Almond Arrowroot Shape
From The child's cookery book, 1900
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 15. The excerpt below is the record exactly as published.
Half a pint of milk, one ounce of loaf sugar, two bitter almonds, and the yolks of two eggs. Put the milk into a saucepan, pound up the almonds after removing the 85 I'he Child’^s Cookery Book skins, and put it into the milk, with the sugar, when it is hot, but not boiling ; stir in the eggs well beaten. Then stir till it thickens, but do not let it boil ; when it thickens pour it into glasses or over fruit. Chocolate Cream One bar of chocolate broken into small pieces, half a pint of milk poured over it to soak till it is dissolved. Put into a cup one tablespoonful of corn flour, mix it well with a little milk, then add the half-pint soaked in chocolate, and a dessertspoonful of sugar, boil for ten minutes, and pour into a wet mould. Rice Cream Mix one tablespoonful of ground rice very smooth with a spoonful of milk, add one egg and half an ounce of sifted sugar, boil a quarter of a pint of milk, pour it over 86 "The Child's Cookery Book the rice and egg, stirring all the time, boil the mixture for three minutes, and put it into a mould which has been filled with cold water and emptied out again without drying. Turn it out on a dish and serve with jam round it. My Birthday Cream Sweeten to taste half a pint of cream, add to it the peel of half a lemon pared thin, and let it boil slowly. Mix half a teaspoonful of ground rice with a little of the cream, add the juice of the half lemon to it, mix it with the boiled cream and let it boil again for a few minutes, divide two Savoy biscuits, lay them on a dish, and pour the cream over them. Queen of Creams Dissolve a quarter of an ounce of isin- glass in a little water ; strain it and add 87 T"he Child‘s s Cookery Book half a pint of cream, the peel of half a lemon grated, and a little sugar. When it has boiled for one minute, put it into a jug with a lip, and when nearly cold put in the juice of the lemon. Spread thickly in a dish any preserve you like, and pour the mixture in the jug over it very evenly. Leave it all night, and it will be set firmly. To Make Pastry Quarter of a pound of flour to two ounces of dripping, butter, or lard, add a little salt and a pinch of sugar. Rub the dripping into the flour, and when all lumps are gone, sprinkle over the sugar and salt, and mix it with water into a stiff paste ; flour the board and the rolling pin, and roll the paste out several times lightly, when it is ready for use. The less water used the crisper the crust will be. 88 T’he Child's Cookery Book Master^s Pudding Take the weight of an egg in flour, sugar, bread crumbs, currants, minced apple, and suet. Mix the ingredients together, and add the egg well beaten, with sufficient milk to make a stiff paste. Put it into a well-buttered mould and let it boil for about two hours. It is not necessary in this case to beat the white and yolk of the egg apart. Almond Arrowroot Shape Mix one tablespoonful of arrowroot with half an ounce of crushed sweet almonds and a dessertspoonful of sifted sugar. Take a small wineglassful of cold milk from half a pint, and stir it into the other ingredients. Boil the rest of the milk, and add to it a piece of butter the size of half a 89 ’T
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.