Pound eight ounces of blanched Jordan almonds very
fine, with two yolks of eggs; put to this a quarter of a
pound of sugar, one lemon-peel, and half a nutmeg grated ;
add two whole eggs and one ounce of flour✪ Almond Wafers : mix all well
together, spread it thin on a copper-tinned plate rubbed with
butter ; sprinkle fine chopped almonds over, and bake it
quickly ; cut it in large squares while warm, turn each
over a round piece of wood till cold and crisp.
AA 2
404 THE THOIiOUGH GOOD COOK.
6. Amber Pudding.
Lay a pound of fresh butter in a stew-pan, with three
quarters of a pound of hun^) sugar finelj' pounded; melt
the butter and mix the Avhole well; then add the yolks
of fifteen eggs beaten, and as much candied peel as
will give it a colour and flavour✪ Amber Pudding, first reducing it to paste.
Line the dish with a fine crust, and cover it as you would
a pie. Bake it in a slow oven. It is equally good cold
or hot.
7. Another Amber Pudding.
Take one dozen cooking apples, a cupful of sugar, six
eggs, four tablespoonfuls of butter, the rind and juice of
two lemons, and sufficient puff-paste to line a dish. Pare and
quarter the apples and pare the lemons, taking off the thin
yelloAV rind only: the white would make the pudding bitter.
Put this rind, with the apj)les, butter, and lemon-juice, into a
stew-pan with half a cuj^ful of wate✪ Another Amber Puddingr. Cover and simmer
for three-quarters of an hour; pass it through a sieve, add
the sugar, and let it cool, and then stir in the yolks of the
eggs well beaten ; put it all into a dish lined with a good
but thin paste ; bake in a gentle oven for half an hour.
AVhile it is cooking, whisk the whites of the eo-sfs to a stiff
froth ; beat into them three tablespoonfuls of powdered
sugar, cover the pudding with this; return to the oven for
ten minutes, leaving the door open. This pudding may be
served hot or cold.
8. Angelica Tart.
Pare and core some golden pippins or nonpareils ; then
take an equal quantity of the stalks of angelica, peel them^
and cut them into small pieces. Boil the apples in water
enough to cover them, Avith lemon-peel and fine sugar✪ Angelica Tart.
SWEETS. 405
Do them gently, till they produce a thin syrup, and then
strain it off. Put it on the tire, together with the angelica,
and let both boil ten minutes. Make a puff-paste, lay it
at the bottom of the tin, then a layer of apple and one
of angelica, till full. Pour in some syrup, put on the
cover, and bake moderately.
9. Apple Biscuits.
Add to two pounds of apple pulp, two and three-quarter
pounds of fine sugar, three whole eggs, and a portion of
essence of cloves ; stir all well together in a pan over
a moderate fire, adding three and a quarter pounds of flour
and half a pound of corn starch✪ Apple Biscuits in powder ; when the mixture
is hot, lay it out with a large screw funnel, ice the biscuits,
and bake them.
10. Apple Charlotte. ✪ Apple Charlotte
Page 215 · 7 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
Pound eight ounces of blanched Jordan almonds very fine, with two yolks of eggs; put to this a quarter of a pound of sugar, one lemon-peel, and half a nutmeg grated ; add two whole eggs and one ounce of flour : mix all well together, spread it thin on a copper-tinned plate rubbed with butter ; sprinkle fine chopped almonds over, and bake it quickly ; cut it in large squares while warm, turn each over a round piece of wood till cold and crisp.
AA 2
6. Amber Pudding.
Lay a pound of fresh butter in a stew-pan, with three quarters of a pound of hundred pounds of sugar finely pounded; melt the butter and mix the whole well; then add the yolks of fifteen eggs beaten, and as much candied peel as will give it a colour and flavour, first reducing it to paste. Line the dish with a fine crust, and cover it as you would a pie. Bake it in a slow oven. It is equally good cold or hot.
7. Another Amber Pudding.
Take one dozen cooking apples, a cupful of sugar, six eggs, four tablespoonfuls of butter, the rind and juice of two lemons, and sufficient puff-paste to line a dish. Pare and quarter the apples and pare the lemons, taking off the thin yellow rind only: the white would make the pudding bitter. Put this rind, with the apples, butter, and lemon-juice, into a stew-pan with half a cupful of water. Cover and simmer for three-quarters of an hour; pass it through a sieve, add the sugar, and let it cool, and then stir in the yolks of the eggs well beaten ; put it all into a dish lined with a good but thin paste ; bake in a gentle oven for half an hour. AVhile it is cooking, whisk the whites of the eggs to a stiff froth ; beat into them three tablespoonfuls of powdered sugar, cover the pudding with this; return to the oven for ten minutes, leaving the door open. This pudding may be served hot or cold.
8. Angelica Tart.
Pare and core some golden pippins or nonpareils ; then take an equal quantity of the stalks of angelica, peel them^ and cut them into small pieces. Boil the apples in water enough to cover them, Avith lemon-peel and fine sugar.
Do them gently, till they produce a thin syrup, and then strain it off. Put it on the tire, together with the angelica, and let both boil ten minutes. Make a puff-paste, lay it at the bottom of the tin, then a layer of apple and one of angelica, till full. Pour in some syrup, put on the cover, and bake moderately.
9. Apple Biscuits.
Add to two pounds of apple pulp, two and three-quarter pounds of fine sugar, three whole eggs, and a portion of essence of cloves ; stir all well together in a pan over a moderate fire, adding three and a quarter pounds of flour and half a pound of corn starch in powder ; when the mixture is hot, lay it out with a large screw funnel, ice the biscuits, and bake them.
10. Apple Charlotte.
Records on this page
Yet Another WayAlmond WafersAmber PuddingAnother Amber PuddingAngelica TartApple BiscuitsApple Charlotte