loaf sugar ; the half of the white of an egg✪ Isinglass Jelly beaten
on a plate may be added. Put the stewpan on
the fire, and occasionally stir its contents. The
moment they boil place the stewjian at the
corner of the fii-e, and let the jelly simmer
very gently for fifteen minutes; then strain
through a fine lawn sieve. This jelly may be
flavoured with lemon-juice, maraschino, or
noyeau.
Lemonade. —Peel the thin rind of one or two
fresh lemons without any of the white part ;
put the peel into a j ug, and pour over it a pint
of boiUng water ; add four ounces of loaf sugar,
and cover the jug closely to keep in the steam.
Let it stand till cold, and then add the jiuce
of the lemons ; strain through a fine piece of
musUn into a clean jug or decanter.
Lemon- Water. — Put two slices of lemon
thinly pared into a tea-pot, a little bit of the
peel, and a bit of sugar, or a large spoonful
of capiUau-e ; pour in a pint of boiling water✪ Lemonade,
and stop it closely for two hours.
Light Puddings of Vermicelli., Semolina,
Tapioca, Pice, Ground Pice, ^-c- — Whatever sub-
stance is used, it must first be boiled tender
in milk, then proceeded with as for the other
puddings [see Bread Pudding, Light, &c.), always
taking care that the substance employed is of
a thick consistence before the eggs, &c., are
added. All light puddings, either of bread,
sponge cake, vermicelli, &c., may be flavoured
in various ways by using vaniUa, orange-
flowers, cinnamon, almond, or any other ap-
proved flavours.
Macaroni with Broth. — Take a small quantity
of real Italian macaroni, and boil it in water
till it is just tender. Drain the water off on
a hair sieve, then put the macaroni into a
stewpan with some of the broth, and let it
simmer for flve or six minutes ; season with a
little salt✪ Macaroni with Broth, if preferred.
Meat Jelly, Pestorative. — Take two or three
pounds of the knuckle of veal, the same weight
of fresh-killed gravy beef, and one calf's foot,
cut the meat from the bones, and chop them in
pieces; lay them in the bottom of a stewpan,
and put the meat on the top of them ; then add
as much cold water as will rise two or three
inches above the meat✪ Meat Jelly, Restorative ; let the whole simmer
gently for four hours, taking great care to
remove every particle of scum as it rises in the
flrst boiling. Strain through a fine hair sieve,
and the next morning the whole of the fat can
be taken off.
Mutton Broth. — This is best made with the
scrag-ends of the necks chopped in pieces, then
well washed and soaked in warm water to draw
out the blood, and allowed to simmer for two
hours.
3futton Broth (another way). — This is a very
supporting broth against any kind of weakness.
Boil two pounds of loin of mutton, with a very
large handful of chervil, in two quarts of water✪ Mutton Broth
to one. Take off part of the fat. Any other
herbs or roots may be added. Take half a pint
four times a day.
Orange Jelly.— TJae ozdy half a pint of water
to one ounce of isinglass, and proceed as in the
recijDO Isinglass Jelly. Then rub the rinds of
one lemon and of two oranges on a piece of loaf
sugar, which must be scraped off into a basin,
SIC
(877)
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in which the juice of the lemon and the juice
of five or six oranges✪ Orange Jelly must be squeezed. Then
add the melted isuiglass, and mix well together,
ytrain through a fine sieve.
Page 1807 · 8 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
loaf sugar ; the half of the white of an egg beaten on a plate may be added. Put the stewpan on the fire, and occasionally stir its contents. The moment they boil place the stewpan at the corner of the fire, and let the jelly simmer very gently for fifteen minutes; then strain through a fine lawn sieve. This jelly may be flavoured with lemon-juice, maraschino, or noyeau.
Lemonade. —Peel the thin rind of one or two fresh lemons without any of the white part ; put the peel into a j ug, and pour over it a pint of boiling water ; add four ounces of loaf sugar, and cover the jug closely to keep in the steam. Let it stand till cold, and then add the jiuce of the lemons ; strain through a fine piece of muslin into a clean jug or decanter.
Lemon- Water. — Put two slices of lemon thinly pared into a tea-pot, a little bit of the peel, and a bit of sugar, or a large spoonful of capillaire ; pour in a pint of boiling water, and stop it closely for two hours.
Light Puddings of Vermicelli., Semolina, Tapioca, Pice, Ground Pice, ^-c- — Whatever substance is used, it must first be boiled tender in milk, then proceeded with as for the other puddings [see Bread Pudding, Light, &c.), always taking care that the substance employed is of a thick consistence before the eggs, &c., are added. All light puddings, either of bread, sponge cake, vermicelli, &c., may be flavoured in various ways by using vanilla, orangeflowers, cinnamon, almond, or any other approved flavours.
Macaroni with Broth. — Take a small quantity of real Italian macaroni, and boil it in water till it is just tender. Drain the water off on a hair sieve, then put the macaroni into a stewpan with some of the broth, and let it simmer for five or six minutes ; season with a little salt, if preferred.
Meat Jelly, Pestorative. — Take two or three pounds of the knuckle of veal, the same weight of fresh-killed gravy beef, and one calf's foot, cut the meat from the bones, and chop them in pieces; lay them in the bottom of a stewpan, and put the meat on the top of them ; then add as much cold water as will rise two or three inches above the meat ; let the whole simmer gently for four hours, taking great care to remove every particle of scum as it rises in the flrst boiling. Strain through a fine hair sieve, and the next morning the whole of the fat can be taken off.
Mutton Broth. — This is best made with the scrag-ends of the necks chopped in pieces, then well washed and soaked in warm water to draw out the blood, and allowed to simmer for two hours.
Mutton Broth (another way). — This is a very supporting broth against any kind of weakness. Boil two pounds of loin of mutton, with a very large handful of chervil, in two quarts of water to one. Take off part of the fat. Any other herbs or roots may be added. Take half a pint four times a day.
Orange Jelly.— Use only half a pint of water to one ounce of isinglass, and proceed as in the recipe Isinglass Jelly. Then rub the rinds of one lemon and of two oranges on a piece of loaf sugar, which must be scraped off into a basin,
SIC
(877)
SIL
in which the juice of the lemon and the juice of five or six oranges must be squeezed. Then add the melted isinglass, and mix well together, ytrain through a fine sieve.
Records on this page
Isinglass JellyLemonadeLemon WaterMacaroni with BrothMeat Jelly, RestorativeMutton BrothMutton BrothOrange Jelly