Charlotte Eusse, Ho. 2
From The economical cook book, 1905
Serves 3
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 102. The excerpt below is the record exactly as published.
an ounce of ismglam in half a pint of new milk o?er the fire, with a piece of vanilla bean ; whip to a firoth a ]^t of rieh cream, with a wine-g^am and a half of Madeira or Sherrj wine in it ; beat the yolks of fonr ^gs with fonr heaping table- spoonafnl of engar, and the whites separately to a stiff firoth. When the isinglass is all dissolved, take oat the bean, and when % little cool, stir it into the yolks and sugar ; add the whites of the eggs and cream, beat all together for a few minutes, and pour into a mould lined with slices of sponge-cake or lady-fingea. Set in the ice until wanted. • Charlotte Eusse, Mo. S. Whip a pint of cream with a trifle chum; as it is hght^ skim it off and put it in a large bowl unlil all is whipped. Beat the whites of four eggp perfectly light, dissolve half an ounce of gda- tioe in a wine-glass of good cooking wine by placing it in a small sauce-pan on the range or stove, but do not lei it boil; when entirely dissolved, stir into it a teacup of powdered sogir and a teaspoon of essence of vanilla; stir the whites of ^gs into the cream ; then add quickly the wine and gelatine. Before making the above, line a large deep bowl with lady-fingers or sliced sponge-cake, pour in the mixture and set it in the ice or in a pan of snow. It should be prepared several hours before it is wanted. The cream that drains from the whip may be stirred into the gelatine, wine and sugar, before mixing with the cream and ^g. Stick the cake to the mould by dipping one dde in the beaten white of ^g. Charlotte Busse, Ho. '4. Pound a vanilla bean with a lump of sugar and boil it m a tumbler (tf milk, strain off, and add to the milk two eggs, beatcD PASTRY, FUDDmOS, Jtc. 218 f eiy light separately, a teacup of sugar, the weight of a cent in gelatine, dissolved in as little hot water as possible ; beat to a froth with a ohura a pint of oream and lay it on a sieve (this can be done first, as it will stand); add the cream to the ou£u tard, and stir it all together until quite cold, but not congealed ; line a mould with strips of cake and pour it in, or have ready baked a square sponge-cake, from which you have scooped Che inside, and pour in the custard. * Charlotte Buase, Ho. 6. Make a soft boiled custard of a pint of milk and four eggs, flavor with a teaspoon of essence of vanilla and sweeten with a pound of powdered sugar ; dissolve an ounce of gelatine in half a pint of water, add it to the hot custard, and stir until cold ; then add a quart of cream, whipped to a froth with a trifle ohum, pour into a mould lined with lady-fingers, and set in the ioe until wanted. Charlotte Busse, Vo. 6. Beat the yolks of seven eggs and stir them gradually into a pint of scalded milk, sweeten to your taste, set it in a pan of boiling water until it thickens, then set it away to cool. Pour a coffeecup of warm water over half a box of gelatine, stir it on the stove until dissolved ; beat the whites of seven eggs to a stiff froth, with powdered sugar to make it like icing; then whip a quart of rich cream with a trifle chum and stir it in the custard ; stir in now the whites and sugar, flavor with vanilla, then the gelatine; beat all well together. When perfectly cold, oour it into a mould lined with sponge-cake or lady-fingers. * Charlotte Busse, Ho. 7. One-third of a box of gelatine dissolved in half a pint of boil- ing water ; when dissolved stir in it a teacup of powdered sugar, add two teaspoons of extract of vanilla and the beaten yolks of three eggs ; whip to a froth a quart of rich cream, drain it on a sieve ; put the oream that drains from the whip into the gela- tine and egg, and stir in the whipped cream ; line a dish with 214 aOOKEBT FROM EXPERIENCE. drnd sponge-cake or lady-lbgen, poor the mixtnie in ud eel ^i in % eool place for Beveral hours. 'Bayaxiaii Oreaa. Sissolye lialf a box of geladne in a pint of milk, set it 0¥er (he i&re, stir until all dissolved and quite hot; then take it ofll Beat the yolks of seven eggs quite light; stir in them five hei^K ing tablespoons of powdered sugar ; add to them half a pint of cold milk ; stir well together, and add the hot milk and gelatine. When thoroughly mixed, stir in half a pint of rich cream ; if not sweet enough, add more sugar ; flavor with vanilla or peach- water ; put all on the fire again, and stir until it thickens a little ; then pour in a form and set it on the ice for three or bur hours. * Curds and Cream. Put two tablespoonsM of prepared rennet into two quarts of milk, and set it near the fire for an hour ; then break it up with a spoon and let it stand half an hour longer ; pour off the whey and turn the curd into a perforated mould ; let it stand for six hours, then turn it out very carefully on a dish, and serve with cream and sugar. This is very nice. * Prepared Bennet Procure of your butcher a rennet that has been stretched and dried ; wash it dean and wipe it dry ; then cut it from the hoop, and cut it in pieces half an inch square, put it in a bottle holding rather more than a pint, and fill it up with Madeira or Sherry wine. In two or three weeks it will be ready for use. A tablespoonful is su£Bioient for a quart of milk. This is only for cold custard or junket and cheese-cakes ; for cream cheese use ttiat which you procure at the druggist's, with no wine in it, unless you prefer the flavor of wine in the milk. Spanish Cream. Put an ounce of gelatine in three pints of rich milk, put it in a sauce-pan over the fire, and simmer until the gelatine is all dissolved, stirring it all the time : then add three-quarten cf a PASTRY, PUDDINOS, At. 216 pound of sifted sugar, take it from tbe fire, beat six eggs yery light, and stir them slowly into the mixture ; put all on the fire again, let it thicken, stirring all the time. When this is done, take it from the fire, flavor with two teaspoons of vanilla extract, let it oool a little, beat it up well, and pour into moulds which have been wet with cold milk and drained. Set in a cold place until wanted. Velvet Cream. One coffeecupful of good cooking wine, two-thirds of a box of gelatine soaked for half an hour in a pint of cold water, and a coffeeoup of sifled sugar ; set all together in a sauce-pan over the fire, let it come to a boil. When nearly cold, add one pint of cream, beat all well together, and put in a mould. Cream. Dissolve half an ounce of gelatine in a cup and a half of good cooking wine, add to it three-quarters of a pound of sugar, the rind and juice of a lemon or an orange ; simmer until the sugar is all dissolved, strain it through a sieve or fine cloth. When oool but not congealed, stir it gradually into a pint and a half of rich cream, pour into moulds, and set on the ioe. Whips. Mix together a pint of rich cream
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Cook this with the app: pantry check, scaling, and the assistant.