By way of variety,
instead of cutting the cake into portions of an
equal size, cut a large piece for the bottom, and
the remainder gradually smaller and smaller, so
that when they are placed ong ujion another a
border an inch deep may be left round each.
This border may be ornamented with jam of
different colours.
Venetian Cream. — Simmer a pint of milk
with four table-spoonfuls of sugar till the latter
is dissolved. Pour it lukewarm upon the well-
beaten yolks of six eggs, and stir constantly over
a gentle fire till it begins to thicken, but it
must not boil. Stir into it three-quarters of a
pint of isinglass which has been dissolved in a
quarter of a pint of water, and add a quarter of
a pint of thick cream. Mix with the cream
half a pound of jam or candied fruit✪ Venetian Cream of any
kind cut small, and stir the preparation until
it begins to thicken. If this is not done, the
sweetmeats will sink to the bottom. Time,
three-quarters of an hour to make the cream, j
Probable cost, 2s. lOd.' Sufficient for five or
six persons.
Venetian Fritters.— Take three dessert-
spoonfuls of Carolina rice. Wash, pick, and
di-y it, and put it into a saucepan with half a
pint of new milk. Put with it a piece of butter
the size of a walnut, let it boil, and simmer
gently till it is tender and has absorbed all
the milk. Beat it well with a table-spoonful
of powdered sugar and a pinch of salt; and
when cold add a little grated lemon-rind, an
ounce and a half of currants, a large apple
pared, cored, and chopped small, half a tea-
spoonful of flour, and two well-beaten eggs✪ Venetian Fritters.
Keep the mixture in a cool place till wanted.
Drop it in spoonfuls into hot fat, and fry these
over a gentle fire till they are lightly browned.
WTien they are firm upon one side turn them
carefully upon the other. Drain them, and
serve on a hot dish with powdered sugar
sifted over them. Time to fry the fritters, five
or six minutes. Probable cost, 6d. Sufficient
for three or four persons.
Venetian Sauce.— Put half a pint of
white sauce into a saucepan, and add a table-
spoonful of mushroom- juice. Stir it over the
fire for ten minutes, lift it off, and let it cool a
little. Beat the yolks of two eggs in a bowl,
and with them a quarter of a pint of cream.
Stir a little of the sauce into the mixture, and
add it gradually to the rest, together with a
little pepper and salt, a pinch of grated nutmeg,
half a tea-spoonful of powdered sugar, and a
tea- spoonful of lemon- juice. Stir the sauce
briskly over the fire for five minutes, and add
a table-spoonful of chopped parsle✪ Venetian Saucey. Pour it
into the tui'een, stir a small lump of butter into
it, and serve.
Page 2195 · 3 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
By way of variety, instead of cutting the cake into portions of an equal size, cut a large piece for the bottom, and the remainder gradually smaller and smaller, so that when they are placed one upon another a border an inch deep may be left round each. This border may be ornamented with jam of different colours.
Venetian Cream. — Simmer a pint of milk with four table-spoonfuls of sugar till the latter is dissolved. Pour it lukewarm upon the wellbeaten yolks of six eggs, and stir constantly over a gentle fire till it begins to thicken, but it must not boil. Stir into it three-quarters of a pint of isinglass which has been dissolved in a quarter of a pint of water, and add a quarter of a pint of thick cream. Mix with the cream half a pound of jam or candied fruit of any kind cut small, and stir the preparation until it begins to thicken. If this is not done, the sweetmeats will sink to the bottom. Time, three-quarters of an hour to make the cream, j
Probable cost, 2s. lOd.' Sufficient for five or six persons.
Venetian Fritters.— Take three dessertspoonfuls of Carolina rice. Wash, pick, and di-y it, and put it into a saucepan with half a pint of new milk. Put with it a piece of butter the size of a walnut, let it boil, and simmer gently till it is tender and has absorbed all the milk. Beat it well with a table-spoonful of powdered sugar and a pinch of salt; and when cold add a little grated lemon-rind, an ounce and a half of currants, a large apple pared, cored, and chopped small, half a teaspoonful of flour, and two well-beaten eggs. Keep the mixture in a cool place till wanted. Drop it in spoonfuls into hot fat, and fry these over a gentle fire till they are lightly browned. When they are firm upon one side turn them carefully upon the other. Drain them, and serve on a hot dish with powdered sugar sifted over them. Time to fry the fritters, five or six minutes. Probable cost, 6d. Sufficient for three or four persons.
Venetian Sauce.— Put half a pint of white sauce into a saucepan, and add a tablespoonful of mushroom- juice. Stir it over the fire for ten minutes, lift it off, and let it cool a little. Beat the yolks of two eggs in a bowl, and with them a quarter of a pint of cream. Stir a little of the sauce into the mixture, and add it gradually to the rest, together with a little pepper and salt, a pinch of grated nutmeg, half a tea-spoonful of powdered sugar, and a tea- spoonful of lemon- juice. Stir the sauce briskly over the fire for five minutes, and add a table-spoonful of chopped parsley. Pour it into the tureen, stir a small lump of butter into it, and serve.
Records on this page
Venetian CreamVenetian FrittersVenetian Sauce