Take a dozen apples, a large cupful of brown sugar
a teacupf ul of water, thé grated rind of a lemon, one
pint of milk, four eggs, and two ounces of loaf sugar✪ Apple Custard.
LA CUISINE CREOLE. 171
Peel, eut and core the apples ; put them in a sauce-pan
with the water ; as they beat, add the brown sugar and
lemon-peel. When mashed and well cooked, take it off ;
put the fruit in the bottom of a deep dish, and pour a
custard of the milk, sugar and eggs, over it, and bake
in a moderate oven. Grate over it before baking, a
little nutmeg.
ALL THE YEAE EOUND PUDDING.
Line a pie dish with paste, spread on this three
ounces of any kind of jam — strawberry or raspberry is
best. Then beat well in a basin three ounces of bread
crumbSy three ounces butter, and the same of sugar, and
the rind and juice of a large lemon✪ All the Year Round Pudding; add this to the
pastry and jam, and bake half an hour. If the lemon is
not very juicy, add a tablespoonful of water to it.
TO GLAZB PASTEY.
Break an egg, separate the yolk from the white, and
beat it well; when the pastry is nearly baked take ît
out of the oven and brush it over with this beaten yolk
of egg, then put it back in the oven to set the glaze.
TRANSPARENT PUDDING.
Beat eight eggs very light ; add them to half a pound
of butter, and the same of sugar, which hâve been beaten
to a cream together ; grate in half a nutmeg✪ Transparent Pudding, set it on the
fire in a stew-pan, and stir it constantly until it is hot.
Do not leave it more than flve minutes on the flre, as
you only wish to slightly cook the whites of the eggs to
prevent their running when put on the paste. Line two
pie pans with délicate paste, and pour in the mixture.
Bake in a moderate oven, and do not allow the top to
172 LA CUISINE CREOLE.
bnm, as it wîU, if not covered when first put in the
oven. CJover with a pan nntil the bottom is cooked,
and then a few moments colors the top. This pie has
no meringue on top. Serve it with a tart pie, as it is a
very sweet dessert.
APPLE TRIFLE — A SUPPBB DISH.
Make a marmalade by stewing tart apples in sugar,
seasoned with lemon. Lay it when cold in a deep glass
dish, pour over it a boiled custard made of two eggs, half
a pint of milk, sweetened with half a cup of sugar. Finish
it by whipping a pint of rich cream to a f roth, and pile
it high on the custard. Ornament with strips of citron
and apple jelly✪ Apple Trifle laid on the whipped cream. This is a
charming dish for the country where cream is abundant.
TRIPLES. DELICIOUS.
Cover the bottom of a glass bowl, or dish, with lady
fingers ; break up, and put also half dozen maccaroons ;
pour over them a cup of wine, or diluted extract to
moisten them ; then put in three tablespoonf uls of jelly
or jam. Pour over this a boiled custard, made with a
pint of milk, three ^gs and a cup of white sugar. Whip
up the whites of two eggs with a cup of white sugar and
lemon juice to taste, and when it will stand alone, put
it on the custard, and serve.
y
GELATINE SNOW PUDDING.
T)ake two tablespoonf uls of good gélatine, throw over
it two spoonfuls of water, let it soak ten minutes, then
pour over it half a pint of boiling water, three quarters
of a pound of white sugar, and the juice of two lemons✪ Gelatine Snow Pudding
LA CUISINE CREOLE. 173
with the rind thrown in. Let it come to a boil, take ît
off immediately, strain it, let it cool a little, and when it
begins to thicken add the beaten whites of two eggs.
Beat ail thoroughly, and pour it in a mould on ice to get
firm. When cold and firm, send it to table in the
middle of a glass basin or dish, and pour around it a
eustard made from the yolks of the eggs, and a pint of
milk sweetened and flavored to taste. Sponge cake
should be served with this pudding.
A PBETTY DISH OF OEANGBS CROQUANTE.
Page 69 · 7 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
Take a dozen apples, a large cupful of brown sugar a teacupful of water, the grated rind of a lemon, one pint of milk, four eggs, and two ounces of loaf sugar.
Peel, cut and core the apples ; put them in a sauce-pan with the water ; as they beat, add the brown sugar and lemon-peel. When mashed and well cooked, take it off ; put the fruit in the bottom of a deep dish, and pour a custard of the milk, sugar and eggs, over it, and bake in a moderate oven. Grate over it before baking, a little nutmeg.
ALL THE YEAR ROUND PUDDING.
Line a pie dish with paste, spread on this three ounces of any kind of jam — strawberry or raspberry is best. Then beat well in a basin three ounces of bread crumbs, three ounces butter, and the same of sugar, and the rind and juice of a large lemon; add this to the pastry and jam, and bake half an hour. If the lemon is not very juicy, add a tablespoonful of water to it.
TO GLAZE PASTRY.
Break an egg, separate the yolk from the white, and beat it well; when the pastry is nearly baked take it out of the oven and brush it over with this beaten yolk of egg, then put it back in the oven to set the glaze.
TRANSPARENT PUDDING.
Beat eight eggs very light ; add them to half a pound of butter, and the same of sugar, which hâve been beaten to a cream together ; grate in half a nutmeg, set it on the fire in a stew-pan, and stir it constantly until it is hot. Do not leave it more than five minutes on the fire, as you only wish to slightly cook the whites of the eggs to prevent their running when put on the paste. Line two pie pans with délicate paste, and pour in the mixture. Bake in a moderate oven, and do not allow the top to
burn, as it will, if not covered when first put in the oven. Cover with a pan until the bottom is cooked, and then a few moments colors the top. This pie has no meringue on top. Serve it with a tart pie, as it is a very sweet dessert.
APPLE TRIFLE — A SUPPBB DISH.
Make a marmalade by stewing tart apples in sugar, seasoned with lemon. Lay it when cold in a deep glass dish, pour over it a boiled custard made of two eggs, half a pint of milk, sweetened with half a cup of sugar. Finish it by whipping a pint of rich cream to a froth, and pile it high on the custard. Ornament with strips of citron and apple jelly laid on the whipped cream. This is a charming dish for the country where cream is abundant.
TRIFLE, DELICIOUS.
Cover the bottom of a glass bowl, or dish, with lady fingers ; break up, and put also half dozen maccaroons ; pour over them a cup of wine, or diluted extract to moisten them ; then put in three tablespoonfuls of jelly or jam. Pour over this a boiled custard, made with a pint of milk, three eggs and a cup of white sugar. Whip up the whites of two eggs with a cup of white sugar and lemon juice to taste, and when it will stand alone, put it on the custard, and serve.
y
GELATINE SNOW PUDDING.
Take two tablespoonfuls of good gelatine, throw over it two spoonfuls of water, let it soak ten minutes, then pour over it half a pint of boiling water, three quarters of a pound of white sugar, and the juice of two lemons
with the rind thrown in. Let it come to a boil, take it off immediately, strain it, let it cool a little, and when it begins to thicken add the beaten whites of two eggs. Beat all thoroughly, and pour it in a mould on ice to get firm. When cold and firm, send it to table in the middle of a glass basin or dish, and pour around it a custard made from the yolks of the eggs, and a pint of milk sweetened and flavored to taste. Sponge cake should be served with this pudding.
A PBETTY DISH OF OEANGBS CROQUANTE.
Records on this page
Apple CustardAll the Year Round PuddingTransparent PuddingApple TrifleTrifleMacaroon PuddingGelatine Snow Pudding