FRANGIPANE — Beat four eggs together slightly and mix well with four table-
spoonfuls of flour ; thin with one quart of fresh milk, well sweetened ; add one-half a
cupful of orange-flower water and six finely powdered macaroons✪ Frangipane. Pour this mixture
into a saucepan and stir it over the fire until it thickens, then pour it over any kind of
preserved fruit, and bake in a slow oven one-half hour. Serve cold.
JESSINA SULTANA — Sift one-half pound of flour in a bowl. Into
the center of this put six ounces of butter and the yolks of two eggs, grated
peel of one-half a lemon and two tablespoonfuls of water. Mix to a firm
paste. Blend four ounces of almond paste with the whites of two eggs,
mix the two pastes together on a floured board and work until per-
fectly smooth, then place on ice for an hour. Fill the shells of two meringues with pink
whipped cream. Roll out the paste one-half an inch thick, cut into a round piece,
lay on buttered paper and bake in a moderate oven. When cold, put one quart of fine
strawberries✪ Jessina Sultana in the center and cover with thick cream. Make a border of the meringue
kisses with large strawberries between.
CAJETITAS (Chilena) — Make a thick syrup by boiling one pound of sugar and
a cup of water. Beat the whites of six eggs very stiff and pour slowly over them, stir-
ring constantly, the hot syrup. Add the juice and grated rind of a lemon and one pound
of chopped walnut meats✪ Cajetitas from which the brown skins have been removed. Pour into
small paper boxes and bake in a slow oven until slightly colored on top.
ALMOND CUSTARD (Mexican) — Beat the yolks of three eggs with a little
milk and stir in a quart and a half of fresh milk and sugar enough to sweeten. Blanch
four ounces of almonds✪ Almond Custard and chop and pound half of them and add to the milk. Cook
in a double boiler until it thickens, then add the rest of the almonds which have been
browned in the oven and then pounded. Bring to a boil quickly and pour into a fire-
proof dish to cool, and dust with fine sugar. The next day brown it lightly in the oven
and serve.
MANDARIN SHERBET — Grate the rind of one dozen Mandarin oranges,
remove the peel, and squeeze ; add the juice o{ two dozen more and the juice of two
lemons, and enough water to make one quart of liquid. Sweeten well and partly
freeze, then open the freezer and stir in the whites of two eggs✪ Mandarin Sherbet, beaten to a stiff froth ;
close the freezer, pack with ice and salt, and let stand for an hour.
LALLA ROOKH — Whip the whites of five eggs to a stiff froth, also one pint
of thick cream ; beat the yolks of the eggs very light, and stir in one cupful of fine
sugar, the juice of two lemons, and one cupful of orange juice✪ Lalla Rookh. When very light and
frothy, fold in the cream and then the beaten whites of the eggs ; pour into a mold,
cover tightly, pack in a bucket, with ice and salt, four hours before serving.
TURKISH SHERBET — Boil two cupfuls of granulated sugar with three-fourths
of a pint of water to a clear syrup ; skim carefully, and when cold stir into it three-fourths
of a pint of lemon juice and one cupful of clear white stock✪ Turkish Sherbet, and freeze.
High living
1904Page 31 · 8 recipe records on this page
Presented as published in 1904. 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
FRANGIPANE — Beat four eggs together slightly and mix well with four tablespoonfuls of flour ; thin with one quart of fresh milk, well sweetened ; add one-half a cupful of orange-flower water and six finely powdered macaroons. Pour this mixture into a saucepan and stir it over the fire until it thickens, then pour it over any kind of preserved fruit, and bake in a slow oven one-half hour. Serve cold.
JESSINA SULTANA — Sift one-half pound of flour in a bowl. Into
the center of this put six ounces of butter and the yolks of two eggs, grated
peel of one-half a lemon and two tablespoonfuls of water. Mix to a firm
paste. Blend four ounces of almond paste with the whites of two eggs,
mix the two pastes together on a floured board and work until per-
fectly smooth, then place on ice for an hour. Fill the shells of two meringues with pink whipped cream. Roll out the paste one-half an inch thick, cut into a round piece, lay on buttered paper and bake in a moderate oven. When cold, put one quart of fine strawberries in the center and cover with thick cream. Make a border of the meringue kisses with large strawberries between.
CAJETITAS (Chilena) — Make a thick syrup by boiling one pound of sugar and a cup of water. Beat the whites of six eggs very stiff and pour slowly over them, stirring constantly, the hot syrup. Add the juice and grated rind of a lemon and one pound of chopped walnut meats from which the brown skins have been removed. Pour into small paper boxes and bake in a slow oven until slightly colored on top.
ALMOND CUSTARD (Mexican) — Beat the yolks of three eggs with a little milk and stir in a quart and a half of fresh milk and sugar enough to sweeten. Blanch four ounces of almonds and chop and pound half of them and add to the milk. Cook in a double boiler until it thickens, then add the rest of the almonds which have been browned in the oven and then pounded. Bring to a boil quickly and pour into a fireproof dish to cool, and dust with fine sugar. The next day brown it lightly in the oven and serve.
MANDARIN SHERBET — Grate the rind of one dozen Mandarin oranges, remove the peel, and squeeze ; add the juice o{ two dozen more and the juice of two lemons, and enough water to make one quart of liquid. Sweeten well and partly freeze, then open the freezer and stir in the whites of two eggs, beaten to a stiff froth ; close the freezer, pack with ice and salt, and let stand for an hour.
LALLA ROOKH — Whip the whites of five eggs to a stiff froth, also one pint of thick cream ; beat the yolks of the eggs very light, and stir in one cupful of fine sugar, the juice of two lemons, and one cupful of orange juice. When very light and frothy, fold in the cream and then the beaten whites of the eggs ; pour into a mold, cover tightly, pack in a bucket, with ice and salt, four hours before serving.
TURKISH SHERBET — Boil two cupfuls of granulated sugar with three-fourths of a pint of water to a clear syrup ; skim carefully, and when cold stir into it three-fourths of a pint of lemon juice and one cupful of clear white stock, and freeze.
Records on this page
FrangipaneJessina SultanaCajetitasAlmond CustardAlmond Milk DessertMandarin SherbetLalla RookhTurkish Sherbet