Strain the juice of five lemons over the rind of two.
Add half a pound of loaf-sugar, and let remain for an
hour or two. Add a pint of thick cream and half a pint
of sherry or raisin wine✪ Lemon Syllabub, strain, and then whisk until
the mixture is well frothed. Pour the syllabub into glasses,
and let it stand ten or twelve hours before being served.
The whisking takes thirty or forty minutes.
15. Lemon "Whey.
Put a quart of milk into a saucepan. When it boils,
pour in four tablespoonfuls of lemon-juice✪ Lemon Whey : add more if
this does not effectually turn the milk. Let it boil up,
then put it in a bowl to settle ; strain and sweeten, and
add a little hot Avater if the Avhey is too acid to be agree-
able.
ICES AXD DlilXKS. 451
16. Lemonade, Effervescing.
Boil two pounds of loaf sugar in a jiint of strained lemon-
juice✪ Lemonade, Effervescing until the sugar is dissolved. Pour the syrup out,
and when it is cold, put it into bottles and cork closely.
When wanted for use, put a tablespoonful into a tumbler
three-parts full of cold wat«r ; stir- in briskly twenty grains
of carbonate of soda, and drink during efiervescence.
17. Lemonade, Still.
Boil a quart of water with three-quarters of a pound
of loaf-sugar, and pour the syrup over the rind of six
lemons. Let them soak for two or three hours. Add
the strained juice of the lemons and two quarts of Avate✪ Lemonade, Stillr.
Pass the whole through a jelly-bag, and serve in glass jugs.
18. Persian Sherbet.
Pick a pound of ripe strawberries, and bruise them
"well with the back of a wooden spoon. Put them into a
basin, with a fresh lemon cut into thin slices, and a tea-
spoonful of orange-flower water; and pour over them a
quart of cold water. Let them remain for three hours,
then strain the liquid through muslin, and squeeze the
fruit well, to make it yield as much juice as possible. Mix
with the juice a pound of refined loaf sugar✪ Persian Sherbet, and stu' it
until the sugar is dissolved; then strain it again, and place
the vessel containing the sherbet on ice until it is wanted
for use.
Another Way.
Mix two ounces of bi-carbonate of soda with two ounces
of tartaric acid and four ounces of powdered loaf sugar.
DD 2
452 THE THOBOUGn GOOD COOK.
Flavour tlie mixture with thirt}- drops of the essence of
lemon, and add two or three drops of any slight perfume.
Keep the powder in a closely-stoppered bottle. When wanted
for use, mix a teaspoonful in half a tumbler of water.
19. Turkish Sherbet.
Boil two pounds of loaf-sugar with a pint and a half
of water to a clear syrup. Skim carefully, and pour it into
a bowl. When cold, stir it into a pint and a half of strained
lemon-juice, and one quart of white veal stock✪ Turkish Sherbet, clear and
strong. Serve in glasses.
20. Coffee, Francatelli's Way.
The simplest, the easiest, and the most effectual means
to produce Avell-made coffee is to procure a percolator.
Put the coffee in the well, place the perforated presser
upon it, and then pour in the boiling water gently and
gradually, until the quantity required is completed; put
the lid on the percolator, and set it by the fire to run
through. By strict attention to the foregoing instructions,
excellent coffee will be produced in a few minutes — the
proportions being one ounce of coffee to a large breakfast-
cup of water. (See also p. 68.)
21. Coffee, Soyer's Way.
Page 237 · 6 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
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Strain the juice of five lemons over the rind of two.
Add half a pound of loaf-sugar, and let remain for an
hour or two. Add a pint of thick cream and half a pint
of sherry or raisin wine, strain, and then whisk until
the mixture is well frothed. Pour the syllabub into glasses,
and let it stand ten or twelve hours before being served.
The whisking takes thirty or forty minutes.
15. Lemon "Whey.
Put a quart of milk into a saucepan. When it boils,
pour in four tablespoonfuls of lemon-juice : add more if
this does not effectually turn the milk. Let it boil up,
then put it in a bowl to settle ; strain and sweeten, and
add a little hot Avater if the Avhey is too acid to be agree-
able.
ICES AXD DlilXKS. 451
16. Lemonade, Effervescing.
Boil two pounds of loaf sugar in a jiint of strained lemon-
juice until the sugar is dissolved. Pour the syrup out,
and when it is cold, put it into bottles and cork closely.
When wanted for use, put a tablespoonful into a tumbler
three-parts full of cold wat«r ; stir- in briskly twenty grains
of carbonate of soda, and drink during efiervescence.
17. Lemonade, Still.
Boil a quart of water with three-quarters of a pound
of loaf-sugar, and pour the syrup over the rind of six
lemons. Let them soak for two or three hours. Add
the strained juice of the lemons and two quarts of Avater.
Pass the whole through a jelly-bag, and serve in glass jugs.
18. Persian Sherbet.
Pick a pound of ripe strawberries, and bruise them
"well with the back of a wooden spoon. Put them into a
basin, with a fresh lemon cut into thin slices, and a tea-
spoonful of orange-flower water; and pour over them a
quart of cold water. Let them remain for three hours,
then strain the liquid through muslin, and squeeze the
fruit well, to make it yield as much juice as possible. Mix
with the juice a pound of refined loaf sugar, and stu' it
until the sugar is dissolved; then strain it again, and place
the vessel containing the sherbet on ice until it is wanted
for use.
Another Way.
Mix two ounces of bi-carbonate of soda with two ounces
of tartaric acid and four ounces of powdered loaf sugar.
DD 2
452 THE THOBOUGn GOOD COOK.
Flavour tlie mixture with thirt}- drops of the essence of
lemon, and add two or three drops of any slight perfume.
Keep the powder in a closely-stoppered bottle. When wanted
for use, mix a teaspoonful in half a tumbler of water.
19. Turkish Sherbet.
Boil two pounds of loaf-sugar with a pint and a half
of water to a clear syrup. Skim carefully, and pour it into
a bowl. When cold, stir it into a pint and a half of strained
lemon-juice, and one quart of white veal stock, clear and
strong. Serve in glasses.
20. Coffee, Francatelli's Way.
The simplest, the easiest, and the most effectual means
to produce Avell-made coffee is to procure a percolator.
Put the coffee in the well, place the perforated presser
upon it, and then pour in the boiling water gently and
gradually, until the quantity required is completed; put
the lid on the percolator, and set it by the fire to run
through. By strict attention to the foregoing instructions,
excellent coffee will be produced in a few minutes — the
proportions being one ounce of coffee to a large breakfast-
cup of water. (See also p. 68.)
21. Coffee, Soyer's Way.