Cut a cake of chocolate in very small pieces, boil a pint of water.
When it is at boiling point, add the chocolate ; mill it off the fire until
quite melted. Then place it on a gentle fire till it boils. Pour it into
a basin, and it will keep for some days. When it is required, put a spoonful
or two into fresh milk, boil it with sugar, and mix it well. Mill it to a
fine froth.
After this put it into a jug, stand it in boiling water over a clear fire>
and stir it one way until the eggs are set in the milk, but do not let it boil,
then strain it through a fine silk sieve, and stir into it about half a pint
of thick cream. Freeze and mould it as other ice creams.
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GENERAL
FOR
DIRECTIONS
CAKES.
WHEN making pies and cakes, the first thing to be done is to build
the fire and get the oven just right. Then sift the flour and
measure it ; count and break the eggs ; measure everything that is to be
put into the cake ; lard the pans, and line them with paper. If butter is
put into the cake, the order in which the different ingredients should be
put in is as follows, viz. — Beat the butter to a cream, and then add the
sugar gradually, then spice and any kind of liquor which you use, then
the milk, then the eggs well beaten, then the flour, in which always mix
thoroughly while dry, the soda and cream of tartar ; and, if fruit, let that
always be the last thing to be added.
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PLAIN FROSTING.
PLACE the whites of one, two, or more eggs in a bowl. Throw into
them a tablespoonful of pulverised white sugar. Beat with a wooden
-spoon, adding sugar by the spoonful, and beating well between the
-additions. It is impossible to state the exact amount of sugar, as the size
and freshness of eggs vary so much; but use about one cupful of sugar✪ Plain Frosting
for one white of an egg. If, when drawing the end of a knife-blade
through the frosting on the back of a spoon, it leaves a clean-cut line,
consider the frosting sufficiently beaten. It is best to frost cake while it is
warm. Spread over the cake a thin coating of the frosting, with a long
thin knife. This fills the pores, and the heat of the cake melts the sugar,
causing the frosting to cling very securely. Next put on with a spoon
s ifficient to cover the cake, spreading evenly over the whole surface. After
smoothing, set in a cool place to harden. Lemon juice is the nicest flavouring.
120 —
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Page 47 · 1 recipe record 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
Cut a cake of chocolate in very small pieces, boil a pint of water. When it is at boiling point, add the chocolate ; Mill it off the fire until quite melted. Then place it on a gentle fire till it boils.. Then place it on a gentle fire till it boils. Pour it into a basin, and it will keep for some days. When it is required, put a spoonful or two into fresh milk, boil it with sugar, and mix it well. Mill it to a fine froth.
After this put it into a jug, stand it in boiling water over a clear fire, and stir it one way until the eggs are set in the milk, but do not let it boil, then strain it through a fine silk sieve, and stir into it about half a pint of thick cream. Freeze and mould it as other ice creams.
tfc m jjc W » 0 r ft ft ft * * »[ f
m ® £,ft u,m * fit * w.» a m ti ±
iBj jf,® ffi # is ft ft.® g gs
& m ® m iitr ® ft
x tt * m k m o HR fffl ft, ft in ft
ffl ft yc.ft ft ft 7J ffl T So— ® ft ^
® T.tr ft £ $ « $ £ lit $
118 —
— Jt — M M J:, ■}& /.
f « m m KSo* m *a _
ff ft &.31 PS fa <3 ¥ lol,f tr 4^ z n$ m to>MoW ft.* itm&M m,®>M ©
' & ^,fr s * J*c
% m m 5c *
HR fffi X $a It £,& * £ S ffl m
m¥ <% m m m jn m
M S A if «, H W tk. Wc Hk # M — %f M *£ *,« IIItSA SM,
».i ffl 4- ffl IE ¥ !
4*
T»
Jt
fi &j 4- fS 4c ft
;> t»“ l£ &B fi5
o * 36, 0 A
fa m m z jz
i.z z z m m a x
GENERAL
FOR
DIRECTIONS
CAKES.
WHEN making pies and cakes, the first thing to be done is to build the fire and get the oven just right. Then sift the flour and measure it ; count and break the eggs ; measure everything that is to be put into the cake ; lard the pans, and line them with paper. If butter is put into the cake, the order in which the different ingredients should be put in is as follows, viz. — Beat the butter to a cream, and then add the sugar gradually, then spice and any kind of liquor which you use, then the milk, then the eggs well beaten, then the flour, in which always mix thoroughly while dry, the soda and cream of tartar ; and, if fruit, let that always be the last thing to be added.
6 m 3k » §& I# & Hi.
# m i6 #*. tr » a w m»
a
* t s is a i wm ® « Em » & tk m m
m f? trJJti fottoifc m. &
® * ii in ft w > # o #r
IE
4 « tr ffi 4 ’/ft. * H K ^ o
SfiTiKtf - |
W.z
PLAIN FROSTING.
PLACE the whites of one, two, or more eggs in a bowl. Throw into them a tablespoonful of pulverised white sugar. Beat with a wooden -spoon, adding sugar by the spoonful, and beating well between the -additions. It is impossible to state the exact amount of sugar, as the size and freshness of eggs vary so much; but use about one cupful of sugar for one white of an egg. If, when drawing the end of a knife-blade through the frosting on the back of a spoon, it leaves a clean-cut line, consider the frosting sufficiently beaten. It is best to frost cake while it is warm. Spread over the cake a thin coating of the frosting, with a long thin knife. This fills the pores, and the heat of the cake melts the sugar, causing the frosting to cling very securely. Next put on with a spoon s ifficient to cover the cake, spreading evenly over the whole surface. After smoothing, set in a cool place to harden. Lemon juice is the nicest flavouring.
120 —
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»«r«U8M»fcK»^:»IS3^lf*AS- 5* if 2$ K tt.M # * £ & 3*.
a itk * z m m.m m #.s m st it ® », m
■tiioH if u#, pTo# ® # w a — a m m
mwm A,*.#*, a z a.
i#,7J J? 3.Q OS®M,
Records on this page
Plain Frosting