Line a glass dish with little ratifia biscuits. Then
place alternate layers of cream (in which the dissolTed
gelatine has been stirred) and of various kinds of fruity
stewed or preserved, the topmost layer being of whipped
cream.
Koni^n Beisspelse— Himmelspeise.
(Rice A la Rbine.)
4 oz. best rice.
\\ pint cream.
I pint whipped cream.
12 leaves of gelatine (i oz.).
4 oz. sugar.
1 vanilla bean.
2 tablespoonsfiil water.
3 M rum.
Scald the rice 4 times, the fourth time with carbonate
of soda in the water. Then boil it in the cream with a
pinch of salt and the vanilla, adding 4 leaves of gelatine,
dissolved in a little boiling water, and the sugar. Stand
the rice on one side to cool, stirringoccasionally. Dissolve
the remaining 8 leaves of gelatine in 2 tablespoonsfiil
boiling water. Add it, with 3 tablespoonsful rum, to
the cream, whisked very stifHy, and then stir into the rice.
Rinse a mould with cold water, fill it with the rice
cream, stand it for at least 2 hours in a cool place, then
turn out and serve with fruit syrup.
Sohlagsahne' mit KafTee.
(Coffee Whipped Cream.)
I pint cream.
Half a vanilla stick pounded
with a little sugar.
8 leaves of gelatine dissolved
in a gill of .strong coffee.
4 oz. si^ar.
Dissolve the gelatine and stir it into the cofiee and
whipped cream, adding the sugar and ranilla. Pour
into a mould, rinsed with cold water, and turn out
when set.
t84 Scklagsakne.
SohlajBBhne mit Sehokolada.
{Chocolate Whipped Crbah.)
I pint cream. I 4 02. chocolate.
8 leaves of gelatine ( J oz. ). | 3 oz. sugar.
} gill water.
Dissolve the gelatine in the water and stir it into the
other ingredients. Prepare as in preceding recipe.
Soblagsahne mit Nilssen.
{Nut Whipped Cream.)
} pint cream. I 4 oz. hazelnut kernels or
8 leaves of gelatine (\ oz.). grated almonds.
^ giU water. | 4 oz. sugar.
Prepare as preceding recipes.
Scblajsaline mit Aprelslnan.
(Orange Whipped Cream.)
f pint cream, I 5 oz. sugar.
I gill orange juice. ✪ Orange Cream2 tablespoonsful lemon juice.
Orange peel rubbed on sugar. | 8 leaves of gelatine (^ oz.).
Dissolve the gelatine in the orange juice and prepare
as the preceding retipes.
SolUagsabne mit Frliohtfln.
(Whipped Cream with various Fruits.)
\ pint cream. I 1 gill fruit syrup.
10 leaves of gelatine. | 1 gill fiaely-chopped fruits✪ Whipped Cream with Various Fruits.
Cut up various kinds of fruit, such as strawlwrries,
Eineapple, peaches, apricots, etc., into small pieces.
Hssolve the gelatine in the fruit syrup and whisk it
with the cream. Rinse a mould with cold water and
fill it with alternate layers of the cream and fruit. Whea
set, turn out.
SONSTIGE SUSSE SPEISER
{Other Sweets.)
\ lb. rice.
I oz. butter.
I quart water.
Zitronenreis.
(Lemon Rice.)
4 tablespoonsful lemon juice.
Grated rind of 2 lemons.
Salt and sugar to taste.
Scald the rice and boil it with the butter and a little
salt. Add the grated rind of 2 lemons, 4 tablespoons-
ful lemon juice and sugar to taste.
For 6 Persons.
\ lb. rice✪ Lemon Rice.
I quart milk.
Hilchreis.
(Rice with Milk.)
Time of Preparation : if hour.
Vanilla, lemon or bitter
almond flavouring.
A little salt.
Scald the rice 3 times, the third time adding a pinch
of carbonate of soda to the boiling water. Drain well
and then throw into the boiling milk ; add whatever
flavouring is desired and boil up. Then cover and draw
on one side, simmering gently until the rice is soft.
Shake the saucepan occasionally.
The flavouring may be omitted and the rice served
with a sprinkling of sugar and cinnamon.
1 86 Sonstige siisse Speisen.
Apfelreis.
(Apple Rice.)
Far 6 /Persons. Time of Preparation d\ hour.
\ lb. rice✪ Rice with Milk.
2 oz. sugar.
2 oz. butter.
I tablespoonful salt,
i^ pint water.
A piece of lemon peel.
a lbs. apples.
