Crush a pint of very ripe red raspberries with a gill of sugar ; beat
the whites of four eggs to a stiff froth and add gradually a gill of pow-
dered sugar✪ Raspberry Float ; press the raspberries through a fine strainer to avoid the
seeds, and by degrees beat in the juice with the egg and sugar until so
stiff that it stands in peaks.
RASPBERRY CHARLOTTE.
Take a dozen of the square or oblong sponge cakes that are com-
monly called Naples biscuits ; they should be quite fresh ; spread over
each a thick layer of raspberry jam and place them in the bottom and
round the sides of a glass bowl ; take the whites of six eggs and mix
with them six tablespoonfuls raspberry or currant jelly✪ Raspberry Charlotte; beat the eggs
and jelly till very light and then fill up the bowl with it ; for this pur-
pose cream (if you can conveniently procure it) is still better than
white of eggs. You may make a charlotte with any sort of jam, mar-
malade or fruit jelly. This can be prepared at a short notice and is a
very nice dish.
GOOSEBERRY TRIFLE.
Scald the fruit, press it through a sieve, and add sugar to taste. Make
a thick layer of this at the bottom of the dish. Mix a pint of milk, a
pint of cream, and the yolks of two eggs ; scald it over the fire, stir-
ring it well ; add a small quantity of sugar✪ Gooseberry Trifle, and let it get cold. Then
lay it over the gooseberries with a spoon, and put on the whole a whip
made the day before.
BERRY FLOATING ISLAND.
Fill a glass dish half full of nice ripe berries and sprinkle over them
a little sugar; add to a pint of sweet cream two spoonfuls of sugar✪ Berry Floating Island and
set your dish on ice, while you whip the cream till it will stay in form ;
lay it in spoonfuls over your berries and serve, or serve in egg glasses
by filling them half full of berries and laying the cream on top.
APPLE SNOW.
Put twelve tart apples in cold water over a slow fire, when soft skin
and core. Mix in a pint of sifted white sugar ; beat the whites of twelve
eggs✪ Apple Snow to a stiff froth, then add to the apple and sugar. Put in a dessert
dish and ornament with myrtle. It will be found much better if frozen.
POMME MANGE.
Peel and core one pound of apples, and put them with half a pound
of sugar and a quarter of a pint of water✪ Pomme Mange into a stew pan ; add the peel
488 FRUITS.
of a lemon-. Allow it to boil until it becomes quite stiff, and then put
it into a mold.
FRUIT BLANC MANGE.
If the fruit is fresh or canned use the pure juice ; if preserved or jel-
lied reduce it with water ; add sufficient corn starch, or imperial granum
dissolved in a little cold water, to the boiling juice to make a quaky
jelly, but not so firm as blanc mange. Let all boil together for two or
three minutes, then pour into a dish to cook. Serve ice-cold with rich
cream and powdered sugar. This is a light, delicious dessert in hot
weather.
PEACH LICHE CREMA. ✪ Fruit Blanc Mange
Page 409 · 9 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
Crush a pint of very ripe red raspberries with a gill of sugar ; beat the whites of four eggs to a stiff froth and add gradually a gill of powdered sugar ; press the raspberries through a fine strainer to avoid the seeds, and by degrees beat in the juice with the egg and sugar until so stiff that it stands in peaks.
RASPBERRY CHARLOTTE.
Take a dozen of the square or oblong sponge cakes that are commonly called Naples biscuits ; they should be quite fresh ; spread over each a thick layer of raspberry jam and place them in the bottom and round the sides of a glass bowl ; take the whites of six eggs and mix with them six tablespoonfuls raspberry or currant jelly; beat the eggs and jelly till very light and then fill up the bowl with it ; for this purpose cream (if you can conveniently procure it) is still better than white of eggs. You may make a charlotte with any sort of jam, marmalade or fruit jelly. This can be prepared at a short notice and is a very nice dish.
GOOSEBERRY TRIFLE.
Scald the fruit, press it through a sieve, and add sugar to taste. Make a thick layer of this at the bottom of the dish. Mix a pint of milk, a pint of cream, and the yolks of two eggs ; scald it over the fire, stirring it well ; add a small quantity of sugar, and let it get cold. Then lay it over the gooseberries with a spoon, and put on the whole a whip made the day before.
BERRY FLOATING ISLAND.
Fill a glass dish half full of nice ripe berries and sprinkle over them a little sugar; add to a pint of sweet cream two spoonfuls of sugar and set your dish on ice, while you whip the cream till it will stay in form ; lay it in spoonfuls over your berries and serve, or serve in egg glasses by filling them half full of berries and laying the cream on top.
APPLE SNOW.
Put twelve tart apples in cold water over a slow fire, when soft skin and core. Mix in a pint of sifted white sugar ; beat the whites of twelve eggs to a stiff froth, then add to the apple and sugar. Put in a dessert dish and ornament with myrtle. It will be found much better if frozen.
POMME MANGE.
Peel and core one pound of apples, and put them with half a pound of sugar and a quarter of a pint of water into a stew pan ; add the peel
of a lemon-. Allow it to boil until it becomes quite stiff, and then put it into a mold.
FRUIT BLANC MANGE.
If the fruit is fresh or canned use the pure juice ; if preserved or jellied reduce it with water ; add sufficient corn starch, or imperial granum dissolved in a little cold water, to the boiling juice to make a quaky jelly, but not so firm as blanc mange. Let all boil together for two or three minutes, then pour into a dish to cook. Serve ice-cold with rich cream and powdered sugar. This is a light, delicious dessert in hot weather.
PEACH LICHE CREMA.
Records on this page
Raspberry FloatRaspberry CharlotteGooseberry TrifleBerry Floating IslandApple SnowPomme MangePomme MangeFruit Blanc MangePeach Liche Crema