Mousse an Banana. — Kub three ounces of loaf sugar
on the rind of half a lemon ; then pound three bananas and
put with the mixture, which has been rubbed through a
sieve, and place in a stewpan ; beat up the yolks of five eggs✪ Mousse an Banana ;
add them to the mixture, and stir over the fire till it just
thickens. Whisk the white of the eggs to a stiff froth, and
when the banana mixture is cool, stir them in lightly ; then
turn out of the pan on to the glass dish it is to be
served in. This sweet should not be made more than an
hour before it is required.
Naples Tartlets. — Scald half a pint of cream or milk ;
pour this over four sponge cakes or a quarter of a pound of
savoy biscuits ; let it stand till cold ; then add a quarter of a
pound of castor sugar, two ounces of flour, a little orange-
flower water and a little nutmeg grated, then add three
eggs✪ Naples Tartlets well beaten, and a few'drops of essence of almonds. Line
some tartlet pans with pufF paste, place some of the mixture
on, dust over with sugar, and then bake in a moderate
oven.
Nesselrode Pudding. — Put into an enamelled saucepan
one ounce of the best isinglass, five ounces of loaf sugar,
two inches of stick vanilla, and one pint of new milk ; boil
gently for ten minutes. Beat the yolks of six fresh eggs,
and stir into the milk while hot, but not boiling ; stir over
the fire till at boiling heat, then strain into a basin. Cut
the following fruits into half-inch squares : — Four ounces of
preserved pineapple, one ounce of angelica, two ounces of
candied apricots without stones, two ounces of candied
cherries, two ounces of orange peel, and one ounce of ginger✪ Nesselrode Pudding ;
SWEETS
209
pour, over the fruit, either maraschino, eura9ao or brandy, a
wineglassful, and let it stand half an liour. Beat one pint
of double cream to frothy stir it into the custard when
nearly cold, put in the fruit, and stir the mixture rapidly
for five minutes. Kinse a mould in cold water ; put in the
pudding, and place it in a pan surrounded by rough ice ;
stir till it begins to set, so as to prevent the fruit sinking
to the bottom. Let it remain till quite firm ; then turn it
on to a glass dish, and serve immediately.
Note. — The quantity given is sufiicient to serve to a
party of twelve or fourteen.
Ifeun-Loth Pudding. — Take four and a half ounces of
fiour and four and a half ounces of castor sugar, and stir in
half a pint of milk. Melt four and a half ounces of butter
in a stewpan and half a pint of milk. When the butter is
melted and the milk is hot, stir in the milk, flour, and sugar.
Stir over the fire till it boils and thickens ; then turn it
out to cool. Stir in the yolks of nine eggs, four and a half
ounces of pounded almonds✪ Ifeun-Loth Pudding, and the nine whites beaten to a
stiff froth. Stir all together ; butter a mould, and pour in
the mixture ; boil for one and a half hours. The water
must never be allowed to stop boiling. White wine sauce;
must be served with it.
Page 145 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mousse au Banana. — Rub three ounces of loaf sugar on the rind of half a lemon ; then pound three bananas and put with the mixture, which has been rubbed through a sieve, and place in a stewpan ; beat up the yolks of five eggs ; add them to the mixture, and stir over the fire till it just thickens. Whisk the white of the eggs to a stiff froth, and when the banana mixture is cool, stir them in lightly ; then turn out of the pan on to the glass dish it is to be served in. This sweet should not be made more than an hour before it is required.
Naples Tartlets. — Scald half a pint of cream or milk ; pour this over four sponge cakes or a quarter of a pound of savoy biscuits ; let it stand till cold ; then add a quarter of a pound of castor sugar, two ounces of flour, a little orangeflower water and a little nutmeg grated, then add three eggs well beaten, and a few drops of essence of almonds. Line some tartlet pans with puff paste, place some of the mixture on, dust over with sugar, and then bake in a moderate oven.
Nesselrode Pudding. — Put into an enamelled saucepan one ounce of the best isinglass, five ounces of loaf sugar, two inches of stick vanilla, and one pint of new milk ; boil gently for ten minutes. Beat the yolks of six fresh eggs, and stir into the milk while hot, but not boiling ; stir over the fire till at boiling heat, then strain into a basin. Cut the following fruits into half-inch squares : — Four ounces of preserved pineapple, one ounce of angelica, two ounces of candied apricots without stones, two ounces of candied cherries, two ounces of orange peel, and one ounce of ginger ;
pour, over the fruit, either maraschino, curaçao or brandy, a wineglassful, and let it stand half an hour. Beat one pint of double cream to frothy stir it into the custard when nearly cold, put in the fruit, and stir the mixture rapidly for five minutes. Rinse a mould in cold water ; put in the pudding, and place it in a pan surrounded by rough ice ; stir till it begins to set, so as to prevent the fruit sinking to the bottom. Let it remain till quite firm ; then turn it on to a glass dish, and serve immediately.
Note. — The quantity given is sufiicient to serve to a party of twelve or fourteen.
Reum-Loth Pudding. — Take four and a half ounces of fiour and four and a half ounces of castor sugar, and stir in half a pint of milk. Melt four and a half ounces of butter in a stewpan and half a pint of milk. When the butter is melted and the milk is hot, stir in the milk, flour, and sugar. Stir over the fire till it boils and thickens ; then turn it out to cool. Stir in the yolks of nine eggs, four and a half ounces of pounded almonds, and the nine whites beaten to a stiff froth. Stir all together ; butter a mould, and pour in the mixture ; boil for one and a half hours. The water must never be allowed to stop boiling. White wine sauce; must be served with it.
Records on this page
Mousse an BananaNaples TartletsNesselrode PuddingIfeun-Loth Pudding