Strain the liquor through a horse-hair sieve, or if this be
not convenient, through a coarse towel ; let the stock so ex-
tracted stand over night, and then, removing the grease
which will have gathered upon the top, dip a towel in boil-
ing water and wash the surface of the stock, which will be*
found quite firm, having stood for twelve hours.
Now put the stock into a copper or porcelain-lined sauce-
pan, and placing this over the fire, let it melt. Add to the
192 . ICES, CREAMS. AND JELLIES.
melted stock the cinnamon stick, lemon rind and juice, sugar,
and cloves.
Put the whites of eggs together with the shells, which
must have been blanched with boiling water, into a bowl,
beat them slightly, and pour them into the sauce-pan, con-
tinuing to use the egg-whisk until all is boiling.
When this point is reached, draw the sauce-pan immedi-
ately to the side of the fire, and allow its contents to simmer
for ten minutes.
During this time prepare a flannel, or what is better, a
felt bag, by pouring through it a little tepid water; and
when the jelly has simmered ten minutes, pour it through
this bag into a bowl, and repeat the process of straining
until the jelly1 becomes perfectly clear. Pour it into a
mould, and stirring into it the sherry, place the mould upon
ice or in a very c,o<>l place until the jelly sets and becomes
firm enough to turn out and serve.
NOTE. — Brandy may be substituted for the sherry in this prepara-
tion, if desired, and half brandy and half sherry is sometimes used
to make up the quantity prescribed.
Lemon Sponge.— One ounce of gelatine, one pint of water,
two lemons, one half pound of cut loaf sugar, whites of three
eggs✪ Lemon Sponge.
Put the gelatine into a bowl, cover it with the cold water,
and let it soak for twenty minutes. At the end of this time
add to it the rind of the lemons, squeeze over the lemon-
juice, throw in the sugar, and pour all into a copper-er por-
celain-lined sauce-pan, place the sauce-pan over the fire, and
stir its contents until boiling, after which it must be allowed
to boil for two minutes.
At the end of this time pour the mixture through a sieve
into a bowl, and let it remain therein until cold, but not long
enough to «et.
Beat the whites of eggs slightly, pour them into the mix-
ture in the bowl, and stir all together, when aH must be
whisked with an egg-whisk until thick and white, which
will take nearly or quite half an hour.
AP'PLE TRANSPARENCY — WALNUT ICE-CREAM. 193
..Pour the sponge into a mould, stand this in a cool dry
place, and when "set," turn it out upon and serve in a
crystal dessert-dish.
Apple Transparency. — Six la,rge apples, one pint of
water, one half pound of cut loaf sugar, rind of one lemon,
six drops of cochineal, one half ounce of gelatine, white of
one egg✪ Apple Transparency.
Put the gelatine into a bowl, and pour over it half a gill
of the .cold water, and allow it to soak in this for hah0 an
hour.
Pare the apples, and take the core from them, without
breaking the form of the fruit
Put the sugar into a shallow sauce-pan, and with it the
lemon rind ; pour over this the remainder of the cold water,
and stir all until boiling'. Into this syrup throw the apples,
cover the sauce-pan, and placing it over the fire, let all cook
very slowly until the apples become tender, and may" easily
be pierced through with a skewer or fork.
Page 127 · 2 recipe records on this page
Presented as published in 1886. 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
Strain the liquor through a horse-hair sieve, or if this be not convenient, through a coarse towel ; let the stock so extracted stand over night, and then, removing the grease which will have gathered upon the top, dip a towel in boiling water and wash the surface of the stock, which will be found quite firm, having stood for twelve hours.
Now put the stock into a copper or porcelain-lined saucepan, and placing this over the fire, let it melt. Add to the
melted stock the cinnamon stick, lemon rind and juice, sugar, and cloves.
Put the whites of eggs together with the shells, which must have been blanched with boiling water, into a bowl, beat them slightly, and pour them into the sauce-pan, continuing to use the egg-whisk until all is boiling.
When this point is reached, draw the sauce-pan immediately to the side of the fire, and allow its contents to simmer for ten minutes.
During this time prepare a flannel, or what is better, a felt bag, by pouring through it a little tepid water; and when the jelly has simmered ten minutes, pour it through this bag into a bowl, and repeat the process of straining until the jelly becomes perfectly clear. Pour it into a mould, and stirring into it the sherry, place the mould upon ice or in a very cool place until the jelly sets and becomes firm enough to turn out and serve.
NOTE. — Brandy may be substituted for the sherry in this preparation, if desired, and half brandy and half sherry is sometimes used to make up the quantity prescribed.
Lemon Sponge.— One ounce of gelatine, one pint of water, two lemons, one half pound of cut loaf sugar, whites of three eggs.
Put the gelatine into a bowl, cover it with the cold water, and let it soak for twenty minutes. At the end of this time add to it the rind of the lemons, squeeze over the lemonjuice, throw in the sugar, and pour all into a copper or porcelain-lined sauce-pan, place the sauce-pan over the fire, and stir its contents until boiling, after which it must be allowed to boil for two minutes.
At the end of this time pour the mixture through a sieve into a bowl, and let it remain therein until cold, but not long enough to set.
Beat the whites of eggs slightly, pour them into the mixture in the bowl, and stir all together, when aH must be whisked with an egg-whisk until thick and white, which will take nearly or quite half an hour.
AP'PLE TRANSPARENCY — WALNUT ICE-CREAM. 193
..Pour the sponge into a mould, stand this in a cool dry place, and when "set," turn it out upon and serve in a crystal dessert-dish.
Apple Transparency. — Six la,rge apples, one pint of water, one half pound of cut loaf sugar, rind of one lemon, six drops of cochineal, one half ounce of gelatine, white of one egg.
Put the gelatine into a bowl, and pour over it half a gill of the .cold water, and allow it to soak in this for hah0 an hour.
Pare the apples, and take the core from them, without breaking the form of the fruit
Put the sugar into a shallow sauce-pan, and with it the lemon rind ; pour over this the remainder of the cold water, and stir all until boiling'. Into this syrup throw the apples, cover the sauce-pan, and placing it over the fire, let all cook very slowly until the apples become tender, and may" easily be pierced through with a skewer or fork.
Records on this page
Lemon SpongeApple Transparency