ZABAIONE Beat together, hard, for six minutes, six
eggs and four teaspoonfuls of powdered
sugar in a double boiler and place over a gentle lire, never ceas-
ing to whip until the contents become stiff enough to sustain a
coffee spoon upright in the middle. While whipping add three
wineglassfuls of Marsala and one liqueur glass of Maraschino
brandy✪ Zabaione. Pour into tall glasses or cups and serve either hot
or cold.
PLAUllbSALA Halve six fine peaches, not too ripe, and
PHINXESSE place in saucepan with concave side up.
Take one peach, peeled, and mince with a
dozen macaroons, adding the yolk of an egg and half an ounce
of sugar. Mix all well together and with this fdl the half
peaches. Moisten all with half a cup of white wine and
sprinkle with sugar. Bake in a hot oven ten minutes and pour
over zabaione and serve. This will make a most delicious
dessert dish.
134
A FEW RARE RECIPES
Add the beaten yolks of seven eggs to
one pint of boiling milk, one cup of sugar, SULTANA
one-half teaspoonful of vanilla, one-quarter ROLL
teaspoonful of almond extract. When thick add two and a half
cups of thick cream. Cool and freeze. Line the bottom of a
mold with Sultana raisins which have been soaked in sherry
wine twenty-four hours. Put a layer of frozen cream, then
raisins, continuing until all is used. Pack in ice and salt two
hours and serve with caramel sauce.
Butter the inside of a saucepan. Put rvR/vMPT
in two ounces of unsweetened chocolate ^^irrF
and melt over hot water. Add two cups of bALLn
light brown sugar and mix well. Add one ounce of butter and
half a cup of rich milk. Cook until mixture forms a soft ball
when tested in cold water. Flavor with vanilla and pour, while
hot, over each service of the roll. It immediately hardens,
forming a delicious caramel covering to the ice cream.
Take one pound of mild American \vt7t qm
cheese and put in saucepan. Add five oAR^nrr
wineglassful of old ale, ✪ Sultana Roll place over the fire RAREBir
and stir until it is thoroughly blended and melted. Pour this
over slices of delicately browned toast, serving hot.
Take of the best Mocha coffee one part,
of the best Java coffee two parts. Put six COFFEE
tablespoonfuls of the mixture into a bowl ROYAL
and add an egg, well beaten. Stir the mixture five minutes. Add
half a cup of cold water, cover tightly and let stand several
hours. Put into a coffeepot the coffee mixture and add four
large cups of boiling water, stirring constantly. Let it boil
briskly for five minutes only then set on the back of the stove
five minutes. Before serving add a small tablespoonful of pure
French brandy to each cup. Sweeten to taste.
Mix at table and serve on hot, toasted rftna
Bent's biscuit. Take a quarter of a pound rVROT
of ripe, dark Roquefort cheese and rub
with a piece of butter the size of a walnut until smooth, adding
a teaspoonful of Worcestershire sauce and a wineglassful of
sherry, with a pinch of paprika, rubbing until it is smooth.
This is best mixed in shallow bowl or soup plate.
Beat separately the yolks and whites VTRTTXTA
of ten eggs, the yolks to a soft cream. To "prr \Tnrr
the beaten yolks add one pound of granu- ^^^ isubu
lated sugar, beating until fully blended and very light. Let one
quart of fresh milk come to a boil and pour over the yolk of
135
A FEW RARE RECIPES ✪ Coffee Royal
Page 70 · 3 recipe records on this page
Presented as published in 1914. 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
ZABAIONE Beat together, hard, for six minutes, six
eggs and four teaspoonfuls of powdered sugar in a double boiler and place over a gentle fire, never ceasing to whip until the contents become stiff enough to sustain a coffee spoon upright in the middle. While whipping add three wineglassfuls of Marsala and one liqueur glass of Maraschino brandy. Pour into tall glasses or cups and serve either hot or cold.
PEACHES A LA PRINCESSE Halve six fine peaches, not too ripe, and place in saucepan with concave side up. Take one peach, peeled, and mince with a dozen macaroons, adding the yolk of an egg and half an ounce of sugar. Mix all well together and with this fill the half peaches. Moisten all with half a cup of white wine and sprinkle with sugar. Bake in a hot oven ten minutes and pour over zabaione and serve. This will make a most delicious dessert dish.
Add the beaten yolks of seven eggs to one pint of boiling milk, one cup of sugar, SULTANA
one-half teaspoonful of vanilla, one-quarter ROLL
teaspoonful of almond extract. When thick add two and a half cups of thick cream. Cool and freeze. Line the bottom of a mold with Sultana raisins which have been soaked in sherry wine twenty-four hours. Put a layer of frozen cream, then raisins, continuing until all is used. Pack in ice and salt two hours and serve with caramel sauce.
Butter the inside of a saucepan. Put FROMENT
in two ounces of unsweetened chocolate SAUCE
and melt over hot water. Add two cups of BALL
light brown sugar and mix well. Add one ounce of butter and half a cup of rich milk. Cook until mixture forms a soft ball when tested in cold water. Flavor with vanilla and pour, while hot, over each service of the roll. It immediately hardens, forming a delicious caramel covering to the ice cream.
Take one pound of mild American WELSH
cheese and put in saucepan. Add five RAREBIT
wineglassful of old ale, place over the fire
and stir until it is thoroughly blended and melted. Pour this over slices of delicately browned toast, serving hot.
Take of the best Mocha coffee one part, of the best Java coffee two parts. Put six COFFEE
tablespoonfuls of the mixture into a bowl ROYAL
and add an egg, well beaten. Stir the mixture five minutes. Add half a cup of cold water, cover tightly and let stand several hours. Put into a coffeepot the coffee mixture and add four large cups of boiling water, stirring constantly. Let it boil briskly for five minutes only then set on the back of the stove five minutes. Before serving add a small tablespoonful of pure French brandy to each cup. Sweeten to taste.
Mix at table and serve on hot, toasted ROQUEFORT
Bent's biscuit. Take a quarter of a pound
of ripe, dark Roquefort cheese and rub
with a piece of butter the size of a walnut until smooth, adding a teaspoonful of Worcestershire sauce and a wineglassful of sherry, with a pinch of paprika, rubbing until it is smooth. This is best mixed in shallow bowl or soup plate.
Beat separately the yolks and whites VIRGINIA
of ten eggs, the yolks to a soft cream. To
the beaten yolks add one pound of granu-
lated sugar, beating until fully blended and very light. Let one quart of fresh milk come to a boil and pour over the yolk of
Records on this page
ZabaioneSultana RollCoffee Royal