Glazed Pears a la Sultana
From The Swedish, French, American cook book, 1918
Serves 6
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.
one tablespoon brandy, one cup whipped cream. Stir milk, sugar, gelatine, and brandy together on ice. When cold, mix the cream gently to it. Fill moulds, leave on ice until cold. Dip in warm water and turn out on pastry or on a fig a la Bavaroise. Fig a la Bavaroise. One cup fig juice, half cup figs, two table¬ spoons brandy, six tablespoons dissolved Cox’s gelatine, whites of two eggs. Stir fig juice, brandy, and gelatine together; add the cut-up figs. When commencing to thicken, add the whites of eggs beaten to a stiff froth with one tablespoon sugar. Pudding of Figs in Aspic, a la Cabinet Pouding aux Figues en Aspic , a la Cabinet One pound figs, half cup milk, six tablespoons dissolved Cox’s gelatine, one tablespoon brandy, four tablespoons sugar, one cup lemon aspic, one cup whipped cream. Glaze mould with aspic, line with cooked figs and one cup whipped cream that contains some gelatine. Glaze again and fill. Filling. Stir milk on ice; add gelatine, brandy, and sugar, then the figs (cooked and cut in small pieces); last add the whipped cream. Fill mould, leave on ice until ready to serve. Dip in warm water and turn out on a paper doily. Serve with whipped cream. 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, part of the juice that the figs cooked in. Glaze individual ice cream or small individual moulds with aspic, line with the figs, fill. Filling. Three tablespoons dissolved Cox’s gelatine, three tablespoons milk, two tablespoons sugar, one tablespoon brandy, three tablespoons chopped almonds, Put the milk in a saucepan on ice; add the gelatine, sugar, brandy, and almonds; stir until thickened; carefully add one cup whipped cream and fill, leave on ice until ready to serve. Dip in warm water, turn out on puff paste or cake the size of the mould, put a green leaf in each. Serve with whipped cream in the centre and spun sugar all around. Pineapple Sponge a la Comte de Beaujeu Eponge a V Ananas a la Comte de Beaujeu One small pineapple, one cup sugar, seven tablespoons dissolved Cox’s gelatine. Cut a slice from the pineapple, scoop out, cut the best part in small dices and sweeten it. Grate the rest, press all the juice out. Stir yolks of four eggs to a souffle, add the cup of juice, put in a double boiler with a small pinch of salt, beat well so as not to let it curl. When thickened, put on ice, add the gela¬ tine, then the pineapple and the wdiites of eggs — beaten up stiff. Fill the pineapple; decorate with whipped cream and maraschino cherries on the top, and a rosette of spun sugar in the centre and all around. If the filling in the pineapple is not sufficient for the number of persons to be served, spoonfuls of the prepared filling can be served around, in baskets of spun sugar decorated with whipped cream and maraschino cherries. THE SWEDISH, FRENCH Aspic of Grape Fruit ( Aspic de Pomelo ) a la Walde Cut the grape fruit in halves and scoop out; cut the best part in little dices and make juice of the rest; make a grape fruit aspic, see recipe: Lemon aspic, using grape fruit instead of lemon; divide the jelly in three — color part of it green, part of it pink, and leave the rest of it the natural color. Fill one with the pink, one with the green, and one with the natural color; then cut each half in halves. Serve in ring style on a paper doily with the bavarian of grape fruit in the centre. Bavarian. Half cup milk, seven tablespoons gelatine, one tablespoon brandy, four tablespoons sugar, half cup cut-up grape fruit. When thickened, add one and a half cups cream — slowly. Glazed Pears ( Poires glacees ) a la Sultana Peel pears, leaving the stem on, and scoop out from the largest end, leaving the outside as thin as a shell, cook in two cups water, one cup sugar, a little lemon juice, and brandy. When cooked, take up from the juice to get cold. Fill. Filling. For six pears take one cup sultana raisins, one table¬ spoon almond paste, one tablespoon powdered sugar; chop very fine, add one tablespoon brandy. Stuff pears. Tint with orange coloring one and a half cups of the juice that they cooked in
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