1. Peel and core the apples. 2. Stew them with
2 ozs. of loaf sugar till tender, and lay them on a deep
glass dish. 3. Mix a little gelatine in the syrup in
which they were cooked, and colour with cochineal.
4. Pour some syrup over the apples, and the rest on
a plate. 5. Whip some cream and place it on the
apples. 6. Cut the jelly out in fancy shapes, and
ornament the top of the cream.
Italian Cream .
295
STRAWBERRY ICE PUDDING.
Ingredients.
Ice. 2 pints Strawberries. 1 oz. of Isinglass.
J lb. of Loaf-Sugar. Almonds.
1. Take two pints of strawberries, pick them, and
put them in a basin with half a pound of pounded
loaf-sugar. 2. Let them remain a few minutes. 3.
Pass them through a hair sieve. 4. Melt in a
small stewpan over the fire one ounce of isinglass in
half a pint of water. 5. When cold strain it through
a fine sieve into the pure'e, and thoroughly mix by
stirring with a wooden spoon. 6. Take a plain
mould, which may be decorated with blanched
almonds. 7. Fill it with the puree, and put it on the
ice. 9. Cover the top with a stewpan lid, and then
put on ice. 10. Let it remain two hours and it is
ready.
Precautions. — Be careful in turning it out, and do
not add the water till quite cold.
ITALIAN CREAM.
Ingredients.
^ oz. Isinglass. Sugar. Milk. & pint Cream.
2 Lemons. Sherry✪ Italian Cream.
1. Simmer and dissolve half an ounce of isinglass
in sufficient milk to cover it, with the thin outer rind
of half a lemon. 2. Whip up half a pint of cream
with the juice of one or two lemons, half a gill of
sherry, and a dessert-spoonful of pounded loaf-sugar.
3 When the isinglass is all dissolved (remove the
lemon rind), and, while just warm, stir the whole
296
Buckmaster s Cookery.
together in a basin. 4. Put it into a mould, stirring to
prevent any settlement. 5. Surround the mould with
ice. This cream may be flavoured with any liqueur,
with raspberry, strawberry, or any other fruits, instead
of lemon, and coloured, if necessary, with cochineal.
Precautions. — The isinglass must be thoroughly
dissolved before mixing.
APPLE FRITTERS.
Ingredients.
Apples. Batter. Hot Fat. Pounded Loaf-Sugar.
1. Prepare a batter as directed in page 186.✪ Apple Fritters 2. Peel
some apples, Ribston or Blenheim pippins are the best.
3. Remove the core with a vegetable cutter, and cut
the apples across into slices of about three-eighths of
an inch. 4. Roll in pounded loaf-sugar, and dip the
slices into frying batter and fry in hot fat till they are of
a nice yellow colour and crisp. 5. Remove them on
to a cloth and sprinkle with pounded loaf-sugar. 6.
Arrange them in a heap on a hot napkin and serve.
Precautions. — The temperature of the fat should
be slightly increased after adding the fritters.
MEDLAR JELLY OR ENGLISH GUAVA.
Ingredients.
6 ripe Medlars. g lb. of Sugar.✪ Medlar Jelly or English Guava
1. Wash the medlars and put them into a preserv-
ing-pan, with sufficient water to cover. 2. Put on
the lid, and let them simmer slowly all day until
reduced to a pulp. 3. Put pulp and water into a
Tapioca Cream.
297
jelly-bag and keep them all night, that they may not
dry; do not pulp them, the juice must run of itself, or
it would be thick. 4. Next day add f lb. of sugar to
every pint of juice. 5. Boil about an hour until it is
quite clear and inclined to set. 6. When the sugar is
added stir it, but not before. 7. Put into pots and
tie down.
SNOWDON PUDDING. ✪ Tapioca Cream
Page 130 · 6 recipe records on this page
Presented as published in 1887. 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
1. Peel and core the apples. 2. Stew them with 2 ozs. of loaf sugar till tender, and lay them on a deep glass dish. 3. Mix a little gelatine in the syrup in which they were cooked, and colour with cochineal. 4. Pour some syrup over the apples, and the rest on a plate. 5. Whip some cream and place it on the apples. 6. Cut the jelly out in fancy shapes, and ornament the top of the cream.
Italian Cream .
STRAWBERRY ICE PUDDING.
Ingredients.
Ice. 2 pints Strawberries. 1 oz. of Isinglass.
J lb. of Loaf-Sugar. Almonds.
1. Take two pints of strawberries, pick them, and put them in a basin with half a pound of pounded loaf-sugar. 2. Let them remain a few minutes. 3. Pass them through a hair sieve. 4. Melt in a small stewpan over the fire one ounce of isinglass in half a pint of water. 5. When cold strain it through a fine sieve into the puree, and thoroughly mix by stirring with a wooden spoon. 6. Take a plain mould, which may be decorated with blanched almonds. 7. Fill it with the puree, and put it on the ice. 9. Cover the top with a stewpan lid, and then put on ice. 10. Let it remain two hours and it is ready.
Precautions. — Be careful in turning it out, and do not add the water till quite cold.
ITALIAN CREAM.
Ingredients.
^ oz. Isinglass. Sugar. Milk. & pint Cream.
2 Lemons. Sherry.
1. Simmer and dissolve half an ounce of isinglass in sufficient milk to cover it, with the thin outer rind of half a lemon. 2. Whip up half a pint of cream with the juice of one or two lemons, half a gill of sherry, and a dessert-spoonful of pounded loaf-sugar. 3 When the isinglass is all dissolved (remove the lemon rind), and, while just warm, stir the whole
Buckmaster s Cookery.
together in a basin. 4. Put it into a mould, stirring to prevent any settlement. 5. Surround the mould with ice. This cream may be flavoured with any liqueur, with raspberry, strawberry, or any other fruits, instead of lemon, and coloured, if necessary, with cochineal.
Precautions. — The isinglass must be thoroughly dissolved before mixing.
APPLE FRITTERS.
Ingredients.
Apples. Batter. Hot Fat. Pounded Loaf-Sugar.
1. Prepare a batter as directed in page 186. 2. Peel some apples, Ribston or Blenheim pippins are the best. 3. Remove the core with a vegetable cutter, and cut the apples across into slices of about three-eighths of an inch. 4. Roll in pounded loaf-sugar, and dip the slices into frying batter and fry in hot fat till they are of a nice yellow colour and crisp. 5. Remove them on to a cloth and sprinkle with pounded loaf-sugar. 6. Arrange them in a heap on a hot napkin and serve.
Precautions. — The temperature of the fat should be slightly increased after adding the fritters.
MEDLAR JELLY OR ENGLISH GUAVA.
Ingredients.
6 ripe Medlars. g lb. of Sugar.
1. Wash the medlars and put them into a preserving-pan, with sufficient water to cover. 2. Put on the lid, and let them simmer slowly all day until reduced to a pulp. 3. Put pulp and water into a
Tapioca Cream.
jelly-bag and keep them all night, that they may not dry; do not pulp them, the juice must run of itself, or it would be thick. 4. Next day add f lb. of sugar to every pint of juice. 5. Boil about an hour until it is quite clear and inclined to set. 6. When the sugar is added stir it, but not before. 7. Put into pots and tie down.
SNOWDON PUDDING.
Records on this page
Italian CreamStrawberry Ice PuddingLemon CreamApple FrittersMedlar Jelly or English GuavaTapioca Cream