1. Bavaroise {made with Tablet Jelly). — One pint lemon tablet
dissolved in 9 units of water. Add 9 of plantain, pulped with a
little sugar, 1 of apricot jam, and 4 of Maraschino. Whip till cold
and spongy. Or ] pint tablet, 8 units water, 8 units fruit pulp, G
whipped cream or thick custard. Decorate the shape prettily with
preserved apricots.
2. Bavaroise {with Gelatine). — Five units any fruit pulp properly
sweetened, 5 units whipped cream, liqueurs to taste, added to a
custard made with 4 units eggs and 10 units milk, in which 2 units
chip or 1 ground gelatine have been dissolved. Stir till cold, or
whip and set in ice.
3. Blancmange. — Three units chip or Ij ground gelatine, 20 units
milk, 10 cream, 4 of white sugar, 2 almonds✪ Blancmange. Pound the almonds,
mix with the milk, set to stand for an hour. Strain. Dissolve
gelatine and sugar in the milk, add the cream and a few drops of
bitter almonds. Fi'ench blancmange is made entirely with milk of
almonds — about 3 units to 20 of water, as for orgeat.
4. Chocolate Cream. — Three units grated chocolate, 4 of sugar,
30 of milk, 6 of yolk of egg, 3 of chip or ij of ground gelatine✪ Chocolate Cream. Make
a custard with 20 units of the milk, yolks, sugar, and chocolate.
Melt the gelatine with the other 10 units of milk, .and add, stirring
till it cools a little. Set in an oiled mould. If the chocolate is not
flavoured with vanilla, add some. Half cream may be used.
5. Flummery. — Three units of chip or Ij of ground gelatine, G
of loaf or white sugar, 10 of sheiTy, 10 of water, 3 of lemon juice, 3
milk punch, 4 of yolk of egg✪ Flummery. ^ix everything, save gelatine and
water, together. Then add the latter dissolved, and boil for one
minute. Strain into an oiled mould. Another flummery is made
by letting the custard thicken but not boil, and then set’tiisg it in
the mould without straining. Lemon shape is made without the wine,
and with more lemon juice and sugar.
3H
The Complete Indian
6. Fruit Shapes can be made of mangoes, peaches, plums, rasp-
berries, or any kind of fruit, by adding 3 to 4 units of chip or U to
2 units of ground gelatine dissolved in 10 units of water to every
20 units of pulp sweetened to taste. The amount of gelatine de-
pends on the weather. With ice tlie smaller quantity does well at
any season.
_7. Lemon Sponge. — Two units chip or 1 of ground gelatine, 1.5
units of water, 4 of loaf sugar, the juice and rind of two lemons (or
nearly 5 units of liquid), 3 units white of egg✪ Lemon Sponge. Soak the gelatine
111 water, and dissolve over the fire with the sugar and the juice
and rind of the lemons. Strain, and let it cool. When it begins
to thicken and set, add the whites of the eggs well beaten, and
wliisk the whole till quite white and frothy. Pour into a mould
or pile in a glass dish. ’
Page 218 · 4 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
1. Bavaroise {made with Tablet Jelly). — One pint lemon tablet dissolved in 9 units of water. Add 9 of plantain, pulped with a little sugar, 1 of apricot jam, and 4 of Maraschino. Whip till cold and spongy. Or ] pint tablet, 8 units water, 8 units fruit pulp, G whipped cream or thick custard. Decorate the shape prettily with preserved apricots.
2. Bavaroise {with Gelatine). — Five units any fruit pulp properly sweetened, 5 units whipped cream, liqueurs to taste, added to a custard made with 4 units eggs and 10 units milk, in which 2 units chip or 1 ground gelatine have been dissolved. Stir till cold, or whip and set in ice.
3. Blancmange. — Three units chip or Ij ground gelatine, 20 units milk, 10 cream, 4 of white sugar, 2 almonds. Pound the almonds, mix with the milk, set to stand for an hour. Strain. Dissolve gelatine and sugar in the milk, add the cream and a few drops of bitter almonds. French blancmange is made entirely with milk of almonds — about 3 units to 20 of water, as for orgeat.
4. Chocolate Cream. — Three units grated chocolate, 4 of sugar, 30 of milk, 6 of yolk of egg, 3 of chip or ij of ground gelatine. Make a custard with 20 units of the milk, yolks, sugar, and chocolate. Melt the gelatine with the other 10 units of milk, .and add, stirring till it cools a little. Set in an oiled mould. If the chocolate is not flavoured with vanilla, add some. Half cream may be used.
5. Flummery. — Three units of chip or Ij of ground gelatine, G of loaf or white sugar, 10 of sheiTy, 10 of water, 3 of lemon juice, 3 milk punch, 4 of yolk of egg. ^ix everything, save gelatine and water, together. Then add the latter dissolved, and boil for one minute. Strain into an oiled mould. Another flummery is made by letting the custard thicken but not boil, and then setting it in the mould without straining. Lemon shape is made without the wine, and with more lemon juice and sugar.
3H
The Complete Indian
6. Fruit Shapes can be made of mangoes, peaches, plums, raspberries, or any kind of fruit, by adding 3 to 4 units of chip or U to 2 units of ground gelatine dissolved in 10 units of water to every 20 units of pulp sweetened to taste. The amount of gelatine depends on the weather. With ice tlie smaller quantity does well at any season.
_7. Lemon Sponge. — Two units chip or 1 of ground gelatine, 1.5 units of water, 4 of loaf sugar, the juice and rind of two lemons (or nearly 5 units of liquid), 3 units white of egg. Soak the gelatine in water, and dissolve over the fire with the sugar and the juice and rind of the lemons. Strain, and let it cool. When it begins to thicken and set, add the whites of the eggs well beaten, and whisk the whole till quite white and frothy. Pour into a mould or pile in a glass dish. ’
Records on this page
BlancmangeChocolate CreamFlummeryLemon Sponge