly till it is a thick froth, and hangs to the sides of the basin or pan ; put in sugar to your palate, and then add your isinglass, which should be nearly cold ; mix all together, and continue stirring it with the whisk until it begins to set, then
put it into a mould. Turn it out into a dish, by dipping the mould into warm water, and garnish the edge with slices of lemon placed round it to fancy. The top of the mould may be ornamented with jelly which should be quite cold and set before the cream is poured in.
MILLE-FRUIT CREAM.
Mille-fruit cream is made the same as Lemon Cream, excepting, that you should colour the isinglass with a little cochineal, (see Colourings for Confectionary), and just before it sets, put in a few dried cherries, preserved green gages, or any other preserved fruit, and a little candied orange-peel cut in pieces.
ITALIAN CREAM.
Dissolve as directed for Lemon Cream, half an ounce of isinglass in three-quarters of a tea-cupful of water, liub a lemon and an orange upon sugar, until the peel is all grated off, scrape this off and put it into a pan or basin; add the juice of one lemon, and half the juice of another, with a wine glassful of brandy, and three quarters of a pint of good cream : whisk all to a strong froth, and add sufficient powdered loaf sugar to sweeten it. Put in your isinglass, and mix it well. When it begins to set, put it into a mould, and turn it out when set, which will be in about an hour.
RASPBERRY CREAM.
Records on this page
Almond PuddingTapioca Pudding