Marton Hall Blanc Manger. — (Mrs. Heber’s Family
Becipe, 1830.) — Boil a quart of cream with a little sugar,
the peel of a lemon, and all kinds of spice, for twenty
minutes. Have ready an ounce of soaked gelatine✪ Marton Hall Blanc Manger, add it
to the cream, and give the cream two or three boils
up. Strain through muslin into a china dish. When cold
the Blanc Manger will be stiff, but not so stiff as to need
biting. It should melt in the mouth. If spice is objected
to flavour with a little wine or liqueur. Add this when
the Blanc Manger has begun to cool. Blanc Manger is
very good with compotes of fruit, arranged in the dish round
the compote.
Gooseberry Fool.- — Put a quart of topped and tailed green
Gooseberries in the oven, to let them burst. Rub them through
a sieve ; when cold sweeten the Gooseberries a little, and beat
in cream✪ Gooseberry Fool till the Fool is like thick cream.
Brooks’ Club Strawberry Fool. — ( Family Becipe .) — Rub
a pound of Strawberries through a sieve, with sugar. Add
three-quarters of a pint of cream✪ Brooks’ Club Strawberry Fool, stir together, and beat until
perfectly smooth. Serve in a glass dish, which has been set
on ice.
Orange Fool. — ( Family Becipe .) — Take a pint of cream,
and beat three eggs well. Squeeze into the cream the juice of
six oranges, and the grated peel of one Seville orange. Add a
little sugar✪ Orange Fool. Stir all well over a low fire till it thickens, but on
no account let it boil. Turn it into a glass dish, and let it get
cold.
Black Currant Fool is excellent made like Gooseberry Fool.
Bhubarb Fool is improved by the addition of a little ground
ginger as the Rhubarb is passed through the sieve.
476
CHEESECAKES AND CUSTARDS.
Maids of Honour. — (This is the original recipe for the
Lemon Cheesecakes for which Richmond was famous more than
a century ago) : —
Rub the rind of two large lemons with sugar ; scrape off the
sugar into a basin as it becomes wet with the lemon essence.
Add a quarter of a pound of finely-powdered sugar, a quarter
of a pound of butter, the yolks of four eggs, and the juice of one
lemon✪ Maids of Honour. Put all in a stewpan, beat it with a wooden spoon whilst
on a moderate stove till it thickens, but on no account let it
boil. Set it in a basin to get quite cold. Make puff paste
rolled out a quarter of an inch thick, butter small patty-pans
thickly, cut the paste the proper size with a cutter, and lay it
in the pans, notching round the edges with a sharp knife.
When the lemon is perfectly cold stir into it a tablespoonful of
rich cream, and half fill each cheesecake. Bake them with
great care in a moderate oven. Take them out of the tins
immediately, and keep them warm in the screen on a cloth.
The above quantities will make sixteen Cheesecakes, and the
baking will take twenty minutes. Maids of Honour can be
eaten cold.
Page 329 · 5 recipe records on this page
Presented as published in 1898. 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
Marton Hall Blanc Manger. — (Mrs. Heber’s Family Becipe, 1830.) — Boil a quart of cream with a little sugar, the peel of a lemon, and all kinds of spice, for twenty minutes. Have ready an ounce of soaked gelatine, add it to the cream, and give the cream two or three boils up. Strain through muslin into a china dish. When cold the Blanc Manger will be stiff, but not so stiff as to need biting. It should melt in the mouth. If spice is objected to flavour with a little wine or liqueur. Add this when the Blanc Manger has begun to cool. Blanc Manger is very good with compotes of fruit, arranged in the dish round the compote.
Gooseberry Fool.— — Put a quart of topped and tailed green Gooseberries in the oven, to let them burst. Rub them through a sieve ; when cold sweeten the Gooseberries a little, and beat in cream till the Fool is like thick cream.
Brooks’ Club Strawberry Fool. — ( Family Becipe .) — Rub a pound of Strawberries through a sieve, with sugar. Add three-quarters of a pint of cream, stir together, and beat until perfectly smooth. Serve in a glass dish, which has been set on ice.
Orange Fool. — ( Family Becipe .) — Take a pint of cream, and beat three eggs well. Squeeze into the cream the juice of six oranges, and the grated peel of one Seville orange. Add a little sugar. Stir all well over a low fire till it thickens, but on no account let it boil. Turn it into a glass dish, and let it get cold.
Black Currant Fool is excellent made like Gooseberry Fool. Rhubarb Fool is improved by the addition of a little ground ginger as the Rhubarb is passed through the sieve.
CHEESECAKES AND CUSTARDS.
Maids of Honour. — (This is the original recipe for the Lemon Cheesecakes for which Richmond was famous more than a century ago) : —
Rub the rind of two large lemons with sugar ; scrape off the sugar into a basin as it becomes wet with the lemon essence. Add a quarter of a pound of finely-powdered sugar, a quarter of a pound of butter, the yolks of four eggs, and the juice of one lemon. Put all in a stewpan, beat it with a wooden spoon whilst on a moderate stove till it thickens, but on no account let it boil. Set it in a basin to get quite cold. Make puff paste rolled out a quarter of an inch thick, butter small patty-pans thickly, cut the paste the proper size with a cutter, and lay it in the pans, notching round the edges with a sharp knife. When the lemon is perfectly cold stir into it a tablespoonful of rich cream, and half fill each cheesecake. Bake them with great care in a moderate oven. Take them out of the tins immediately, and keep them warm in the screen on a cloth. The above quantities will make sixteen Cheesecakes, and the baking will take twenty minutes. Maids of Honour can be eaten cold.
Records on this page
Marton Hall Blanc MangerGooseberry FoolBrooks’ Club Strawberry FoolOrange FoolMaids of Honour