Boil until very thick, a pound of white sugar in a cup
of water. It should be as thick as for candy; when»
boiled, pour it gently on the beaten whites of three eggs✪ Crullers;
Beat thîs rapidly until well mixed with the eggs, then
flour the cake with flour or corn starch, and ice it with
a knif e in the usual way. You must use flavoring to suit
your taste. Much of the perfection of icing dépends on
the quality of the sugar, which should be pure and
ground, not pulverized, as that sugar is now often adul-
terated.
HOT BOILED ICING FOR CAKE.
Dissolve one pint of powdered sugar in two large table-
spoonfuls of water (or three if the spoon is small) ; set
it on the flre to boil. While this syrup is heating on the
stove, beat the whites of four eggs to a strong f roth, take
ofif the boiling syrup, and beat it to the white of eggs,
holding ît high over the pans, and pouring it in a stream
142 LA CUISINE CREOLE.
»
|pn the eggs; then flavor wîth lemon, or vanilla, and
spread it on the cake, while the icing is warm; set the
cake for a f ew moments in the oven to harden the icing,
it is then ready for the table.
CHARLOTTE RUSSE.
I
Boil one ounce of isinglass or gélatine, in one and a
half pints of milk, sweeten it with half a pound of white
sugar, and beat in the yolks of six eggs; flavor it with
vanilla. When this mixture begins to stiflen as it grows
cold, stir into it one pint of cream✪ Charlotte Russe whipped to a froth.
Ornament the glass dish it is to be served in, with strips
of sponge cake, and pour the Charlotte Russe in. Set it
in a cool place until wanted.
SPLENDID FRUIT CAKE.
One pound of butter washed and creamed, one and one-
fourth pounds of white sifted sugar, creamed with the
butter; add the yolks, beaten lightly, altemately, with
the whites beaten to a stiff froth, of twelve eggs ; stir in
carefuUy a pound of sifted flour. The day before, wash
and dry two pounds of currants, pick and seed two
pounds of large raisins, and slice one pound of citron..
Pour ail this fruit into a large pan, and dredge it well
with a quarter of a pound of sifted flour; stir ail well
into the butter, add a grated nutmeg, a glass of wine, and
the same of brandy✪ Splendid Fruit Cake. Bake in a large cake mould very
carefully, four hours. It is safer to hâve it baked by a
confectioner, if it is convenient to do so.
LA GVI8INE CREOLE. 148
I
V.
NICE FAMILY CAKE WITH FRUIT.
ïhree cups of fine sugar, two cups of butter, five cupi^
of sifted flour, half a pound of chopped raisins, and
half a pound of dried eurrants✪ Nice Family Cake with Fruit ; flavor with brandy, and
nutmeg, or extract of nutmeg, or lemon. Put the same
flavor in the f rosting, if the cake is to be used for spécial
occasions.
CHEAP FRUIT CAKE.
To one quart of sifted flour, add a teacupf ul of sugar,
half a cup of butter, one cupf ûl of raisins, two teaspoon-
f uls of cream of tartar, and one of soda, two tablespoon-
f uls of mixed spice✪ Cheap Fruit Cakes ; rub thoroughly together the flour,
cream of tartar, soda and butter, stir in sufflcient cold
water to make a stiff batter, then add the spices and rais-
ins ; pour it into a small tin pan, bake one hour.
WISCONSIN FRUIT CAKE.
Take three quarters of a pound of raw sait, fat pork,
chopped very flne ; then pour on a pint of boiling water,
one cup of sugar, two cups of molasses, two teaspoonf uls
of cloves, one of cinnamon, one nutmeg, two teaspoonf uls
of saleratus, one pound and a half of raisins, also a
pound of citron and eurrants if liked, and flour as stifif
as can be stirred ; bake very slowly an hour, or longer if
necessary, as it will burn without great care. This will
make three loaves, and will keep well. This is conveni-
ent in the winter when eggs are scarce.
NOUGAT FRUIT CAKE.
