Arrowroot Jelly

Ingredients

• half a pint of water
• a table-spoonful of brandy
• castor sugar to taste
• a dessert-spoonful of arrowroot
• two tablespoonfuls of water

Method

1. 1

   Boil the water with brandy and castor sugar.

2. 2

   Gradually add the arrowroot mixed with water.

3. 3

   Boil for about three minutes.

Nutrition per serving

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 76. The excerpt below is the record exactly as published.

Arrowroot Jelly Take half a pint of water into a saucepan with a table-spoonful of brandy and castor sugar to taste ; boil it up, and add gradually a dessert-spoonful of arrowroot which has been rubbed smooth in two table- spoonfuls of water. Boil for about three minutes. Beef Tea Take two pounds of beef without any fat, and cut it into small dice. Put it in a gourmet boiler with a quart of cold water and leave it to soak for several hours, pricking it now and then with a fork. Then place the gourmet boiler into a stewpan of water, which must be brought to the boil, then let it simmer for three hours. Strain and put by till cold, removing all particles of fat ; when required, add a tea-spoonful of Valentine's beef juice or a tea-spoonful of Armour's extract of meat, and heat it to boiling-point. Brains au Gratin Take some calves' brains, boil and let them get cold, halve them and cut each half into thick slices, season with pepper, salt, oil, and chopped parsley. Put them on small skewers, roll them in melted butter, then in bread-crumbs, and grill them for twelve minutes. INVALID COOKERY 209 Brown Bread Pudding Soak two table-spoonfuls of Hovis bread-crumbs in a gill of milk. Make a custard with half a pint of milk and the yolks of two eggs, sweeten to taste, and flavour with vanilla or lemon. Pour the custard whilst hot over the bread-crumbs. Beat the whites of the eggs to a stiff froth with some sugar and a little cream, stir lightly together, pour into a buttered pie-dish and bake for about twenty minutes. Chicken Panada Take the breast and wings of a boiled chicken, mix with an equal quantity of stale bread ; the water in which the chicken has been boiled should be added gradually. Boil for a few minutes, rub through the sieve, add salt and pepper and any flavouring liked. Chicken Saute (Mary Hooper) Cut the skin of a chicken just over the pinion bone and down to the leg ; turn it back, leave it on the chicken, and cut off the wing and a slice of the breast. Put half an ounce of butter into a frying-pan with a slice of fat bacon, which fry till cooked, then put in the wing of the chicken, lightly peppered and salted. Cook slowly, turning every minute till the chicken is done, which will take about ten minutes, P 2IO COOKERY A LA MODE and if properly cooked will not be hard on the out- side. The rest of the fowl may be roasted or boiled as required. Cream and Cura^oa A table-spoonful each of cream and curagoa stirred together is an excellent restorative for sick persons suffering from exhaustion. Stewed Calf's Feet Stew a well- cleaned calf's foot in one pint of milk and one of water, with pepper and salt, and the grated peel of a lemon, for three or four hours. Currageen, or Irish Moss One pint of it boiled in a pint and a half of water will make a semi-transparent tasteless jelly ; it should be then sweetened and acidulated. This forms a most strengthening diet ; it can also be mixed with milk. Chicken Custard Beat a small chicken so as to break the bones, stew it in a pint and a half of cold water with a little salt for two hours. Strain, and add the yolks of six INVALID COOKERY 2 I I eggs or four whole eggs. Heat this till it almost boils, then pour it into little moulds and let cool. Baked Custard Pudding Warm half a pint of milk, whisk two whole eggs together ; pour the milk to them, stirring all the while. Pour this custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for half an hour. The tart-dish should be lined at the edges with a little puff paste. Egg Cream and Sago Broth Take one ounce of sago, wash it well and stew it in half a pint of water till it is quite soft, gradually evaporating it down to one-half. Beat up one ^^^ with a gill of cream and add this to the sago gradually, stirring well ; then stir in gradually one pint of good boiling beef-tea. Egg and Sherry Beat up an o^^^ till it froths, then add a lump of sugar and two table-spoonfuls of wate

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