"We find it often mentioned in the Bible,
where it is included in the fruits of Palestine,
with the vine, the fig, the olive, and other
' pleasant fiuits.' It likewise grows wild in
Baxbary. PHny says that the Romans brought
it from Carthage in the time of Sylla. It was
likewise well known to the ancient Greeks, and
held in great esteem by them. The story of
Proserpine is familiar, who, having been carried
off by Pluto, was prevented from returning to
the earth in consequence of having tasted of
this fruit in the Elysian fields. Pomegi-anates
are frequently represented in ancient sculp-
ture." The name pomegranate is dei-ived from
"pomum granatum," a kernelled apple.
Pomegranate Water.— Carefully take
out the deep-coloured pips from three ripe
pomegranates, and bruise them well vtAYl the
back of a wooden spoon. Mix with them six
ounces of roughly-powdered sugar, the strained
juice of a lemon, three-quarteis of a pint of
■water, two or three drops of cochineal, and half
a dozen drops of the essence of elder flowers✪ Pomegranate Water if
it is at hand ; if not, it may be dispensed with.
Filter the liquid until it is clear, and it is ready
for serving. Time, about twenty minutes to
prepare. Probable cost, pomegranates, 4d. to
Is. each. Sufficient for a pint and a quarter of
pomegranate water.
Pomegranate Water Ice.— Take the
ruby pips from two ripe pomegranates. Place
them on a fine sieve over a basin, and bruise
them wcU with the back of a wooden spoon to
draw out the juice. With half a pint of this
mix half a pint of strong syrup, the juice of a
large fresh lemon, two or three drops of cochi-
neal, a table-spoonful of orange-flower water,
and the rind of an orange which has been
rubbed upon two or three large lumps of sugar
and crushed to powder ; freeze in the usual way.
Time, about twenty minutes to prepare. Pro-
bable cost, pomegranates, 4d. to Is. each. Suf-
ficient for a little more than a pint of water ice.
Pomfret Puddings.— Rub the rind of a
fresh lemon upon two or three lumps of sugar
until all the yellow part is taken off. Add a
little more sugar to make the weight up to a
quarter of a pound, then crush the sugar to
powder. Beat a quarter of a pound of butter to
a cream. Add a pinch of salt, two well-whisked
eggs, the powdered sugar, and a quarter of a
pound of flour✪ Pomfret Puddings, and beat the mixture briskly for
two or three minutes. Three parts fill some
small cups with it, and bake in a brisk oven.
When the puddings are done enough, turn them
out upon a hot dish, and send wine sauce to
table in a tureen. Time to bake, fifteen to
twenty minutes. Probable cost, 8d. Suificient
for half a dozen cups.
Pomme Mange. — Take two potmds of
apples weighed after they are pared and cored.
Cut them into thin slices, and put them into a
saucejaan with the thinly-cut rind of two small
lemons, half a pint of water, and one pound of
loaf sugar✪ Pomme Mange. Boil the fruit until it is stiff and
dry. Beat briskly for a minute or two, take
out the lemon-rind, and press the apples into
an oiled mould. Put it aside until cold, and
turn out before serving. Time, varying with
the quality of the apples. Probable cost, lOd.
Sufiicient "for a moderate-sized mould.
Pommes, Gateau de (*« Gateau de
Pommes) .
Page 1265 · 5 recipe records on this page
Presented as published in 1892. 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
"We find it often mentioned in the Bible, where it is included in the fruits of Palestine, with the vine, the fig, the olive, and other ' pleasant fruits.' It likewise grows wild in Barbary. PHny says that the Romans brought it from Carthage in the time of Sylla. It was likewise well known to the ancient Greeks, and held in great esteem by them. The story of Proserpine is familiar, who, having been carried off by Pluto, was prevented from returning to the earth in consequence of having tasted of this fruit in the Elysian fields. Pomegi-anates are frequently represented in ancient sculpture." The name pomegranate is derived from "pomum granatum," a kernelled apple.
Pomegranate Water.— Carefully take out the deep-coloured pips from three ripe pomegranates, and bruise them well with the back of a wooden spoon. Mix with them six ounces of roughly-powdered sugar, the strained juice of a lemon, three-quarteis of a pint of ■water, two or three drops of cochineal, and half a dozen drops of the essence of elder flowers if it is at hand ; if not, it may be dispensed with. Filter the liquid until it is clear, and it is ready for serving. Time, about twenty minutes to prepare. Probable cost, pomegranates, 4d. to Is. each. Sufficient for a pint and a quarter of pomegranate water.
Pomegranate Water Ice.— Take the ruby pips from two ripe pomegranates. Place them on a fine sieve over a basin, and bruise them well with the back of a wooden spoon to draw out the juice. With half a pint of this mix half a pint of strong syrup, the juice of a large fresh lemon, two or three drops of cochineal, a table-spoonful of orange-flower water, and the rind of an orange which has been rubbed upon two or three large lumps of sugar and crushed to powder ; freeze in the usual way. Time, about twenty minutes to prepare. Probable cost, pomegranates, 4d. to Is. each. Sufficient for a little more than a pint of water ice.
Pomfret Puddings.— Rub the rind of a fresh lemon upon two or three lumps of sugar until all the yellow part is taken off. Add a little more sugar to make the weight up to a quarter of a pound, then crush the sugar to powder. Beat a quarter of a pound of butter to a cream. Add a pinch of salt, two well-whisked eggs, the powdered sugar, and a quarter of a pound of flour, and beat the mixture briskly for two or three minutes. Three parts fill some small cups with it, and bake in a brisk oven. When the puddings are done enough, turn them out upon a hot dish, and send wine sauce to table in a tureen. Time to bake, fifteen to twenty minutes. Probable cost, 8d. Sufficient for half a dozen cups.
Pomme Mange. — Take two pounds of apples weighed after they are pared and cored. Cut them into thin slices, and put them into a saucejaan with the thinly-cut rind of two small lemons, half a pint of water, and one pound of loaf sugar. Boil the fruit until it is stiff and dry. Beat briskly for a minute or two, take out the lemon-rind, and press the apples into an oiled mould. Put it aside until cold, and turn out before serving. Time, varying with the quality of the apples. Probable cost, lOd. Sufficient "for a moderate-sized mould.
Pommes, Gateau de (*« Gateau de Pommes) .
Records on this page
Pomegranate WaterPomegranate Water IcePomfret PuddingsPuddingPomme Mange