Castle Baskets

Ingredients

• 6 castle puddings
• 1/2 lb. of red currant jelly
• 1/2 lb. of sugar
• 1/2 lb. of apricot jam
• 1 gill of lemon juice
• 1/2 pint of cream
• 3 ozs. of angelica

Method

1. 1

   Make some castle puddings, as on page 45, and bake them; let them stand till cold, then turn out of their moulds.

2. 2

   Carefully scoop out the middles, cover the outside thickly with red currant jelly or apricot jam and roll in white or pink sugar; put a dessertspoonful of jam into each case; make a whip of cream, sugar, and a few drops of lemon juice; fill each case with cream well piled up.

3. 3

   Cut some angelica into suitable strips and form handles to the baskets; serve cold.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 47. The excerpt below is the record exactly as published.

^ lb. of apricot jam ; J pint of cream ; oz. of castor sugar. Boil half a pound of sugar and half a pint of water, after the sugar is dissolved boil ten minutes. Have ready six or eight pared and cored apples, place them in the syrup and let them stand simmering for five hours until tender. Carefully take out the apples, fill with apricot jam, place in a glass dish; pour the syrup round and place a little sweetened whipped cream on the top of each apple. Baked Quince Pudding. For Eight Persons, — 6 quinces ; ozs. of sugar ; 1 tea- spoonful of ground ginger ; 3 yolks of eggs ; f pint of milk ; pint of cream ; 3 whites of eggs. Scald your quinces very tender, pare six very thin, scrape off the soft part, mix it with sugar very sweet, put in a teaspoonful of ground ginger ; beat the yolks of three eggs, and add half a pint of milk and half a pint of cream. Stir the mixture into the SAVOURIES AND SWEETS. 107 quinces till of a good thickness ; butter a pie dish, put in the mixture, cover with sweetened whipped whites of the eggs, and bake. An Old English Prune Pudding. For Six Persons. — 1 pint of milk; 3 yolks of eggs; whites of eggs ; 2 spoonsful of flour ; 1 spoonful of ground ginger ; ^ lb. of prunes ; 2 ozs. of sugar ; 1 oz. of butter or 5 pint of cream ; 2 ozs. of almonds ; J glass of brandy ; 4 drops of vanilla. Take a pint of milk, beat three eggs and half the whites with a gill of milk, and two spoonfuls of flour and one of ground ginger ; then by degrees add all the milk, mix half a pound of prunes ; tie up in a floured cloth and boil an hour. Clarify butter and pour over it before serving ; or, which is much nicer, mix a little brandy with some sweetened cream and a few chopped blanched almonds, and pour over the pudding. Spanish Fritters. For Six Persons. — 1 roll ; 2 eggs ; 1 pint of milk ; 5 lb. of sugar ; oil for frying ; 1 oz. of coloured sugarplums. Take the inside of a roll and slice it in three, then soak the pieces in milk, pass it through a batter of eggs, fry them in oil ; when almost done repass them in another batter, then let them fry till they are done, drain off the oil and lay on a dish. Cover each fritter with small coloured sugarplums, and pour clarifled sugar round them ; serve very hot. Pancakes. For Four Persons. — 1 cupful of flour ; 1 cupful of boiling milk ; 1 oz. of melted butter ; 1 oz. of sugar ; 3 eggs ; butter for frying. io8 SAVOURIES AND SWEETS. Pour upon a cupful of flour a cupful of boiling milk ; wlien cold add some melted butter, sugar to taste, and tbe well-beaten yolks and whites of three eggs ; fry in butter till brown. Baked Lemon Pudding. Foe. Six Peesons. — 2 lemons; J lb. of sugar; 2 whites of eggs ; 3 yolks of eggs ; enough puff paste to line a pie dish. Put the juice of two lemons to half a pound of lump sugar, the whites of two eggs beaten to a froth. Mix the lemon juice and sugar and let the whole stand aside for half an hour, then add the rind of the lemons grated, and the yolks of three eggs ; line a flat dish with paste and bake in a slow oven. Castle Baskets. Foe Six Peesons. — 6 castle puddings as on page 45 ; J lb. of red currant jelly ; J lb. of sugar ; ^ lb. of apricot jam ; 1 gill of lemon juice ; f pint of cream ; 3 ozs. of angelica

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