RATAFIA MOULD

Ingredients

• I5 ozs. cornflour (B. and P.'s patent)
• 12 ozs. citron
• 1 glass sherry
• 1 pint milk
• 1 oz. castor sugar
• 2 ozs. ratafias

Method

1. 1

   Blend the cornflour with a little of the milk, and pour into a saucepan with the rest of the milk and sugar.

2. 2

   Boil for eight minutes, stirring all the time.

3. 3

   Cut up the citron and put it into a basin with the ratafias.

4. 4

   Pour the sherry over to soak.

5. 5

   Stir this into the cornflour and set in a mould.

6. 6

   When firm turn out and serve with jam or custard.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 33. The excerpt below is the record exactly as published.

RATAFIA MOULD. I5 ozs. cornflour (B. and P.'s 1 2 ozs. citron patent) 1 glass sherry 1 pint milk 1 oz. castor sugar 2 ozs. ratilias Blend the cornflour with a little of the milk, and pour into a saucepan with the rest of the milk and sugar. Boil for eight minutes, stirring all the time. Cut up the citron and put it into a basin wdth the ratafias. Pour the sherry over to soak. Stir this into the cornflour and set in a mould. When firm turn out and serve wdth jam or custard. 162. MOCK ICE PUDDING. ^ oz. of Cox’s gelatine 1 pint of milk 1 tablospoonful of sugar A few crystallized fruits 1 egg. Ratafias INIacaroons Garnish a mould with a few' crystallized fruits of different colours, and then fill with alternate layers of macaroons and 6 Sz THE EXIilElTION COOKERY BOOK. ratafias. Soak the gelatine in sufficient milk to cover it for about ten minutes, and dissolve slowly over the lire. Strain the gelatine into a custard (made of the egg, sugar and remaining boiling milk). Let it cool. Strain and pour into the prepared mould. Place the mould in a basin surrounded with two pennyworth crushed ice and keep in a cool place until required for table. To serve it, immerse the mould in warm water for one moment and turn out quickly on to a cold dish. t oz. cornflour patent) 1 pint milk 163. CHOCOLATE ICE. (B. and P.'s 4 ozs. grated chocolate (Van Ilouten^s) i teaspoonful vanilla 2 ozs. castor sugar Mix the cornflour with a little cold water, and stir it into a pint of boiling milk. Cook for three minutes, stirring all the time. Add the sugar and grated chocolate dissolved in a little cold milk. Allow this to become cold, add the vanilla essence and freeze. 164. STRAWBERRY ICE. 1 oz. cornflour (B. and P.'’s patent) 3 ozs. castor sugar 2 j^olks of eggs ^ pint strawberry pulp 1 pint milk 1 tablespoonful lemon juice Mix the cornflour smoothly with the milk, and boil for three minutes, stirring all the time. Take off, and add the yolks and sugar. Let this cool. Add the strawberry pulp to the cornflour custard, mix thoroughly with a vhi.sk, flavour with lemon juice, and freeze. THE EXHIBITION COOKERY BOOK. 83 165. lp:mon snow. ^ A Oil. packet Cox’s gelatine Whites of 3 eggs 6 ozs. loaf sugar 1 pint water 2 lemons (peeled thinly and strained juice) I Soak the gelatine in I- pint cold water ten minutes. Put into a saucepan pint boiling water, the sugar, lemons and soaked gelatine. Stir over a slow fire until entirely dis- solved, taking great care it does not boil Remove from the fire. When cool and beginning to set, add the whites of eggs beaten to a stiff froth. Whisk altogether until the preparation thickens and looks like snow. Pleap up on a dish to appear as rocky as possible. i66. ORANGE MOULD. li oz. cornflour (B. and P.'s patent)

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