Beat the yolks of two new laid eggs, and strain into a pint
of new milk with two knobs of white sugar; put it on a stove,
and stir it one way, till it becomes as thick as common cream.
This also does to mix with tea.
Raspberry Cream.
Mash the fruit gently and let them drain; sprinkle a little
sugar over, and that will produce more juice; then put the
juice to some cream and sweeten it ; then, if you choose, low¬
er it with milk ; it will not curdle, which it would if put before
the cream ; but it is best made of raspberry jelly instead of
jam, when fresh fruit cannot be obtained.
Snow Cream.
Put to a quart of cream the whites of three eggs well beaten,
four spoonfuls of sweet wine, sugar to your taste, and a bit
of lemon peel ; whisk it to a froth ; remove the peel and serve
in a dish or glasses, whipping each to prevent its falling.
Calf’s Foot Jelly.
Boil two feet in two quarts of water, till the feet are bro¬
ken and the water half wasted ; strain it; and, when cold,
take off the fat, and remove the jelly from the sediment; then
put it into a saucepan with sugar, raisin wine, and lemon
juice, to your taste, and some lemon peel. When the flavour
is rich, put to it the whites of five eggs well beaten, and
their shells broken ; set the saucepan upon the fire, but do
not stir the jelly when it begins to warm. Let it boil twenty
minutes after it rises to a head ; then pour it through a flan¬
nel jelly bag, first dipping the bag into hot water, to prevent
waste; squeeze it quite dry ; run the jelly through, until
quite clear. Then put it into glasses and forms. The fol¬
lowing mode will greatly facilitate the clearing of the jelly :
— When the mixture has boiled twenty minutes, throw in a
cupful of cold water✪ Calf’s Foot Jelly; let it boil five minutes longer; then
take the saucepan off the fire, covered close, and keep it
half an hour. After which, it will be so clear, as to require
but once passing through the bag.
Stewed Pears.
Pare, and halve or quarter large pears, according to their
size ; throw them into water ; (let the skin be taken off be¬
fore they are divided, to prevent their turning black) ; pack
them in a j ar, and sprinkle as much sugar as will make them
pretty sweet ; add lemon peel, a clove or two, and some all¬
spice cracked ; just cover them with water ; put in a grain
or two of cochineal✪ Stewed Pears to give them a rich colour ; cover them
close, and either bake or stew four hours ; pour the liquor
from them, or sieve it.
Baked Pears.
Those need not be of a very fine sort✪ Baked Pears, but some taste better
than others, and often those that are the least fit to eat raw;
wipe but do not pare, lay them upon tins, bake in a slow
oven ; when enough to bear it, flatten with a silver spoon ;
they should be baked three or four times very gently.
Syllabub.
Put a pint of red or white wine into a bowl, nutmeg grated^
a good deal of sugar; then milk into it three pints of milk✪ Syllabub,
frothed up ; if the wine be not sharp it will reguire more.
Fruit in Jelly.
Put into a basin Haifa pint of clear calf’s foot jelly, and
when it has become stiff, lay in three fine peaches, and a
bunch of grapes, with the stalk upwards, over which put a
few vine leaves✪ Fruit in Jelly, and fill up the bowl with jelly; let it stand
till next day ; then set the bowl in hot water up to the brim
for a minute, then turn it out carefully.
Page 8 · 5 recipe records on this page
Presented as published in 1900. 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
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Beat the yolks of two new laid eggs, and strain into a pint
of new milk with two knobs of white sugar; put it on a stove,
and stir it one way, till it becomes as thick as common cream.
This also does to mix with tea.
Raspberry Cream.
Mash the fruit gently and let them drain; sprinkle a little
sugar over, and that will produce more juice; then put the
juice to some cream and sweeten it ; then, if you choose, low¬
er it with milk ; it will not curdle, which it would if put before
the cream ; but it is best made of raspberry jelly instead of
jam, when fresh fruit cannot be obtained.
Snow Cream.
Put to a quart of cream the whites of three eggs well beaten,
four spoonfuls of sweet wine, sugar to your taste, and a bit
of lemon peel ; whisk it to a froth ; remove the peel and serve
in a dish or glasses, whipping each to prevent its falling.
Calf’s Foot Jelly.
Boil two feet in two quarts of water, till the feet are bro¬
ken and the water half wasted ; strain it; and, when cold,
take off the fat, and remove the jelly from the sediment; then
put it into a saucepan with sugar, raisin wine, and lemon
juice, to your taste, and some lemon peel. When the flavour
is rich, put to it the whites of five eggs well beaten, and
their shells broken ; set the saucepan upon the fire, but do
not stir the jelly when it begins to warm. Let it boil twenty
minutes after it rises to a head ; then pour it through a flan¬
nel jelly bag, first dipping the bag into hot water, to prevent
waste; squeeze it quite dry ; run the jelly through, until
quite clear. Then put it into glasses and forms. The fol¬
lowing mode will greatly facilitate the clearing of the jelly :
— When the mixture has boiled twenty minutes, throw in a
cupful of cold water; let it boil five minutes longer; then
take the saucepan off the fire, covered close, and keep it
half an hour. After which, it will be so clear, as to require
but once passing through the bag.
Stewed Pears.
Pare, and halve or quarter large pears, according to their
size ; throw them into water ; (let the skin be taken off be¬
fore they are divided, to prevent their turning black) ; pack
them in a j ar, and sprinkle as much sugar as will make them
pretty sweet ; add lemon peel, a clove or two, and some all¬
spice cracked ; just cover them with water ; put in a grain
or two of cochineal to give them a rich colour ; cover them
close, and either bake or stew four hours ; pour the liquor
from them, or sieve it.
Baked Pears.
Those need not be of a very fine sort, but some taste better
than others, and often those that are the least fit to eat raw;
wipe but do not pare, lay them upon tins, bake in a slow
oven ; when enough to bear it, flatten with a silver spoon ;
they should be baked three or four times very gently.
Syllabub.
Put a pint of red or white wine into a bowl, nutmeg grated^
a good deal of sugar; then milk into it three pints of milk,
frothed up ; if the wine be not sharp it will reguire more.
Fruit in Jelly.
Put into a basin Haifa pint of clear calf’s foot jelly, and
when it has become stiff, lay in three fine peaches, and a
bunch of grapes, with the stalk upwards, over which put a
few vine leaves, and fill up the bowl with jelly; let it stand
till next day ; then set the bowl in hot water up to the brim
for a minute, then turn it out carefully.