vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Madeira Crusts
From The encyclopaedia of practical cookery, 1892
Serves 7
Serve with syrup poured over.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 446. The excerpt below is the record exactly as published.
Madeira Crusts. — Make a well or hay in the middle of lib. of sifted flour, put in i-oz. of German yeast and 4 tea- cupful of milk, mix it with the flour immediately surround- ing it (it takes about one-quarter of the flour to make the sponge), and stand the basin hi a warm place. When the sponge has risen to twice its original bulk, mix in with it two eggs and Jpint ,of warm milk; when these are well worked together, break in another egg ; mix that, then add fib. of butter warmed and beaten to a cream, Joz. of salt, Jib. of caster sugar, and 1 teacupful of warm milk, and continue working with a spoon, adding five more eggs, one at a time. Put the paste in a plain mould, Sin. hi diameter, and bake ; when cold, cut the cake into slices, lay them on a baking-slieet, sprinkle with caster sugar, and glaze them in the oven ; mask the tops with apricot- jam, and arrange them hi a circle on a dish. Put some pears cooked in syrup, some preserved cherries and an- gelica hito a stewpan, with 2 wineglassfuls each of Madeira and syrup at 30deg. (see Syrups), and when warm, turn them into the centre of the dish with the crusts round. Fig. 1123. Madeira Crusts. Boil \ pint of syrup at 36deg. and J pint of Madeira, pour it over the above, and serve. See Fig. 1123. Madeira Ice. — Grate the peel of two lemons hito a basin, strain in the juice, mix in ll pints of Madeira wine and \ pint of syr.ip. Stir the mixture well, then turn it into a freezer packed hi pounded ice and salt, and work it until frozen. When sufficiently frozen, put the mixture in a mould, close it, and pack in pounded ice and salt for two hours. Before serving, dip the mould in warm water, wipe it, then turn the contents carefully out on to a fancy china or glass dish. Madeira Jelly. — (1) Make some good calf’s-foot jelly very thick ; after clarifying it, dissolve in lqt. of the jelly, while warm, and Joz. of gelatine ;' add J pint of Madeira, a wine- glassful of brandy, and enough sugar to sweeten ; then cool it hi moulds, and serve cold. (2) Dissolve 3oz. of gelatine and Jib. of lump sugar in lqt. of water, then strain through a fine hair sieve. Mix f h pints of Madeira wine with the strained liquor, turn the whole into a tinned copper whipping-bowl packed in ice, and whip the jelly well. In about twenty minutes’ time remove the jelly from the ice, and whip it for ten minutes longer; if it lias become too firm, stand the bowl in a large basin of hot water, and whip it for another minute or so. When beaten to a stiff froth, pour the jelly into a mould, pack it in ice, and leave for an hour or two. When ready to serve, dip the mould in warm water to loosen the contents, then wipe the edges of the mould, and turn out the jelly. Madeira Julep. — Put a wineglassful each of Madeira wine and syr ip into a large glass, add a very little brandy, fill up with ice, arrange a little mint and a few slices of water melon on the top, sprinkle with caster sugar, and serve. Madeira Sauce. — (1) Well beat the yolks of six eggs, pour them into a lined stewpan, and mix in 3 table-spoonfuls of caster sugar, the grated rind and strained juice of one small lemon, and 2J wineglassfuls of Madeir
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