Bird's Nest
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 136. The excerpt below is the record exactly as published.
Bird's Nest. — Take a bird's nest mould (a quart size), and put in some liquefied wine jelly, coloured green, and stand it on ice, turn out when cold, and fill the inside with cream eggs, made either in egg moulds, or if there are no egg moulds handy, good-shaped eggshells may be used, thus : Cut off a top at the broad end of the egg, rinse the shell out with cold water after emptying it, and fill it with ivory cream ; or pierce a hole at one end of the egg, and let the contents out, aud then fill it with the cream. Ivory cream is made with good double cream, into which is stirred one ounce of gelatine soaked in sherry or brandy
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Cook this with the app: pantry check, scaling, and the assistant.