Dissolve half an ounce of isinglass in three-quarters
of a tea-cupful of water, as directed for Lemon Cream.
Put six or eight ounces of raspberry jam into a sieve
tine enough to prevent the seeds from going through,
place it over a large basin, and rub the jam through
into another basin: put in the juice of half a lemon,
and three quarters of a pint of good cream; whisk them
to a strong froth, and then mix it lightly into your
jam; add sifted loaf sugar to your palate and then your
isinglass not quite cold, stir them well together, and
MADE EASY.
57
when it begins to set, put it into a mould. Turn it out
when set, as the mould, especially a tin one, is apt to
discolour it. . . , .
If you wish it of a deeper colour, mix a little cochi-
neal colour, (see Colourings for Confectionary), with the
isinglass, or cream.
STRAWBERRY CREAM,
Is made the same as Raspberry Cream, only that, straw-
berry jam must be used instead of raspberry, and it
should not be of quite so deep a colour.
BARBERRY-CREAM.
Put three quarters of a pint of cream into a pan,
with the juice of a small lemon, whisk them to a strong
froth. Put six or eight ounces of barberry jelly into a
basin, and stir the cream lightly into it, with halt an
ounce of isinglass dissolved as for Lemon Cream. I
required, put in a little powdered loaf sugar; nnx all
together, and put it into a mould. When set, turn it
out into a dish; garnish with preserved barberries.
If you wish it of a deeper colour, nnx a little chochi-
neal, (see Colourings for Confectionary), with the cream.
APRICOT CREAM.
Pound six bitter almonds tine in a mortar, and mb
six ounces of apricot jam through a line sieve into a
basin. Dissolve half an ounce of isinglass in water, as
directed for Lemon Cream. ]\Iix your almonds and
jam together. Whisk to a strong froth three quaitcis
of a pint of good cream, and stir it lightly into your
jam: if not sweet enough, add powdered loaf sugar.
Mix in the isinglass, not quite cold. When it begins to
set, put it into a mould ; it will be fit to turn out in an
hour.
PINE-APPLE CREAM.
Rub six or eight ounces of pine-apple jam through a
fine sieve into a basin. Put three quarters of a pint of
58
CONFECTIONARY
good cream into another large basin, with the juice of a
small lemon, and whisk them to a strong froth: stir
them into the jam gently. Mix in half an ounce of
isinglass dissolved in water as directed for Lemon Cream.
When it begins to set, put it into a mould, and when
quite set, turn it into a dish.
RATAFIA CREAM.
Dissolve, as directed for Lemon Cream, a quarter of
an ounce of isinglass in a tea-cupful of milk. Break
very fine, and sift through a coarse sieve, four ounces
of ratafia cakes. Or, pound an ounce of bitter almonds
with some sugar. In a large basin, whisk very quickly,
till of a light strong froth, half a pint of good cream,
and add to it your cake or almonds; when mixed, put
in your isinglass, and stir it well up. When it begins
to set, put it into a mould, and when set, which will be
in an hour, turn it out.
Page 29
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
Dissolve half an ounce of isinglass in three-quarters of a tea-cupful of water, as directed for Lemon Cream. Put six or eight ounces of raspberry jam into a sieve tine enough to prevent the seeds from going through, place it over a large basin, and rub the jam through into another basin: put in the juice of half a lemon, and three quarters of a pint of good cream; whisk them to a strong froth, and then mix it lightly into your jam; add sifted loaf sugar to your palate and then your isinglass not quite cold, stir them well together, and
when it begins to set, put it into a mould. Turn it out when set, as the mould, especially a tin one, is apt to
discolour it.
If you wish it of a deeper colour, mix a little cochineal colour, (see Colourings for Confectionary), with the isinglass, or cream.
STRAWBERRY CREAM,
Is made the same as Raspberry Cream, only that, strawberry jam must be used instead of raspberry, and it should not be of quite so deep a colour.
BARBERRY-CREAM.
Put three quarters of a pint of cream into a pan, with the juice of a small lemon, whisk them to a strong froth. Put six or eight ounces of barberry jelly into a basin, and stir the cream lightly into it, with half an ounce of isinglass dissolved as for Lemon Cream. If required, put in a little powdered loaf sugar; nnx all together, and put it into a mould. When set, turn it out into a dish; garnish with preserved barberries.
If you wish it of a deeper colour, mix a little cochineal, (see Colourings for Confectionary), with the cream.
APRICOT CREAM.
Pound six bitter almonds fine in a mortar, and rub six ounces of apricot jam through a fine sieve into a basin. Dissolve half an ounce of isinglass in water, as directed for Lemon Cream. ]\Iix your almonds and jam together. Whisk to a strong froth three quarters of a pint of good cream, and stir it lightly into your jam: if not sweet enough, add powdered loaf sugar. Mix in the isinglass, not quite cold. When it begins to set, put it into a mould ; it will be fit to turn out in an hour.
PINE-APPLE CREAM.
Rub six or eight ounces of pine-apple jam through a fine sieve into a basin. Put three quarters of a pint of
good cream into another large basin, with the juice of a small lemon, and whisk them to a strong froth: stir them into the jam gently. Mix in half an ounce of isinglass dissolved in water as directed for Lemon Cream. When it begins to set, put it into a mould, and when quite set, turn it into a dish.
RATAFIA CREAM.
Dissolve, as directed for Lemon Cream, a quarter of an ounce of isinglass in a tea-cupful of milk. Break very fine, and sift through a coarse sieve, four ounces of ratafia cakes. Or, pound an ounce of bitter almonds with some sugar. In a large basin, whisk very quickly, till of a light strong froth, half a pint of good cream, and add to it your cake or almonds; when mixed, put in your isinglass, and stir it well up. When it begins to set, put it into a mould, and when set, which will be in an hour, turn it out.