1213. Gingerbread a la Franchise. — Make a hollow space in a pound
of flour laid on the table. Peel and chop up very fine five ounces of
almonds; put them into the hollow with a saltspoonful of grated nutmeg,
the same quantity of ground cloves, four ounces of powdered sugar, and
seven ounces of fresh honey✪ Gingerbread a la Franchise. Knead the ingredients well for five minutes,
then mix in the flour, and knead the preparation with the hands in all
directions for fully thirty minutes without ceasing. Finish by forming it
into a ball. Lay this on a dish, cover it with a napkin, and place it in a
temperature of about 60° for six hours. Lay the paste on a floured table,
and roll it out eighteen inches long by twelve wide. Butter well a baking-
sheet, lay the paste on top, and put it in a very slow oven to bake for
forty-five minutes. Remove, lay the baking-sheet on the table, cutthecake
immediately into small pieces, lozenge shaped, one and a half inches long
by one inch wide, or any other shape desired; let cool off thoroughly for
350 THE TABLE.
about twenty minutes, then dress on a glass bowl, and serve. The above
cakes can be glazed with a glace a 1'eau, as for No. 1197, and served the
same.
1214. Strawberry Shortcake. — Put into a vessel half a pound of
powdered sugar with half a pound of well-washed butter, grate in the
rind of half a sound lemon, and, with the hand, mix well for ten minutes.
Break in five whole eggs, one at a time, meanwhile mixing for ten min-
utes longer, always with the hand. Then add gradually half a pound of
well-sifted flour, and mix for three minutes. Cover a baking-sheet with
brown paper, place on top three tin cake-rings, nine inches in diameter
and one inch high. Divide the preparation equally into the three rings;
then place in a moderate oven to bake for thirty minutes. Remove, and
allow the cakes thirty minutes more to cool. Lift up the paper, with the
cakes, turn it upside down on the table, remove the paper, and detach the
cakes from the rings by passing a knife all around. Pick and clean thor-
oughly three pints of fine, sound, ripe strawberries; have a dessert-dish
with a fancy paper over, lay one of the cakes on top of this, spread over
eve-nly two tablespoonfuls of whipped cream✪ Strawberry Shortcake (No. 1254), then cover
with half the strawberries, nicely and evenly divided. Sprinkle liberally
with powdered sugar, then cover with another cake, spread over the same
quantity of cream as before, then arrange the other half of the strawber-
ries on top; dredge again with powdered sugar, and lay the last cake over
all, sprinkling with more sugar. Slide down a tube (No. 2) into a pastry-
bag (No. 1079), put into it six tablespoonfuls of whipped cream a la vanille
(No. 1254), and with it decorate the top of the cake in an artistic manner,
and send to the table.
1215. Blackberry Shortcake. — Prepare and proceed exactly the
same as for strawberry shortcake (No. 1214), only substituting three pints
of well-picked, and thoroughly cleaned, fine, sound, ripe blackberries✪ Blackberry Shortcake for
the strawberries, and serving the same.
The table
1889Page 293 · 4 recipe records on this page
Presented as published in 1889. 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
1213. Gingerbread a la Franchise. — Make a hollow space in a pound of flour laid on the table. Peel and chop up very fine five ounces of almonds; put them into the hollow with a saltspoonful of grated nutmeg, the same quantity of ground cloves, four ounces of powdered sugar, and seven ounces of fresh honey. Knead the ingredients well for five minutes, then mix in the flour, and knead the preparation with the hands in all directions for fully thirty minutes without ceasing. Finish by forming it into a ball. Lay this on a dish, cover it with a napkin, and place it in a temperature of about 60° for six hours. Lay the paste on a floured table, and roll it out eighteen inches long by twelve wide. Butter well a bakingsheet, lay the paste on top, and put it in a very slow oven to bake for forty-five minutes. Remove, lay the baking-sheet on the table, cut the cake immediately into small pieces, lozenge shaped, one and a half inches long by one inch wide, or any other shape desired; let cool off thoroughly for
about twenty minutes, then dress on a glass bowl, and serve. The above cakes can be glazed with a glace a 1'eau, as for No. 1197, and served the same.
1214. Strawberry Shortcake. — Put into a vessel half a pound of powdered sugar with half a pound of well-washed butter, grate in the rind of half a sound lemon, and, with the hand, mix well for ten minutes. Break in five whole eggs, one at a time, meanwhile mixing for ten minutes longer, always with the hand. Then add gradually half a pound of well-sifted flour, and mix for three minutes. Cover a baking-sheet with brown paper, place on top three tin cake-rings, nine inches in diameter and one inch high. Divide the preparation equally into the three rings; then place in a moderate oven to bake for thirty minutes. Remove, and allow the cakes thirty minutes more to cool. Lift up the paper, with the cakes, turn it upside down on the table, remove the paper, and detach the cakes from the rings by passing a knife all around. Pick and clean thoroughly three pints of fine, sound, ripe strawberries; have a dessert-dish with a fancy paper over, lay one of the cakes on top of this, spread over evenly two tablespoonfuls of whipped cream (No. 1254), then cover with half the strawberries, nicely and evenly divided. Sprinkle liberally with powdered sugar, then cover with another cake, spread over the same quantity of cream as before, then arrange the other half of the strawberries on top; dredge again with powdered sugar, and lay the last cake over all, sprinkling with more sugar. Slide down a tube (No. 2) into a pastrybag (No. 1079), put into it six tablespoonfuls of whipped cream a la vanille (No. 1254), and with it decorate the top of the cake in an artistic manner, and send to the table.
1215. Blackberry Shortcake. — Prepare and proceed exactly the same as for strawberry shortcake (No. 1214), only substituting three pints of well-picked, and thoroughly cleaned, fine, sound, ripe blackberries for the strawberries, and serving the same.
Records on this page
Gingerbread a la FranchiseBabaStrawberry ShortcakeBlackberry Shortcake