Raspberry Gateau

Ingredients

• a pound and a half of raspberries
• currants
• half a pound of sugar
• sponge-cake
• cream
• wine

Method

1. 1

   Slice sponge-cake, pour over stewed raspberries and currants with sugar.

2. 2

   Allow to stand, pile cake, whip cream, sweeten, and pour over cake.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 20. The excerpt below is the record exactly as published.

RASPBERRY GATEAU Cut a sponge-cake into slices half an inch thick ; place them in a dish ; pour over them a pound and a half of raspberries and cur- rants stewed with half a pound of sugar ; allow to stand for half an hour; pile the cake in the centre of a dish; whip some cream to a froth ; sweeten with sugar and flavor with wine ; pour it over the cake, and send to the table. CHARLOTTES 83 STRAWBERRY CHARLOTTE Line a mould with lady's -fingers; cover the bottom with a layer of jelly of some bright color. Make a filling as follows : put a pint of thick cream into a pan together with an ounce of. dissolved gelatine and a pound of picked strawberries ; mix thorough- ly and pour into the mould ; cover the top with some more fingers, place on the ice to set ; serve with whipped cream. bellies APRICOT JELLY Place a tin of apricots in a pan with half a pound of sugar and allow them to boil; strain oflP the syrup ; take out the kernels and remove the skin from the apricots ; allow to cool ; add to a pint of the syrup half a box of gelatine dissolved in a little water ; boil, and clarify with the whites of eggs ; pour a little jelly into the bottom of a mould, and when it is beginning to set place over it some of the apricots ; add more jelly and apricots till the mould is full ; set in a cool place, and serve with whipped cream. CLARET JELLY Mix together half a pound of powdered sugar, 1 bottle of claret, the juice and rind JELLIES 85 of a lemon, a small pot of currant

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