Blanch the almonds and pound them in a mortar,
adding a little cold water orwhite of egg during the pounding
to keep the almonds from oiling. Whisk the whites of
two eggs to a stiff froth, mix with the almonds, beat well
together to a smooth paste. Ice the cake with a broad
knife, adding layer upon layer, allowing it to dry in
between.
ICE (COCOANUT).
Ingredients.
I Cocoanut grated. ij lb. White Sugai,
Milk of the Cocoanut✪ Ice (Cocoanut).
First put the sugar in an enamelled saucepan on the
fire, with two tablespoon fuls of the milk. When the sugar
is dissolved, add the cocoanut and boil ten minutes. Take
care it does not burn. Oil a tin well, and pour in the
mixture, colouring half with cochineal Leave in mould
till cold. {See COCOANUT Ice.)
ICE CREAM {GINGER).
(Mrs. Southey's Recipe.)
Make a custard with half a pint of milk, the yolks of two
eggs, and three ounces of sugar; add half a pint of whipped
cream and some preserved ginger✪ Ice Cream (Ginger), cut into small pieces,
and freeze. If cream is not procurable, make a little more
custard with the yolks of four eggs. Whip the whites to a
stiff froth and mix with the custard while hot. Add the
preserved ginger when the custard has cooled, and freeze,
104
ICE CREAM— INDIAN PILAU. [I
ICE CREAM {VANILLA).
(Mrs. Southey's Recipe.)
Make a custard with three eggs and half a pint of milk,
sweetened with three ounces of sug^ar. Whip half a pint
of cream and mix with custard. Flavour with essence of
vanilla, and freeze.
ICE (STRAWBERRY WATERS
Crush some ripe strawberries and strain off a pint of
juice ; sweeten with sufficient clarified sugar, and freeze.
INDIAN PILAU.
(Miss Leisching.)
Ingredients.
g oz. of Butter. 3 Onions.
4 Cloves. A tiny piece of Cinnamnk
4 Cardamom Seeds. 12 Peppercorns.
2 Hard-boiled Eggs. \ lb. of Vi^hite Rice✪ Indian Pilau.
A few slices of good Bacon. A young Fowl
A pint of good Stock or Gravy.
(Put all the spices into a muslin bag.)
Slice the onions very fine, fry a nice brown in the
butter, then add the stock, three-quarters of a pound
of good white rice, well mashed, and a few slices of bacon
or corned pork. Put all into a flat saucepan and cover
with one pint of water, taking care to have two inches of
gravy above the rice. When the rice is all but done, have
ready a boiled fowl, nicely trussed, lay it in the middle of
the rice, cover the pot and let it simmer till the rice is nice
and dry; serve with the rice all round the fowl, garnished
with hard-boiled eggs and slices of bacon. Take care to
remove the bag of spices. Shoulder of mutton or lamb
may be done in the same way, only difference, the meat
to be put in raw with the rice, and no stock need be
added.
105
I] IRISH STEW.
IRISH STEW.
Ingredients.
3 lb. Loin or Neck of Mutton. 3 Onions,
S lb. Potatoes. Pepper, Salt.
Rather more than one pint of Water✪ Irish Stew.
Cut the mutton into chops of moderate thickness, pare
and slice the potatoes, and cut the onions in rings. Put
a layer of potatoes at the bottom of the stewing-pan, then
a layer of mutton and onions ; season with pepper and
salt. Proceed in this manner till all is used. Take care
to have plenty of vegetables at the top. Pour in the
water, and let it stew gently for two and a half hours,
keeping the lid of the stewing - pan closely shut.
Occasionally shake the pot to prevent burning.
IRISH STEW (^ANOTHER WAY).
(Our Cape Recipe.)
Page 36 · 6 recipe records on this page
Presented as published in 1891. 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
Blanch the almonds and pound them in a mortar, adding a little cold water or white of egg during the pounding to keep the almonds from oiling. Whisk the whites of two eggs to a stiff froth, mix with the almonds, beat well together to a smooth paste. Ice the cake with a broad knife, adding layer upon layer, allowing it to dry in between.
ICE (COCOANUT).
Ingredients.
I Cocoanut grated. ij lb. White Sugai,
Milk of the Cocoanut.
First put the sugar in an enamelled saucepan on the fire, with two tablespoon fuls of the milk. When the sugar is dissolved, add the cocoanut and boil ten minutes. Take care it does not burn. Oil a tin well, and pour in the mixture, colouring half with cochineal Leave in mould till cold. {See COCOANUT Ice.)
ICE CREAM {GINGER). (Mrs. Southey's Recipe.)
Make a custard with half a pint of milk, the yolks of two eggs, and three ounces of sugar; add half a pint of whipped cream and some preserved ginger, cut into small pieces, and freeze. If cream is not procurable, make a little more custard with the yolks of four eggs. Whip the whites to a stiff froth and mix with the custard while hot. Add the preserved ginger when the custard has cooled, and freeze,
ICE CREAM— INDIAN PILAU. [I
ICE CREAM {VANILLA). (Mrs. Southey's Recipe.)
Make a custard with three eggs and half a pint of milk, sweetened with three ounces of sugar. Whip half a pint of cream and mix with custard. Flavour with essence of vanilla, and freeze.
ICE (STRAWBERRY WATERS
Crush some ripe strawberries and strain off a pint of juice ; sweeten with sufficient clarified sugar, and freeze.
INDIAN PILAU. (Miss Leisching.)
Ingredients.
g oz. of Butter. 3 Onions.
4 Cloves. A tiny piece of Cinnamon
4 Cardamom Seeds. 12 Peppercorns.
2 Hard-boiled Eggs. \ lb. of Vi^hite Rice.
A few slices of good Bacon. A young Fowl A pint of good Stock or Gravy. (Put all the spices into a muslin bag.)
Slice the onions very fine, fry a nice brown in the butter, then add the stock, three-quarters of a pound of good white rice, well mashed, and a few slices of bacon or corned pork. Put all into a flat saucepan and cover with one pint of water, taking care to have two inches of gravy above the rice. When the rice is all but done, have ready a boiled fowl, nicely trussed, lay it in the middle of the rice, cover the pot and let it simmer till the rice is nice and dry; serve with the rice all round the fowl, garnished with hard-boiled eggs and slices of bacon. Take care to remove the bag of spices. Shoulder of mutton or lamb may be done in the same way, only difference, the meat to be put in raw with the rice, and no stock need be added.
I] IRISH STEW.
IRISH STEW.
Ingredients.
3 lb. Loin or Neck of Mutton. 3 Onions,
S lb. Potatoes. Pepper, Salt.
Rather more than one pint of Water.
Cut the mutton into chops of moderate thickness, pare and slice the potatoes, and cut the onions in rings. Put a layer of potatoes at the bottom of the stewing-pan, then a layer of mutton and onions ; season with pepper and salt. Proceed in this manner till all is used. Take care to have plenty of vegetables at the top. Pour in the water, and let it stew gently for two and a half hours, keeping the lid of the stewing - pan closely shut. Occasionally shake the pot to prevent burning.
IRISH STEW (^ANOTHER WAY). (Our Cape Recipe.)
Records on this page
Ice (Cocoanut)Ice Cream (Ginger)Ice Cream (Vanilla)Indian PilauIndian PilauIrish Stew