Chartreuse of Fig in Aspic, a la Ethel
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 524. The excerpt below is the record exactly as published.
Chartreuse of Fig in Aspic, a la Ethel Chartreuse de Figues en Aspic, a la Ethel Take half pound figs that have been cooked in brandy, sugar, lemon, and water; let stand until cold. Glaze a ring mould with lemon aspic, press the figs out, cut in strips about half inch wide, turn the inside of the fig down to the mould. Decorate any de¬ sign desired with white and pink cream (that contains some gela¬ tine) on each side of the figs. Glaze again with the aspic, and fill with the chartreuse of fig. AMERICAN COOK BOOK Chartreuse of Fig. Chop figs very fine and pass through the machine; add to them three tablespoons brandy, juice of a lemon, seven tablespoons dissolved Cox’s gelatine, half cup fig juice, and two tablespoons sugar; stir on ice until thickened. When cold, carefully add one and a half cups whipped cream. Fill the mould, leave on ice until ready to serve. Turn out on a paper doily. Serve with whipped cream. Gar¬ nish with spun sugar. Compote of Fig with Almond, a la Charlotte Compote de Figues et d’Amande, a la Charlotte Put half pound of figs on stove with some lemon juice, water, sugar, and about two tablespoons brandy; cook until very soft, chop very fine, press through a sieve. Add to each cup of fig three tablespoons dissolved Cox’s gelatine, one tablespoon brandy
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Cook this with the app: pantry check, scaling, and the assistant.