Apricot Eggs

Ingredients

• Sponge Cakes
• Apricots
• i gill of double Cream
• oz. Castor Sugar
• Nutmeg or Pistachio Kernels

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 26. The excerpt below is the record exactly as published.

oz. Castor Sugar, and a few drops of Essence of Vanilla. Method. — The soufflee mould must be well buttered with 1 oz. of clarified butter, and also a band of buttered paper tied tightly round and about two inches 76 HOT PUDDINGS. above it. Then make a panada with the butter, flour and milk, and dissolve the sugar in the milk first. Let the mixture cool, and add the yolks of the eggs one at a time and beating each well in. Lastly, add the whipped whites and then the vanilla. Pour this mixture into the mould and steam it gently about an hour. Turn it out carefully and serve with any kind of jam sauce. West IRtoing Ingredients. — The weight of two Eggs in Flour and Sugar, a few drops of Vanilla Essence, 2 tablespoonsful of Jam, 1 tea- spoonful Baking Powder. Method. — Butter a small pie dish and put in the layer of jam. Whip the eggs and sugar for 5 minutes, and lastly, stir in the flour, baking powder and flavouring. Put this mixture on the top of the jam and bake about half an hour. lorfesMre pufc&ing. Ingredients. — X lb* self-rising Flour, 1 Egg, X pint Milk, pinch of Salt. Method. — Pass the flour through a sieve into a basin, add a pinch of salt ; make a well in centre and break an egg into it, add a little of the milk, and mix gradually and smoothly. When half the milk is in, HOT PUDDINGS. 77 beat it well for ten minutes and then mix in the rest ; let the batter stand for at least half an hour before using. This may be used for pancakes, boiled batter and baked batter puddings. JELLIES , CREAMS AND COLD SWEETS. Xenton Sells?. Ingredients. — 6 Lemons, iJ/z pints of Water, 6 ozs. Loaf Sugar, i inch of Cinnamon, 2 y2 ozs. leaf Gelatine, 4 Cloves, 2 Eggs. Method. — Take a bright clean stewpan, and put into it the pint and half of water, the juice of six lemons, and the rinds of two peeled very thinly ; add the sugar, cinnamon, cloves, and gelatine. Put the stewpan on the fire and stir with a wooden spoon until the gelatine is melted, then add the crushed shells of two eggs and the whites half whipped. Take a whisk and whisk the contents of the stewpan until the jelly is come to the boil. Stop whisking as soon as that occurs, and let the scum formed rise quite to the top of the stewpan ; then turn out the gas and leave it for 20 minutes for the scum to harden. Then take a clean cloth or serviette, fixing the cloth on to the four legs of a chair turned upside down : pour some boiling water through first to make the cloth hot, and then strain the jelly through, placing a basin underneath. The basins must be changed three times ; the first time the jelly will be cloudy, the second time clear, and the third time brilliant. The mould should JELLIES, CREAMS AND COLD SWEETS. 79 be rinsed in boiling water, and then in cold, and left wet. Be careful not to pour the jelly into the mould until nearly cold. mine 5elly. Any kind of wine jelly may be made from the pre- ceding recipe by substituting half a pint of wine in place of the half-pint of water, and using three lemons instead of six. Hngelica anfc Cberrs Cream. Ingredients. — i pint Milk, y pint Cream, y oz. leaf 'Gelatine, i y2 ozs. Castor Sugar, i teaspoon Essence of Vanilla, y lb. glac£ Cherries, 2 ozs. Angelica, cut in small pieces, 2 ozs. ground Rice. Method. — Boil the milk and stir in the ground rice, dissolve the gelatine and strain in, then add the sugar, fruits and flavouring. Whip the cream and add last. Then fill paper ramequin cases, and decorate with a cherry in the centre and a little angelica. JBiscuit Cream. Ingredients. — 1 pint Double Cream, 1 Lemon, 1 gill of Fruit Pur^e, lb. Ratafia Biscuits, y oz. Gelatine. Method.— Whip the cream stiffly, and stir in the lb. of ratafia biscuits (very finely powdered and passed through a sieve). Pass greengage, strawberry 80 JELLIES, CREAMS AND COLD SWEETS. or apricot jam, or fruit, through a sieve until there is a gill of puree. Dissolve *4 oz. of g-elatine in a little water and strain into the puree, and add the juice of one lemon. Now mix all lightly together, and pour into a mould and set. ©range Cream. Ingredients. — 4 Oranges, % pint Milk, 2 Eggs 2 ozs. Castor Sugar, 1% ozs. leaf Gelatine, y2 pint double Cream, 1 gill orange juice. Method. — Make a custard with the eggs, sugar, and milk, and boil one orange peel in the milk. Dis- solve the gelatine in water and add to the gill of orange juice. Mix all together, add the whipped cream when the custard is cool, and pour into a mould decorated with some sections of Tangerine oranges in clear jelly. HMne^apple Cream. Ingredients. — 3 gills of Pine-apple Purde, 3 gills of double Cream, 2 ozs. Castor Sugar, ozs. of leaf Gelatine, a few Pistachio Kernels. Method. — Take a tinned pine-apple, remove the brown specks, and chop it well. Dissolve the gelatine in a little water and add to the puree with the castor sugar. Now whip the cream stiffly, and mix all lightly together and pour it into a mould, decorated with pistachio nuts and a little clear jelly. When set, turn it out by dipping the mould into warm water. JELLIES, CREAMS AND COLD SWEETS. 8 1 Hpiicot 3ce. Ingredients. — gills of Fruit Purde, ij£ gills of Water, 3 ozs. Castor Sugar, 2 ozs. Loaf Sugar, Slightest squeeze of Lemon, whipped whites of 2 Eggs. Method. — Stew the fruit and loaf sugar together for puree, and pass it through a sieve. When cool, add the rest of the ingredients and place it in the mould, freeze the mixture and turn out by dipping the mould in cold water. Strawberry 3ce Cream. Ingredients. — 1 lb. Strawberries, 1 dessert spoonful of Lemon Juice, J4 pint Double Cream, 2 ozs. Castor Sugar. Method. — Pass the strawberries with the sugar through a hair sieve, then add the lemon juice, whip the cream stiffly, mix well with the puree, and freeze. Strawberry 3ce SanDwicbes. Put the ice cream when frozen between ice wafers, and keep in ice, till ready to serve. Hlmonb Cbeese Cake. Ingredients. — lb. ground Almonds, lb. Castor Sugar, Yz oz. Jordan Almonds, yolks of 2 Eggs, the whites whipped stiffly. METHOD. — Mix the ground almonds and sugar together with the yolks of two eggs, then add the F 82 JELLIES, CREAMS AND COLD SWEETS. whites. Line some patty pans with rough puff pastry or short crust, and fill with the mixture, putting half an almond, blanched, on the top of each cheese cake. Bpdcot j£qqs. Ingredients. — Sponge Cakes, Apricots, i gill of double Cream, oz. Castor Sugar, Nutmeg or Pistachio Kernels

Cook this with the app: pantry check, scaling, and the assistant.