Marmalade Custards

Ingredients

• X lb- Short Crust
• 1 oz. Marmalade
• 1 oz. Butter
• X oz. Castor Sugar
• 1 Egg
• 1 tablespoonful Milk
• yz oz. Corn Flour

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 30. The excerpt below is the record exactly as published.

1 egg, cornflour and milk. 38 JELLIES, CREAMS AND COLD SWEETS. jFruxt SalaO. This may be made with any ripe fruits in season, mixed in a bowl. Then make a syrup with i lb. loaf sugar and yi pint water, well boiled for ten minutes, add a small wine glass of Curagoa or Chartreuse or any liqueur and pour it over the fruit. Either serve in a large china bowl or on small ice plates, and stand on ice or in a cool place until wanted. Geneva Wafers. Ingredients.— i Egg, \y7 ozs. Butter, ozs. Flour, ozs. Sugar. Method. — Cream the butter and sugar together, then add the egg, and when that is well beaten in, add the flour. Butter a baking sheet and drop a tea- spoonful on, spreading it out as thinly as possible in a circle. Place these in a cool oven, and when done slip a knife under, and either roll them with the fingers or round a stick, so as to form little cones or finger shapes. They may be filled with whipped cream, cornflour custard, or jam. Gooseberry JFool. Ingredients. — i pint Gooseberries, i pint Cream or Milk, 3 Eggs, Castor Sugar to taste. METHOD. — Stew the gooseberries with the sugar and a little water till soft, then pass them through a JELLIES, CREAMS AND COLD SWEETS. 89 sieve. Return them to the saucepan and mix in the yolks of three eggs, cooking them as for a custard, and not allowing them to boil. Let it cool, and add the cream well whipped ; but if milk is used, it may be added while the mixture is hot. Gooseberry /iberinoue. Ingredients.— 1 lb. Gooseberries, % lb. Loaf Sugar, 2 Eggs, 1 oz. Butter, 1 oz. Sponge Cake Crumbs. Method. — Stew the gooseberries and sugar in a gill of water and pass through a sieve ; mix in the butter, cake crumbs, and yolks of two eggs, and bake in a pie dish lined round the edge with short crust. Whip the whites stiffly, and make a meringue mixture on the top when baked. Grounb IRice /Iboulb. Ingredients — 3 ozs. ground Rice, 1 pint of Milk, 1 oz. Castor Sugar, strip of Lemon Peel to flavour, or a few drops of Vanilla. METHOD. — Put the pint of milk on to boil with the sugar and flavouring, and mix the ground rice with the rest of the milk in a basin smoothly. Pour the boiling milk on to it, and then return all to the sauce- pan and let it simmer gently for ten minutes, stirring all the time. Rinse a mould out with cold water, then pour in the ground rice and let it set. Turn out when cold and serve with any stewed fruit. 90 JELLIES, CREAMS AND COLD SWEETS. 3ce ipufcbing. Ingredients. — 3 Eggs, 2 ozs. Sugar, X pint Milk, 1 dessert spoonful of Maraschino, 1 teaspoonful of Vanilla. Method. — Make a custard with eggs, sugar, and milk, and flavour as directed. Partly freeze, and then mix in y2 oz. of preserved cherries, and oz. citron cut up small, and one gill of cream stiffly whipped. Then close the machine and freeze stiffly. 3ce£> IResselrofce putting. Ingredients.— X pint Cream, 1 gill of Milk, the yolks of 2 Eggs, % oz. ground Almonds, X lb. Loaf Sugar, X gill Brandy, Xlb. Preserved Fruits, cut small. Method. — Make a custard with the eggs, sugar, milk and cream. When cold add the almonds and brandy and then freeze, and when half frozen add the fruits. Then freeze until quite stiff, and pack it tightly into an ice mould, putting lard round the edge where the mould joins, so as to prevent the ice and salt getting in. Bury it in a pail in ice and salt, and dip the mould in cold water when needed to turn it out. Xemon Gbeesecafees. Ingredients. — 3 yolks of Eggs, 2 whites of Eggs, X lb. Castor Sugar, 3 ozs. Butter, rind of 1 Lemon grated, juice of 2 Lemons, 1 stale Sponge Cake rubbed through a sieve. JELLIES, CREAMS AND COLD SWEETS. 91 METHOD. — Mix all these ingredients well together, and stir over a glimmer of gas until the eggs are cooked and the mixture thick. Do not let it boil. Bake in patty pans, lined with short crust or rough puff pastry. Xemon putting (IRtcb). Ingredients. — X lb. Castor Sugar, 2 Lemons, 1 gill of Cream, 3 ozs. Sponge Cake Crumbs, 3 Eggs. Method. — Grate the lemon peel and squeeze out all the juice. Put it into a basin with the cake crumbs, sugar and cream ; beat in the eggs one at a time. Line a pie dish with some good short crust about two inches deep, and decorate the edge with little stars or rounds cut out of the pastry with a fancy cutter. Bake until the eggs are set and the pastry a light brown. This may be served either hot or cold. Xemon Curb. Ingredients. — 3 Eggs, ]/2 lb. Castor Sugar, 3 ozs. Butter, 3 Lemons. Method. — Grate the lemon rind and squeeze all the juice and strain it. Put all the ingredients into a stewpan and thoroughly mix over a slow fire. Be careful not to let it boil. Bake in patty pans lined with short crust. 92 JELLIES, CREAMS AND COLD SWEETS. Xemon dustar&. Ingredients. — 2 Eggs, ]/z pint Water, rind and juice of 1 Lemon, 1 oz. Loaf Sugar. METHOD. — Peel the lemon thinly, and boil the peel in the water with the sugar for five minutes. Strain into a basin, add the juice of lemon, and then pour it on to the eggs. Stir over the fire till thick and the eggs well cooked ; on no account let it boil. Serve cold in custard cups. /TCmrmalafce Custarfcs. Ingredients. — X lb- Short Crust, 1 oz. Marmalade, 1 oz. Butter, X oz. Castor Sugar, 1 Egg, 1 tablespoonful Milk, yz oz. Corn Flour

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