Beat a half cup of fresh butter to a cream, add gradually a cup of powdered sugar,
beating thoroughly all the while; when all is reduced to a light, creamy substance, add
gradually, and still beating, a quarter of a cup of rich cream and a teaspoon of vanilla
extract✪ Fruit Custard Fritters. This is inviting and delicious.
NUN'S BUTTER.
Beat and stir a quarter of a pound of butter and three or four ounces of the finest pul-
verized sugar together to a cream; add and stir well in a tablespoon of brandy and flour,
and flavor with pure vanilla extract, or grated nutmeg, or powdered cinnamon.
HARD SAUCE.
Beat one quarter ot a pound of butter to a cream, add gradually one pound of white
sugar, one wineglass brandy, and half a small nutmeg; beat until light and white, and
then pile up in a pyramid; set it on ice or a cool place.
SABYLLON.
Beat two yolks and one whole egg a few minutes with a scant half teacup of sugar in a
small saucepan; place the saucepan into another containing boiling water over a fire; beat
briskly with a whisk while you pour in gradually a scant half teacup of sherry ; when the
eggs begin to thicken remove and add the juice of half of a lemon.
SOUR SAUCE.
Half a cup of butter and stir in a tablespoon of flour and one pint boiling water, nearly
one cup of sugar, two spoons good vinegar; spice to taste.
STRAWBERRY SAUCE.
«)ne cup sugar, half cup butter; beat them well together and add a cup of strawberries,
well mashed.
R. WINE SAUCE.
One half pint of Madeira wine, one-fourth pint of sugar, yolks of six eggs, dessert-spoon
of lemon juice or vanilla to taste. Dissolve the sugar in the wine; make it hot but do not
let it boil; pour it hot over the yolks of the eggs well beaten; keep it over the fire until it
is well thickened and highly frothed, then add the flavoring.
163
DESSERT.
There's half a dozen sweets.
— LOVE'S LABOR LOST.
The hero is not fed on sweets,
Daily his own heart he eats.
— EMERSON.
AMBROSIA.
One pine-apple chopped quite fine, half box of strawberries, six bananas and six oranges
sliced and the slices quartered, one lemon cut fine. Sweeten to taste ; add one wineglass
of sherry or Madeira✪ Ambrosia, and set away until very cold.
BLANC-MANGE.
One tablespoon and a half of sea-moss farina, three pints of milk, four tablespoons of
sugar, half a teaspoon of salt, one teaspoon of extract of vanilla or of lemon✪ Blanc-Mange. Put the farina
with the milk and let it stand in a cold place for two hours ; then put it in the double
boiler, and heat quickly. Do not let it boil. Stir often; and as soon as the farina is melted,
take off, and add the sugar, salt and flavor. Strain and partially cool before putting it
into the moulds. It should stand six hours before serving, and it is even better, especially
in summer, to make it the day before using.
CHOCOLATE AND COFFEE CUSTARD.
Chocolate and coffee custards are made by incorporating chocolate with, or adding
strong coffee to, the milk which enters into custard.
BAVARIAN CREAM. ✪ Bavarian Cream
Page 146 · 4 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
Beat a half cup of fresh butter to a cream, add gradually a cup of powdered sugar, beating thoroughly all the while; when all is reduced to a light, creamy substance, add gradually, and still beating, a quarter of a cup of rich cream and a teaspoon of vanilla extract. This is inviting and delicious.
NUN'S BUTTER.
Beat and stir a quarter of a pound of butter and three or four ounces of the finest pulverized sugar together to a cream; add and stir well in a tablespoon of brandy and flour, and flavor with pure vanilla extract, or grated nutmeg, or powdered cinnamon.
HARD SAUCE.
Beat one quarter of a pound of butter to a cream, add gradually one pound of white sugar, one wineglass brandy, and half a small nutmeg; beat until light and white, and then pile up in a pyramid; set it on ice or a cool place.
SABYLLON.
Beat two yolks and one whole egg a few minutes with a scant half teacup of sugar in a small saucepan; place the saucepan into another containing boiling water over a fire; beat briskly with a whisk while you pour in gradually a scant half teacup of sherry ; when the eggs begin to thicken remove and add the juice of half of a lemon.
SOUR SAUCE.
Half a cup of butter and stir in a tablespoon of flour and one pint boiling water, nearly one cup of sugar, two spoons good vinegar; spice to taste.
STRAWBERRY SAUCE.
One cup sugar, half cup butter; beat them well together and add a cup of strawberries, well mashed. R. WINE SAUCE.
One half pint of Madeira wine, one-fourth pint of sugar, yolks of six eggs, dessert-spoon of lemon juice or vanilla to taste. Dissolve the sugar in the wine; make it hot but do not let it boil; pour it hot over the yolks of the eggs well beaten; keep it over the fire until it is well thickened and highly frothed, then add the flavoring.
DESSERT.
There's half a dozen sweets.
— LOVE'S LABOR LOST. The hero is not fed on sweets, Daily his own heart he eats.
— EMERSON. AMBROSIA.
One pine-apple chopped quite fine, half box of strawberries, six bananas and six oranges sliced and the slices quartered, one lemon cut fine. Sweeten to taste ; add one wineglass of sherry or Madeira, and set away until very cold.
BLANC-MANGE.
One tablespoon and a half of sea-moss farina, three pints of milk, four tablespoons of sugar, half a teaspoon of salt, one teaspoon of extract of vanilla or of lemon. Put the farina with the milk and let it stand in a cold place for two hours ; then put it in the double boiler, and heat quickly. Do not let it boil. Stir often; and as soon as the farina is melted, take off, and add the sugar, salt and flavor. Strain and partially cool before putting it into the moulds. It should stand six hours before serving, and it is even better, especially in summer, to make it the day before using.
CHOCOLATE AND COFFEE CUSTARD.
Chocolate and coffee custards are made by incorporating chocolate with, or adding strong coffee to, the milk which enters into custard.
BAVARIAN CREAM.
Records on this page
Fruit Custard FrittersAmbrosiaBlanc-MangeBavarian Cream