Make the batter the same as for fruit cake, but instead
of the same quantity of fruit, add two pounds of seedless
raisins, one pound of citron✪ Wisconsin Fruit Cake, one of blanched and eut al-
144 LA CUISINE CREOLE.
Page 58 · 9 recipe records on this page
Presented as published in 1885. 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
Boil until very thick, a pound of white sugar in a cup of water. It should be as thick as for candy; when boiled, pour it gently on the beaten whites of three eggs; Beat this rapidly until well mixed with the eggs, then flour the cake with flour or corn starch, and ice it with a knife in the usual way. You must use flavoring to suit your taste. Much of the perfection of icing depends on the quality of the sugar, which should be pure and ground, not pulverized, as that sugar is now often adulterated.
HOT BOILED ICING FOR CAKE.
Dissolve one pint of powdered sugar in two large tablespoonfuls of water (or three if the spoon is small) ; set it on the fire to boil. While this syrup is heating on the stove, beat the whites of four eggs to a strong f roth, take ofif the boiling syrup, and beat it into the white of eggs, holding it high over the pans, and pouring it in a stream
»
|pn the eggs; then flavor with lemon, or vanilla, and spread it on the cake, while the icing is warm; set the cake for a few moments in the oven to harden the icing, it is then ready for the table.
CHARLOTTE RUSSE.
Boil one ounce of isinglass or gelatine, in one and a half pints of milk, sweeten it with half a pound of white sugar, and beat in the yolks of six eggs; flavor it with vanilla. When this mixture begins to stiflen as it grows cold, stir into it one pint of cream whipped to a froth. Ornament the glass dish it is to be served in, with strips of sponge cake, and pour the Charlotte Russe in. Set it in a cool place until wanted.
SPLENDID FRUIT CAKE.
One pound of butter washed and creamed, one and onefourth pounds of white sifted sugar, creamed with the butter; add the yolks, beaten lightly, altemately, with the whites beaten to a stiff froth, of twelve eggs ; stir in carefully a pound of sifted flour. The day before, wash and dry two pounds of currants, pick and seed two pounds of large raisins, and slice one pound of citron. Pour all this fruit into a large pan, and dredge it well with a quarter of a pound of sifted flour; stir all well into the butter, add a grated nutmeg, a glass of wine, and the same of brandy. Bake in a large cake mould very carefully, four hours. It is safer to have it baked by a confectioner, if it is convenient to do so.
LA CUISINE CREOLE. 148
NICE FAMILY CAKE WITH FRUIT.
Three cups of fine sugar, two cups of butter, five cups of sifted flour, half a pound of chopped raisins, and half a pound of dried currants ; flavor with brandy, and nutmeg, or extract of nutmeg, or lemon. Put the same flavor in the f rosting, if the cake is to be used for special occasions.
CHEAP FRUIT CAKE.
To one quart of sifted flour, add a teacupful of sugar, half a cup of butter, one cupful of raisins, two teaspoonfuls of cream of tartar, and one of soda, two tablespoonfuls of mixed spices ; rub thoroughly together the flour, cream of tartar, soda and butter, stir in sufficient cold water to make a stiff batter, then add the spices and raisins ; pour it into a small tin pan, bake one hour.
WISCONSIN FRUIT CAKE.
Take three quarters of a pound of raw salt, fat pork, chopped very flne ; then pour on a pint of boiling water, one cup of sugar, two cups of molasses, two teaspoonfuls of cloves, one of cinnamon, one nutmeg, two teaspoonf uls of saleratus, one pound and a half of raisins, also a pound of citron and currants if liked, and flour as stiff as can be stirred ; bake very slowly an hour, or longer if necessary, as it will burn without great care. This will make three loaves, and will keep well. This is convenient in the winter when eggs are scarce.
NOUGAT FRUIT CAKE.
Make the batter the same as for fruit cake, but instead of the same quantity of fruit, add two pounds of seedless raisins, one pound of citron, one of blanched and cut al-
Records on this page
CrullersGrullersCharlotte RusseSplendid Fruit CakeBride's CakeNice Family Cake with FruitCheap Fruit CakeWisconsin Fruit CakeNougat Fruit Cake