Banana Cream. — -Skin and pound to a pulp with five
ounces of sugar, five bananas. Beat half a pint of
cream to a stiff froth, add the bananas and the juice
of two lemons; mix all together, take a little gelatine✪ Banana Cream
and dissolve in a little hot water, and add to the
bananas; beat for a few minutes, fill a mould and set
in a cool place.
Orangeade Custard. — Squeeze out the juice of half
a dozen juicy oranges on to a quarter of a pound of
crystallised sugar in an enamelled saucepan. Stir it
over a gentle heat on the gas stove until all the sugar
has been dissolved. Allow it to get nearly cold, when
add a quarter of a pint of cream, mixed with the
yolks of two eggs✪ Orangeade Custard. Place the custard into a jar and
stand it into a saucepan of boiling water. Stir it well
until it thickens. Serve in custard glasses with a little
grated orange peel sprinkled on the top of each.
Cream Baskets. — Beat a quarter of a pound of
butter and a quarter of a pound of sugar to a cream,
adding six ounces of flour and two well-beaten eggs
alternately and by degrees, and lastly a little essence
of any kind, and half a teaspoonful of baking powder.
Bake in deep but fancy patty pans, in a rather quick
oven, about ten minutes. Whip up a quarter of a
pint of double cream, add a little sugar✪ Cream Baskets and essence to
it, cut a piece out of the middle of each cake, fill with
cream ; cut slices of angelica and preserved cherries,
form handles with the angelica, and put half a cherry
on top of cream.
Apricot Cream. — Take a tin of apricots, pass
through a sieve with four ounces of sugar. Dissolve
a little gelatine in a little hot water, mix with the
pur6e of apricot, then whip half a pint of cream✪ Apricot Cream stiffly,
stir well, add a few drops of cochineal, and pour into
a mould.
Normandy Cream. — Put half a pint of cream and
half a pint of milk, sugar to taste, and half an ounce
GAS COOKERY BOOK.
167
of gelatine and a little vanilla flavouring✪ Normandy Cream, stir
all together, place it on the gas, blit do not allow it to
boil. Wet a mould and arrange some candied fruit
in the bottom ; pour in some of the cream, and allow
it to cool. When quite cool place some more candied
fruits and add more cream. Continue this until the
mould is full. Place it on some ice or in a very cool
place to set.
Lemon Jelly. — Ingredients. — 6 lemons, 1 J pints of
water, 6 ozs. loaf sugar, 1 inch of cinnamon, 2J ozs.
leaf gelatine, 4 cloves, 2 eggs✪ Lemon Jelly.
Take a bright clean stew-pan, and put into it the
pint and half of water, the juice of six lemons, and
the rinds of two peeled very thinly; add the sugar,
cinnamon, cloves, and gelatine. Put the stew-pan
on the gas-stove, and stir with a wooden spoon until
the gelatine is melted, then add the crushed shells of
two eggs and the whites half whipped. Take a whisk
and whisk the contents of the stew-pan until the jelly
comes to the boil. Stop whisking as soon as that
occurs, and let the scum formed rise quite to the top
of the stew-pan ; then turn out the gas and leave it
for 20 minutes for the scum to harden. Take a clean
cloth or serviette, fixing the cloth on to the four legs
of a chair turned upside down ; pour some boiling-
water through first to make the cloth hot, and strain
the jelly through it, placing a basin underneath.
Page 92 · 6 recipe records on this page
Presented as published in 1900. 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
Banana Cream. — Skin and pound to a pulp with five ounces of sugar, five bananas. Beat half a pint of cream to a stiff froth, add the bananas and the juice of two lemons; mix all together, take a little gelatine and dissolve in a little hot water, and add to the bananas; beat for a few minutes, fill a mould and set in a cool place.
Orangeade Custard. — Squeeze out the juice of half a dozen juicy oranges on to a quarter of a pound of crystallised sugar in an enamelled saucepan. Stir it over a gentle heat on the gas stove until all the sugar has been dissolved. Allow it to get nearly cold, when add a quarter of a pint of cream, mixed with the yolks of two eggs. Place the custard into a jar and stand it into a saucepan of boiling water. Stir it well until it thickens. Serve in custard glasses with a little grated orange peel sprinkled on the top of each.
Cream Baskets. — Beat a quarter of a pound of butter and a quarter of a pound of sugar to a cream, adding six ounces of flour and two well-beaten eggs alternately and by degrees, and lastly a little essence of any kind, and half a teaspoonful of baking powder. Bake in deep but fancy patty pans, in a rather quick oven, about ten minutes. Whip up a quarter of a pint of double cream, add a little sugar and essence to it, cut a piece out of the middle of each cake, fill with cream ; cut slices of angelica and preserved cherries, form handles with the angelica, and put half a cherry on top of cream.
Apricot Cream. — Take a tin of apricots, pass through a sieve with four ounces of sugar. Dissolve a little gelatine in a little hot water, mix with the puree of apricot, then whip half a pint of cream stiffly, stir well, add a few drops of cochineal, and pour into a mould.
Normandy Cream. — Put half a pint of cream and half a pint of milk, sugar to taste, and half an ounce
of gelatine and a little vanilla flavouring, stir all together, place it on the gas, but do not allow it to boil. Wet a mould and arrange some candied fruit in the bottom ; pour in some of the cream, and allow it to cool. When quite cool place some more candied fruits and add more cream. Continue this until the mould is full. Place it on some ice or in a very cool place to set.
Lemon Jelly. — Ingredients. — 6 lemons, 1 J pints of water, 6 ozs. loaf sugar, 1 inch of cinnamon, 2J ozs. leaf gelatine, 4 cloves, 2 eggs.
Take a bright clean stew-pan, and put into it the pint and half of water, the juice of six lemons, and the rinds of two peeled very thinly; add the sugar, cinnamon, cloves, and gelatine. Put the stew-pan on the gas-stove, and stir with a wooden spoon until the gelatine is melted, then add the crushed shells of two eggs and the whites half whipped. Take a whisk and whisk the contents of the stew-pan until the jelly comes to the boil. Stop whisking as soon as that occurs, and let the scum formed rise quite to the top of the stew-pan ; then turn out the gas and leave it for 20 minutes for the scum to harden. Take a clean cloth or serviette, fixing the cloth on to the four legs of a chair turned upside down ; pour some boilingwater through first to make the cloth hot, and strain the jelly through it, placing a basin underneath.
Records on this page
Banana CreamOrangeade CustardCream BasketsApricot CreamNormandy CreamLemon Jelly