Spanish Cakes (another way). — Rub six
ounces of butter into a pound of flour. Add a
pinch of salt, three table-spoonfuls of sugar,
and half a tea-spoonful of powdered cinnamon✪ Spanish Buns (another way).
Work the mixture into a paste with two well-
beaten eggs, roll it out the third of an inch
thick, stamp it into fancy shapes, and bake
these in a moderate oven. Time to bake, a
quarter of an hour.
Spanish Cakes (another way).— Put
half a pint of water, a pinch of salt, a quarter
of a pound of fresh butter, and two table-
spoonfuls of sifted sugar into a delicately clean
saucepan over a gentle fire. Stir the mixture
until it begins to boil, then draw it from the
fire, and dredge into it five ounces of dried
flour. Stir it briskly till it forms a soft, firm
paste. Add any kind of flavouring, and work in
— one at a time — three well-beaten eggs. Form
the paste into balls the size of a walnut, brush
these over with beaten egg, and sprinkle upon
them chopped almonds which have been shaken
in a small portion of the white of one of the
eggs mixed with pounded sugar. Bake the
cakes in a weU-heated oven, and when they
are lightly coloured they are done enough. If
liked, a spoonful of jam may be introduced into
the centre of the cakes before they are sent to
table.
Spanish Chestnut Soup.— Take fifty
large Spanish chestnuts. Throw them into a
pan of warm water, and when this is hot enough
to burn the fingere take the nuts out, peel and
scrape them, and throw each one as it is done
into a pan of cold water. When all are ready,
wipe the chestnuts, cover them with good stock,
and let them simmer gently till they break
when touched with a spoon or fork. Drain and
crush them, mix with them a quart of stock,
and rub the soup thi-ough a fine sieve. Add as
much salt, cayenne, and mace as will flavour it
pleasantly. JBoil it up again, mix with it o£P
the fire a quarter of a pint of boiling cream✪ Spanish Chestnut Soup,
and serve immediately. If its sweetness is
not objected to, the whole or part of the stock
in which the chestnuts were boiled may be added
to the soup. If brown soup is preferred instead
of white, the chestnuts, after being scalded,
peeled, and scraped, may be steamed with two
ounces of butter, a sliced onion, half an ounce
of loaf sugar, and a little pepper and salt.
When tender, they should be drained and
crushed, mixed with a quart of good brown
gravy, and then boiled and rubbed through a
fine sieve reversed. The puree, when made hot,
will be ready for serving. Time to boil the
chestnuts, three-quarters of an hour. Suflicient
for six or eight persons.
Spanish Cream.— Boil half an ounce of
isinglass in a quarter of a pint of water till
it is dissolved. WTien nearly cold, strain it
through muslin, and mix with it a pint of
cream or milk. Stir it over the fire till it boils,
let it cool a little, then add gradually the well-
beaten yolks of three eggs, any flavouring that
may be preferred, and a glassful of light wine✪ Spanish Cream.
Stir it until nearly cold, pour it into a damp
mould, and put it in a cool place till set.
When wanted for use, dip it into hot water for
half a minute, shake it well to loosen the edges,
place the dish upon the mould, and turn it out
quickly. Time, two or three minutes to boil
the preparation. Suflicient for a pint and a
half of cream. Probable cost, if made with
cream, and exclusive of the wine, 2s. 6d.
Page 1869 · 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
Spanish Cakes (another way). — Rub six ounces of butter into a pound of flour. Add a pinch of salt, three table-spoonfuls of sugar, and half a tea-spoonful of powdered cinnamon. Work the mixture into a paste with two wellbeaten eggs, roll it out the third of an inch thick, stamp it into fancy shapes, and bake these in a moderate oven. Time to bake, a quarter of an hour.
Spanish Cakes (another way).— Put half a pint of water, a pinch of salt, a quarter of a pound of fresh butter, and two tablespoonfuls of sifted sugar into a delicately clean saucepan over a gentle fire. Stir the mixture until it begins to boil, then draw it from the fire, and dredge into it five ounces of dried flour. Stir it briskly till it forms a soft, firm paste. Add any kind of flavouring, and work in — one at a time — three well-beaten eggs. Form the paste into balls the size of a walnut, brush
these over with beaten egg, and sprinkle upon them chopped almonds which have been shaken in a small portion of the white of one of the eggs mixed with pounded sugar. Bake the cakes in a weU-heated oven, and when they are lightly coloured they are done enough. If liked, a spoonful of jam may be introduced into the centre of the cakes before they are sent to table.
Spanish Chestnut Soup.— Take fifty large Spanish chestnuts. Throw them into a pan of warm water, and when this is hot enough to burn the fingers take the nuts out, peel and scrape them, and throw each one as it is done into a pan of cold water. When all are ready, wipe the chestnuts, cover them with good stock, and let them simmer gently till they break when touched with a spoon or fork. Drain and crush them, mix with them a quart of stock, and rub the soup through a fine sieve. Add as much salt, cayenne, and mace as will flavour it pleasantly. JBoil it up again, mix with it off the fire a quarter of a pint of boiling cream, and serve immediately. If its sweetness is not objected to, the whole or part of the stock in which the chestnuts were boiled may be added to the soup. If brown soup is preferred instead of white, the chestnuts, after being scalded, peeled, and scraped, may be steamed with two ounces of butter, a sliced onion, half an ounce of loaf sugar, and a little pepper and salt. When tender, they should be drained and crushed, mixed with a quart of good brown gravy, and then boiled and rubbed through a fine sieve reversed. The puree, when made hot, will be ready for serving. Time to boil the chestnuts, three-quarters of an hour. Suflicient for six or eight persons.
Spanish Cream.— Boil half an ounce of isinglass in a quarter of a pint of water till it is dissolved. When nearly cold, strain it through muslin, and mix with it a pint of cream or milk. Stir it over the fire till it boils, let it cool a little, then add gradually the wellbeaten yolks of three eggs, any flavouring that may be preferred, and a glassful of light wine. Stir it until nearly cold, pour it into a damp mould, and put it in a cool place till set. When wanted for use, dip it into hot water for half a minute, shake it well to loosen the edges, place the dish upon the mould, and turn it out quickly. Time, two or three minutes to boil the preparation. Suflicient for a pint and a half of cream. Probable cost, if made with cream, and exclusive of the wine, 2s. 6d.
Records on this page
Spanish Buns (another way)Spanish Cakes (another way)Spanish Cakes (another way)Spanish Chestnut SoupSpanish Cream