Peel the bananas, cut them in pieces with a
silver knife, and rub them through a sieve with a
silver spoon. Add this pur6e to £ pint warm
custard, and strain in the gelatine dissolved in
| gill of water. Sweeten to taste, add the brandy,
liqueur, or any other flavouring preferred, and
colour with a little yellow colouring. Whip the
cream, and stir it in lightly at the last. Pour the
cream mixture into a mould that has been deco-
rated with a little sweet jelly, thin slices of banana,
and a few chopped pistachio nuts ; or the mould
may be lined entirely with jelly decorated with
sliced bananas, &c. (see p. 433). When cold and
set, turn out and serve with chopped jelly round,
or with some pretty fern leaves.
Sufficient for 5 or 6 persons. Probable cost.
Is. 3d. to Is. 6 d.
1998. Banana Whip or Trifle
4 bananas.
3 sponge cakes.
2 table-sps. jam.
1 glass sherry.
1 pt. custard.
2 or 3 macaroons.
A few sweet almonds.
1 gill cream.
Split the sponge cakes, spread them with jam,
and then cut them in slices. Peel the bananas,
and cut them in four or six pieces. Arrange the
sponge cakes and bananas in a glass dish, sprinkling
them with the macaroons (crushed) and the sweet
almonds blanched and shred. Pour the wine over,
and let this soak a short time. Then pour over
the custard. Whip the cream, sweeten and flavour
it to taste, and use it to decorate the top of the
trifle. Garnish with a few pieces of cherry and
angelica, or other glac6 fruits. Serve very cold.
Sufficient for 4 or 5 persons. Probable cost.
Is. Ad.
1999. Bramble or Blackberry Cream
1 lb. blackberries.
2 or 3 apples.
Rind of 1 lemon.
I lb. sugar.
\ pt. cream,
f oz. gelatine.✪ Apricot Mousse
2 or 3 drops carmine.
2 table-sps. water.
Pick the blackberries carefully, and put them
into a saucepan with the sugar, the thinly-peeled
rind of 1 lemon, and 2 or 3 apples peeled and sliced.
Stew slowly until the fruit is soft, stirring frequently,
then rub the mixture through a hair sieve. Dis-
solve the gelatine in about 2 table-spoonfuls of
water, and strain it into the fruit puree. When
this pur4e is lukewarm, stir in the cream (whipped)
very lightly, and colour pink with a few drops of
carmine or cochineal. Pour into a wet mould.
and put in a cool place to set. When required,
turn out and serve plain, or with a little chopped
jelly round.
Note. — If a more decorative sweet is wanted,
the mould used should first be decorated vith
some clear jelly and a few pistachio nuts or pieces
of cherry.
Sufficient for 5 or 6 persons. Probable cost.
Is. 6 d.
2000. Burnt Almond Cream (Creme aux
Amandes)
Make in the same way as Walnut Cream
(Recipe 2032). The almonds should be blanched,
chopped, and then lightly browned in the oven.
2001. Cold Cabinet Pudding
6 or 8 finger biscuits.
2 oz. ratafias.
\ pt. custard.
| oz. gelatine.
Flavouring.
Some sweet jelly.
A few cherries and a
little angelica.
Page 714 · 6 recipe records on this page
Presented as published in 1914. 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
Peel the bananas, cut them in pieces with a silver knife, and rub them through a sieve with a silver spoon. Add this purée to £ pint warm custard, and strain in the gelatine dissolved in | gill of water. Sweeten to taste, add the brandy, liqueur, or any other flavouring preferred, and colour with a little yellow colouring. Whip the cream, and stir it in lightly at the last. Pour the cream mixture into a mould that has been decorated with a little sweet jelly, thin slices of banana, and a few chopped pistachio nuts ; or the mould may be lined entirely with jelly decorated with sliced bananas, &c. (see p. 433). When cold and set, turn out and serve with chopped jelly round, or with some pretty fern leaves.
Sufficient for 5 or 6 persons. Probable cost. Is. 3d. to Is. 6 d.
1998. Banana Whip or Trifle
4 bananas.
3 sponge cakes. 2 table-sps. jam. 1 glass sherry.
1 pt. custard.
2 or 3 macaroons.
A few sweet almonds. 1 gill cream.
Split the sponge cakes, spread them with jam, and then cut them in slices. Peel the bananas, and cut them in four or six pieces. Arrange the sponge cakes and bananas in a glass dish, sprinkling them with the macaroons (crushed) and the sweet almonds blanched and shred. Pour the wine over, and let this soak a short time. Then pour over the custard. Whip the cream, sweeten and flavour it to taste, and use it to decorate the top of the trifle. Garnish with a few pieces of cherry and angelica, or other glac6 fruits. Serve very cold.
Sufficient for 4 or 5 persons. Probable cost. Is. Ad.
1999. Bramble or Blackberry Cream
1 lb. blackberries.
2 or 3 apples. Rind of 1 lemon. I lb. sugar.
\ pt. cream, f oz. gelatine.
2 or 3 drops carmine. 2 table-sps. water.
Pick the blackberries carefully, and put them into a saucepan with the sugar, the thinly-peeled rind of 1 lemon, and 2 or 3 apples peeled and sliced. Stew slowly until the fruit is soft, stirring frequently, then rub the mixture through a hair sieve. Dissolve the gelatine in about 2 table-spoonfuls of water, and strain it into the fruit puree. When this pur4e is lukewarm, stir in the cream (whipped) very lightly, and colour pink with a few drops of carmine or cochineal. Pour into a wet mould.
and put in a cool place to set. When required, turn out and serve plain, or with a little chopped jelly round.
Note. — If a more decorative sweet is wanted, the mould used should first be decorated vith some clear jelly and a few pistachio nuts or pieces of cherry.
Sufficient for 5 or 6 persons. Probable cost. Is. 6 d.
2000. Burnt Almond Cream (Creme aux Amandes)
Make in the same way as Walnut Cream (Recipe 2032). The almonds should be blanched, chopped, and then lightly browned in the oven.
2001. Cold Cabinet Pudding
6 or 8 finger biscuits. 2 oz. ratafias.
\ pt. custard.
| oz. gelatine.
Flavouring.
Some sweet jelly.
A few cherries and a little angelica.
Records on this page
Apricot Cream (Creme d’Abricots)Apricot MousseBanana Cream (Creme de Bananes)Banana Whip or TrifleCold Cabinet PuddingBramble or Blackberry Cream