Whipped Syllabubs.— Mix a quarter
of a pint of sherry with two table-spoonfuls of
brandy, stix- the mixture into half a pint of
thick cream, and add a little grated nutmeg,
the strained juice of half a lemon, and as much
sugar as will sweeten the syllabub pleasantly✪ Whipped Syllabubs.
Put the cream into glasses, pile whipped cream
upon the sm-face, and serve. Sufficient to fill
eight glasses. Probable cost. Is. without the
sherry and brandy. Time, one hour or more
to whip the cream.
Whips. — Take some small custard-glasses,
half fill them with crumbled macaroons, rata-
fias, and sponge biscuits in equal proportions,
pour upon them a little sherry mixed with a
table-spoonful of brandy, spread a thin layer
of raspberry jam upon them, and cover with
custard. HeajD some whipped cream✪ Whips on the
top of the glasses, and serve.
Whisky Apples, for Dessert.— Take
some large sound sweet apples, pare and core
them without dividing the fruit. Weigh them,
and put them into a preserving-pan with half
a quarter of a pint of whisky, the thin rind
and strained juice of a lemon, one inch and
a half of stick cinnamon, half an inch of stick
vanilla, a piece of whole ginger the size of a
bean, two cloves, and three-quarters of a pound
of loaf sugar✪ Whisky Apples, for Dessert to each pound of apples. Simmer
as gently as possible, and turn them over fre-
quently tin they are tender and quite clear.
Take them up carefully, and put them into
glazed jars. Strain the syrujj, boil quickly
for five minutes, and pour it over the fruit.
Tie bladder over the jars, and store the fruit
in a cool dry place. It will keep for a year or
more. American Newton pippins are the best
for this purpose. Time to simmer the apples,
about an hour and a half. Probable cost. Is. 3d.
for each pound of apples. Sufficient for a des-
sert dish.
Whisky, Apples Stewed in [see Apples
Stewed in Whisky).
Whisky Cordial. — This cordial should
be made when white currants are in season.
Take the thin rind of a large fresh lemon
entirely free from the white bitter part. Put it
into a jar with haH a pint of ripe white cirrrants
stripped from the stalks and a piece of whole
ginger the size of a bean. Pour over the in-
gredients a quart of whisky, and let them in-
fuse for twenty-four hours. Strain the liquor,
sweeten with half a pound of loaf sugar✪ Whisky Cordial, let it
stand twelve hours longer, and bottle for use.
Cork securely. Time, two days.
Whisky Punch. — Rub three or four
large lumps of sugar upon the rind of three
lemons till the yellow part is taken off, and add
more sugar to make up the quantity to six
ounces. Put the sugar into a bowl, squeeze
upon it the juice of two of the lemons, and
pour upon it a pint and a half of boiling water.
Stir the mixture till the sugar is dissolved.
Add a pint of whisky✪ Whisky Punch, and the punch will be
ready for serving.
Whisky Punch (another way).— AVhisky,
when it can bo obtained genuine, is perhaps
the purest spirit of any, and the least noxious
w^hen taken in large quantities. The sugar is
first dissolved in bollhig water, and the spirit
added either in a tumbler or jug, and that is
the general process. Some prefer a little lemon,
in which case the sugar should bo rubbed on the
rind, and the juice added in making the syrup.
It is also a coromon practice to add a spoonful
of raspberry jam, which gives a pleasant taste
to the beverage.
Whisky Punch (another way). — See
Punch, Whisky.
Page 2258 · 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
Whipped Syllabubs.— Mix a quarter of a pint of sherry with two table-spoonfuls of brandy, stir the mixture into half a pint of thick cream, and add a little grated nutmeg, the strained juice of half a lemon, and as much sugar as will sweeten the syllabub pleasantly. Put the cream into glasses, pile whipped cream upon the surface, and serve. Sufficient to fill eight glasses. Probable cost. Is. without the sherry and brandy. Time, one hour or more to whip the cream.
Whips. — Take some small custard-glasses, half fill them with crumbled macaroons, ratafias, and sponge biscuits in equal proportions, pour upon them a little sherry mixed with a table-spoonful of brandy, spread a thin layer of raspberry jam upon them, and cover with custard. HeajD some whipped cream on the top of the glasses, and serve.
Whisky Apples, for Dessert.— Take some large sound sweet apples, pare and core them without dividing the fruit. Weigh them, and put them into a preserving-pan with half a quarter of a pint of whisky, the thin rind and strained juice of a lemon, one inch and a half of stick cinnamon, half an inch of stick vanilla, a piece of whole ginger the size of a bean, two cloves, and three-quarters of a pound of loaf sugar to each pound of apples. Simmer as gently as possible, and turn them over frequently till they are tender and quite clear. Take them up carefully, and put them into glazed jars. Strain the syrujj, boil quickly for five minutes, and pour it over the fruit. Tie a bladder over the jars, and store the fruit in a cool dry place. It will keep for a year or more. American Newton pippins are the best for this purpose. Time to simmer the apples, about an hour and a half. Probable cost. Is. 3d. for each pound of apples. Sufficient for a dessert dish.
Whisky, Apples Stewed in [see Apples Stewed in Whisky).
Whisky Cordial. — This cordial should be made when white currants are in season. Take the thin rind of a large fresh lemon entirely free from the white bitter part. Put it into a jar with haH a pint of ripe white currants stripped from the stalks and a piece of whole ginger the size of a bean. Pour over the ingredients a quart of whisky, and let them infuse for twenty-four hours. Strain the liquor, sweeten with half a pound of loaf sugar, let it stand twelve hours longer, and bottle for use. Cork securely. Time, two days.
Whisky Punch. — Rub three or four large lumps of sugar upon the rind of three lemons till the yellow part is taken off, and add more sugar to make up the quantity to six ounces. Put the sugar into a bowl, squeeze upon it the juice of two of the lemons, and pour upon it a pint and a half of boiling water. Stir the mixture till the sugar is dissolved. Add a pint of whisky, and the punch will be ready for serving.
Whisky Punch (another way).— Whisky, when it can bo obtained genuine, is perhaps the purest spirit of any, and the least noxious w^hen taken in large quantities. The sugar is first dissolved in boiling water, and the spirit added either in a tumbler or jug, and that is the general process. Some prefer a little lemon, in which case the sugar should bo rubbed on the rind, and the juice added in making the syrup. It is also a coromon practice to add a spoonful of raspberry jam, which gives a pleasant taste to the beverage.
Whisky Punch (another way). — See Punch, Whisky.
Records on this page
Whipped SyllabubsWhipsWhisky Apples, for DessertWhisky CordialWhisky Punch