Page 77 · 6 recipe records on this page
Presented as published in 1906. 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
Line a glass dish with little ratifia biscuits. Then place alternate layers of cream (in which the dissolved gelatine has been stirred) and of various kinds of fruity stewed or preserved, the topmost layer being of whipped cream.
Königin Reisspeise— Himmelspeise.
(Rice A la Rbine.)
4 oz. best rice.
\\ pint cream.
I pint whipped cream.
12 leaves of gelatine (i oz.).
4 oz. sugar.
1 vanilla bean.
2 tablespoonsfiil water.
3 M rum.
Scald the rice 4 times, the fourth time with carbonate of soda in the water. Then boil it in the cream with a pinch of salt and the vanilla, adding 4 leaves of gelatine, dissolved in a little boiling water, and the sugar. Stand the rice on one side to cool, stirring occasionally. Dissolve the remaining 8 leaves of gelatine in 2 tablespoonsfiil boiling water. Add it, with 3 tablespoonsful rum, to the cream, whisked very stifHy, and then stir into the rice.
Rinse a mould with cold water, fill it with the rice cream, stand it for at least 2 hours in a cool place, then turn out and serve with fruit syrup.
Schlagsahne mit Kaffee.
(Coffee Whipped Cream.)
I pint cream.
Half a vanilla stick pounded with a little sugar.
8 leaves of gelatine dissolved
in a gill of .strong coffee. 4 oz. si^ar.
Dissolve the gelatine and stir it into the cofiee and whipped cream, adding the sugar and vanilla. Pour into a mould, rinsed with cold water, and turn out when set.
t84 Scklagsakne.
Schlagsahne mit Schokolade.
{Chocolate Whipped Cream.)
I pint cream. I 4 02. chocolate.
8 leaves of gelatine ( J oz. ). | 3 oz. sugar. } gill water.
Dissolve the gelatine in the water and stir it into the other ingredients. Prepare as in preceding recipe.
Schlagsahne mit Nüssen.
{Nut Whipped Cream.)
} pint cream. I 4 oz. hazelnut kernels or
8 leaves of gelatine (\ oz.). grated almonds.
^ giU water. | 4 oz. sugar.
Prepare as preceding recipes.
Schlagsahne mit Apfelsinen.
(Orange Whipped Cream.)
f pint cream, I 5 oz. sugar.
I gill orange juice. 2 tablespoonsful lemon juice.
Orange peel rubbed on sugar. | 8 leaves of gelatine (^ oz.).
Dissolve the gelatine in the orange juice and prepare as the preceding recipes.
Schlagsahne mit Früchten.
(Whipped Cream with various Fruits.)
\ pint cream. I 1 gill fruit syrup.
10 leaves of gelatine. | 1 gill fiaely-chopped fruits.
Cut up various kinds of fruit, such as strawberries,
Pineapple, peaches, apricots, etc., into small pieces. Dissolve the gelatine in the fruit syrup and whisk it with the cream. Rinse a mould with cold water and fill it with alternate layers of the cream and fruit. Whea set, turn out.
SONSTIGE SÜSSE SPEISEN
{Other Sweets.)
\ lb. rice. I oz. butter. I quart water.
Zitronenreis.
(Lemon Rice.)
4 tablespoonsful lemon juice. Grated rind of 2 lemons. Salt and sugar to taste.
Scald the rice and boil it with the butter and a little salt. Add the grated rind of 2 lemons, 4 tablespoonsful lemon juice and sugar to taste.
For 6 Persons.
\ lb. rice. I quart milk.
Hilchreis.
(Rice with Milk.)
Time of Preparation : if hour.
Vanilla, lemon or bitter almond flavouring. A little salt.
Scald the rice 3 times, the third time adding a pinch of carbonate of soda to the boiling water. Drain well and then throw into the boiling milk ; add whatever flavouring is desired and boil up. Then cover and draw on one side, simmering gently until the rice is soft. Shake the saucepan occasionally.
The flavouring may be omitted and the rice served with a sprinkling of sugar and cinnamon.
1 86 Sonstige siisse Speisen.
Apfelreis.
(Apple Rice.)
Far 6 /Persons. Time of Preparation d\ hour.
\ lb. rice. 2 oz. sugar. 2 oz. butter.
I tablespoonful salt, i^ pint water. A piece of lemon peel. a lbs. apples.
Records on this page
Orange CreamOrange Whipped CreamWhipped Cream with Various FruitsLemon RiceRice with MilkApple Rice