butter, and twelve eggs. Beat the yolks
and whites separately until they are both
very light, stir the sugar in the yolks, then
add the whites. Cream the butter and flour
together and then beat in the sugar and
eggs. Take two pounds of stoned plums,
cut them in two, roll them in flour, and put
them in the pudding; also put in a little
mace. Boil for four hours and serve the
pudding hot with rice sauce.
(138}
SAUCES
SAUCES
ICING.
The whites of fourteen eggs, three pounds
of sugar, and three gills of water. Boil the
sugar and water until the syrup will rope,
then pour it into a dish and beat it to blood
heat. Have the whites beaten to a light
froth ; season with extract of lemon. When
a cake is to be iced it should be glazed over
with the white of an egg while it is warm
— the glazing can be put on with a stiff
feather. The sugar must be pounded and
sifted through a fine sieve for icing and
must be white loaf sugar. Another way
of making icing is to beat the whites of
four eggs to a froth and then beat in a
pound of sugar; season with lemon. The
thickness of the icing depends upon the
number of coats put on the cakes.
99?
JANE HAMILTON'S RECIPES
CREAMED.
Stir together one pound of pulverized
sugar and eight ounces of butter until they
become a sort of cream ; then stir in a gill of
good Madeira wine, and grate in sufficient
nutmeg. This sauce is improved by adding
two tablespoonfuls of rich cream before
putting in the wine.
999
WINE.
Take one pound and a half of loaf sugar,
a gill of very thin paste, six ounces of but-
ter, and two gills of good Madeira wine;
have the paste very hot, so as to make the
batter. After stirring it in beat in the sugar,
grate in half a nutmeg; last of all pour in
the wine just as you are ready to serve the
sauce. It should be kept by the fire always
until wanted.
PRESERVES
PRESERVES
BLACKBERRY.
To one quart of blackberries put three-
quarters of a pound of brow✪ Virginia Plumn sugar; put
the sugar and fruit on the fire together and
stew them until they are quite done, stir-
ring them all the time. Put them into a
jar, and when they are entirely cold cover
closely.
CHERRY.
Draw the stones out of the cherries by
the stems, weigh the fruit, and to one pound
of cherries put a pound or a pound and a
quarter of pounded loaf sugar. Put the
sugar over the cherries an hour or two be-
fore preserving them; stew them until they
are done, then put them into jars (small
jars are the best). When they are entirely
cold paste on a paper cover and leave them
for two or three weeks.
(145)
JANE HAMILTON'S RECIPES
CHERRY PEPPER.
Page 32 · 1 recipe record on this page
Presented as published in 1909. 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
butter, and twelve eggs. Beat the yolks and whites separately until they are both very light, stir the sugar in the yolks, then add the whites. Cream the butter and flour together and then beat in the sugar and eggs. Take two pounds of stoned plums, cut them in two, roll them in flour, and put them in the pudding; also put in a little mace. Boil for four hours and serve the pudding hot with rice sauce.
(138)
SAUCES
SAUCES
ICING.
The whites of fourteen eggs, three pounds of sugar, and three gills of water. Boil the sugar and water until the syrup will rope, then pour it into a dish and beat it to blood heat. Have the whites beaten to a light froth ; season with extract of lemon. When a cake is to be iced it should be glazed over with the white of an egg while it is warm — the glazing can be put on with a stiff feather. The sugar must be pounded and sifted through a fine sieve for icing and must be white loaf sugar. Another way of making icing is to beat the whites of four eggs to a froth and then beat in a pound of sugar; season with lemon. The thickness of the icing depends upon the number of coats put on the cakes.
CREAMED.
Stir together one pound of pulverized sugar and eight ounces of butter until they become a sort of cream ; then stir in a gill of good Madeira wine, and grate in sufficient nutmeg. This sauce is improved by adding two tablespoonfuls of rich cream before putting in the wine.
WINE.
Take one pound and a half of loaf sugar, a gill of very thin paste, six ounces of butter, and two gills of good Madeira wine; have the paste very hot, so as to make the batter. After stirring it in beat in the sugar, grate in half a nutmeg; last of all pour in the wine just as you are ready to serve the sauce. It should be kept by the fire always until wanted.
PRESERVES
PRESERVES
BLACKBERRY.
To one quart of blackberries put threequarters of a pound of brown sugar; put the sugar and fruit on the fire together and stew them until they are quite done, stirring them all the time. Put them into a jar, and when they are entirely cold cover closely.
CHERRY.
Draw the stones out of the cherries by the stems, weigh the fruit, and to one pound of cherries put a pound or a pound and a quarter of pounded loaf sugar. Put the sugar over the cherries an hour or two before preserving them; stew them until they are done, then put them into jars (small jars are the best). When they are entirely cold paste on a paper cover and leave them for two or three weeks.
(145)
CHERRY PEPPER.
Records on this page
Virginia Plum