Mix syrup, yolks, peach pulps, noyeau, and a few
drops of vanilla, whip high ; mix with the whipped
cream, and set in ice for one hour and a half in brick-
shaped molds, then turn out (if very firm), and cut in
slices an inch thick, and coat them all over, or on top
and sides, with the chocolate ice, smoothing with a knife
dipped in cold water ; serve in paper cases.
Biscuit Glace a la Thackeray.— One pint of syrup
(32°), one pint of strawberry pulp, fifteen yolks of eggs,
one ounce of vanilla sugar (flavor a little sugar with va-
nilla), half a pint of thick cream✪ Biscuit Glace a la Thackeray.
86 Culture and Cooking.
Mix syrup^ yolks^ strawberry, and yanilla sugar, whip-
ping as before, then add the whij)ped cream lightly ; fill
paper cases, either round or square ; surround each with
a band of stiff paper, to reach half an inch above the
edge of the case, the bands to be pinned together to se-
cure them ; place them in a freezer. When about to send
to table, remove the bands of paper, and coyer with
macaroons bruised fine and browned in the oyen. The
bands of paper are meant to give the biscuit the appear-
ance of haying risen while supposed to bake.
These delicious ices were inyented by Francatelli, the
Queen of England's chief cook, to do homage to the
different great men whose names they bear, on the occa-
sion of preparing dinners giyen in their honor. They
read as if somewhat intricate, but any lady who has ever
had ice cream made at home, and had the patience to
make charlotte russe, need not shrink appalled before
these novelties, or fear for a successful result.
Baba is a cake many call for at a confectioner's, yet
few, if any one, attempts to make it at home. That
the recipes generally offered do not lead to success may be
one reason, and I offer the following, quite sure, if ac-
curately followed, such a baba will result as never was
eaten outside of Paris.
Baba. — One pound of flour ; take one quarter of it,
and make a sponge with half an ounce of compressed
yeast and a little warm water, set it to rise, make a hole
in the rest of the flour, add to it ten ounces of butter,
three eggs, and a dessert-spoonful of sugar, a little salt,
unless your butter salts it enough, which is generally
the case. Beat all together well, then add five more eggs,
one at a time, that is to say, add one egg and beat well,
then another and beat again, and so on until the five are
On Friandises. 8/
used. When the paste leayes the bowl it is beaten
enough, but not before ; then add the sponge to it, and
a large half ounce of citron chopped, the same of cur-
rants, and an ounce and a half of sultana raisins✪ Baba, seed-
less. Let it rise to twice its size, then bake it in an oven
of dark yellow paper heat ; the small round babas are an
innoyation of the pastry-cook to enable him to sell them
uncut. But the baba proper should be baked in a large,
deep, upright tin, such as a large charlotte russe mold,
when they keep for several days fresh, and if they get
stale, make delicious fritters, soaked in sherry and
dipped in frying batter.
Page 47 · 3 recipe records on this page
Presented as published in 1885. 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
Mix syrup, yolks, peach pulps, noyeau, and a few drops of vanilla, whip high ; mix with the whipped cream, and set in ice for one hour and a half in brickshaped molds, then turn out (if very firm), and cut in slices an inch thick, and coat them all over, or on top and sides, with the chocolate ice, smoothing with a knife dipped in cold water ; serve in paper cases.
Biscuit Glace a la Thackeray.— One pint of syrup (32°), one pint of strawberry pulp, fifteen yolks of eggs, one ounce of vanilla sugar (flavor a little sugar with vanilla), half a pint of thick cream.
86 Culture and Cooking.
Mix syrup, yolks, strawberry, and vanilla sugar, whipping as before, then add the whipped cream lightly ; fill paper cases, either round or square ; surround each with a band of stiff paper, to reach half an inch above the edge of the case, the bands to be pinned together to secure them ; place them in a freezer. When about to send to table, remove the bands of paper, and cover with macaroons bruised fine and browned in the oven. The bands of paper are meant to give the biscuit the appearance of having risen while supposed to bake.
These delicious ices were invented by Francatelli, the Queen of England's chief cook, to do homage to the different great men whose names they bear, on the occasion of preparing dinners given in their honor. They read as if somewhat intricate, but any lady who has ever had ice cream made at home, and had the patience to make charlotte russe, need not shrink appalled before these novelties, or fear for a successful result.
Baba is a cake many call for at a confectioner's, yet few, if any one, attempts to make it at home. That the recipes generally offered do not lead to success may be one reason, and I offer the following, quite sure, if accurately followed, such a baba will result as never was eaten outside of Paris.
Baba. — One pound of flour; take one quarter of it, and make a sponge with half an ounce of compressed yeast and a little warm water, set it to rise, make a hole in the rest of the flour, add to it ten ounces of butter, three eggs, and a dessert-spoonful of sugar, a little salt, unless your butter salts it enough, which is generally the case. Beat all together well, then add five more eggs, one at a time, that is to say, add one egg and beat well, then another and beat again, and so on until the five are
On Friandises. 8/
used. When the paste leayes the bowl it is beaten enough, but not before ; then add the sponge to it, and a large half ounce of citron chopped, the same of currants, and an ounce and a half of sultana raisins, seedless. Let it rise to twice its size, then bake it in an oven of dark yellow paper heat ; the small round babas are an innoyation of the pastry-cook to enable him to sell them uncut. But the baba proper should be baked in a large, deep, upright tin, such as a large charlotte russe mold, when they keep for several days fresh, and if they get stale, make delicious fritters, soaked in sherry and dipped in frying batter.
Records on this page
Biscuit Glace a la ThackerayBabaSayarins (Wine Cake)