Mix half a pint of cream with a httle flour and a little
salt, keep stirring it over the fire until it is as thick as
melted butter, then add about half a pound of Parmesan
cheese, finely grated. Mix all well together until it is
half cold, then take four eggs✪ Cheese and Eggs, separate the yolks from the
whites, put the former to the cheese, and beat well
together. Then beat the whites to a solid froth, and add
this to the rest. Pour the whole into an ornamented mould
or a deep dish lined with paper, cut in a fringe at the top
and only half filled, as the mixture will rise very high.
The oven must be very hot, in order to cause the rising,
and the dish must be served immediately or it will go down,
to prevent which let the cover be of metal strongly heated.
Twenty minutes ought to bake it.
13. Foudxie of Cheese.
Take three ounces of flour, moisten with half a pint of cream
and half a pint of milk, and a quarter of a pound of butter ;
stir all these ingredients over a brisk fire till they become
paste; remove it from the fire, and mix in eight yolks of
eggs, a quarter of a pound of grated Parmesan cheese, and
a quarter of a pound of fine Gruyere cheese✪ Foudxie of Cheese, cut into dice.
When the dinner is called, whip the whites ; mix them in
also, and bake the fondue in a tolerably quick oven.
This same mixture answers for small fondues in paper
cases.
AA
402
SECTION XIV.— S^W^EETS.
1. Almond Cheese Cakes.
Blanch and pound a quarter of a pound of sweet almonds
and eioflit bitter ones, with a wineo'lass of common or orano-e-
flower water. Add four ounces of sugar, a c[uarter of a
pint of cream, and the whites of two eggs✪ Almond Cheese Cakes beaten to a froth.
Mix and fill small patty-pans. Or these almond cheese-cakes
may be made by merely mixing a few beaten almonds with
common cheese-cakes.
2. Almond Paste.
Blanch and pound one pound of Jordan almonds very
fine; add a spoonful of water in the pounding to keep
them from oiling, and three-quarters of a pound of fine
sifted sugar ; stir all together over a gentle fire to dry off
the moisture. As it leaves the pan and becomes a stiff
paste put it in j)ots.
06s. — You may add half an ounce of gum tragacanth,
soaked in water, thick.
3. Almond Pudding.
Take a quarter of a pound of blanched Jordan almonds,
pounded fine ; four whole eggs, the whites of two ; a pint
of cream, and a quarter of a pound of butter melted in
it; two ounces of flour, and the same quantity of sugar;
SWEETS. 403
mix these by degrees in the cream when cold ; bake in
a dish Hned round with tart-paste. Two or three bitter
almonds may be added to the others.
4. Another Almond Pudding.
Beat four ounces of sweet almonds with four or five
bitter ones, a little Avhite Avine, the yollvs of six eggs, the
peel of two lemons grated, six ounces of butter, about a
quart of cream, and the juice of a lemon. Bake it half
an hour, with paste round the dish.
Yet Another Way.
Pound eight ounces of almonds with a few bitter ones
in a spoonful of w\ater, then mix with four ounces of
butter warmed, the yolks of four and the whites of two
eggs, sugar, two tablespoonfuls of cream and one of brandy.
Bake in buttered cups, and serve with pudding sauce.
5. Almond Wafers. ✪ Yet Another Way
Page 214 · 5 recipe records on this page
Presented as published in 1895. 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
Mix half a pint of cream with a little flour and a little salt, keep stirring it over the fire until it is as thick as melted butter, then add about half a pound of Parmesan cheese, finely grated. Mix all well together until it is half cold, then take four eggs, separate the yolks from the whites, put the former to the cheese, and beat well together. Then beat the whites to a solid froth, and add this to the rest. Pour the whole into an ornamented mould or a deep dish lined with paper, cut in a fringe at the top and only half filled, as the mixture will rise very high. The oven must be very hot, in order to cause the rising, and the dish must be served immediately or it will go down, to prevent which let the cover be of metal strongly heated. Twenty minutes ought to bake it.
13. Foudxie of Cheese.
Take three ounces of flour, moisten with half a pint of cream and half a pint of milk, and a quarter of a pound of butter ; stir all these ingredients over a brisk fire till they become paste; remove it from the fire, and mix in eight yolks of eggs, a quarter of a pound of grated Parmesan cheese, and a quarter of a pound of fine Gruyere cheese, cut into dice. When the dinner is called, whip the whites ; mix them in also, and bake the fondue in a tolerably quick oven.
This same mixture answers for small fondues in paper cases.
AA
SECTION XIV.— S^W^EETS.
1. Almond Cheese Cakes.
Blanch and pound a quarter of a pound of sweet almonds and eight bitter ones, with a wineglass of common or orange-flower water. Add four ounces of sugar, a c[uarter of a pint of cream, and the whites of two eggs beaten to a froth. Mix and fill small patty-pans. Or these almond cheese-cakes may be made by merely mixing a few beaten almonds with common cheese-cakes.
2. Almond Paste.
Blanch and pound one pound of Jordan almonds very fine; add a spoonful of water in the pounding to keep them from oiling, and three-quarters of a pound of fine sifted sugar ; stir all together over a gentle fire to dry off the moisture. As it leaves the pan and becomes a stiff paste put it in j)ots.
06s. — You may add half an ounce of gum tragacanth, soaked in water, thick.
3. Almond Pudding.
Take a quarter of a pound of blanched Jordan almonds, pounded fine ; four whole eggs, the whites of two ; a pint of cream, and a quarter of a pound of butter melted in it; two ounces of flour, and the same quantity of sugar;
mix these by degrees in the cream when cold ; bake in a dish Hned round with tart-paste. Two or three bitter almonds may be added to the others.
4. Another Almond Pudding.
Beat four ounces of sweet almonds with four or five bitter ones, a little white wine, the yolks of six eggs, the peel of two lemons grated, six ounces of butter, about a quart of cream, and the juice of a lemon. Bake it half an hour, with paste round the dish.
Yet Another Way.
Pound eight ounces of almonds with a few bitter ones in a spoonful of water, then mix with four ounces of butter warmed, the yolks of four and the whites of two eggs, sugar, two tablespoonfuls of cream and one of brandy. Bake in buttered cups, and serve with pudding sauce.
5. Almond Wafers.
Records on this page
Cheese and EggsFoudxie of CheeseAlmond Cheese CakesYet Another WayAlmond Wafers