Maraschino Cream-Ice. —Put 2qts. of cream into a pan over
the fire. Whisk the whites of twelve eggs to a stiff froth,
then add the yolks of eight eggs beaten up with lib. of
powdered white sugar ; stir them lightly together, and
when the cream boils add it by degrees, whisking j. 11 the
time. Put the mixture over the fire, and let it boil two
or three times, without ceasing to whisk : then run it
through a sieve, stirring a little to help it through. When
quite cold, mix with it 3 liqueur-glassfuls of Maraschino,
put it into a freezer, cover immediately, and freeze it.
Maraschino Glaces, or Biscuits with Maraschino Icing-.
Beat the yolks of six eggs together with tlb. of icing sugar
for five minutes, then mix hi gradually 4oz. of flour and
the whites of the six eggs✪ Maraschino Glaces, or Biscuits with Maraschino Icing beaten to a stiff froth. Put the
mixture into a biscuit-forcer, and press it out in rounds,
For details respecting Culinary Processes, Utensils, Sauces, <L-c., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
910
Maraschino — continued.
2Jin. in diameter and about tin. thick, on sheets of paper ;
put them in a moderate oven, and bake them. Boil some
syrup to the crack degree, and mix with it sufficient
Maraschino to bring it down to 38deg. ; then take it
off the lire, and work it with a spatula or wooden spoon
till quite smooth. When the rounds are cooked, wet the
paper at the back and take them off ; melt some of the
icing, and dip them into it, giving them a good coating ;
place them on a wire drainer, and when all are done, put
the drainer in the oven for a minute or two ; then take
them out, and leave till cool.
Maraschino Jelly. — Cut a calf's foot into convenient-sized
pieces, put them into a saucepan in cold water, and boil
for two minutes ; then wash them in cold water, and again
put them into a saucepan in lqt. of cold water ; when
boiling, move to the side of the fire and simmer gently for
two-hours-and-a-half, keeping well skimmed. Afterwards
strain the liquor into a basin, and leave it until quite
cold ; take off all the fat, and wipe the top over with a
cloth dipped in hot water. Turn the jelly out of the basin,
scrape off the sediment, put the jelly into a stewpan, and
melt it ; then add the juice and rind of a small lemon,
the whites of two eggs that have been well whisked, and
loaf sugar to taste✪ Maraschino Jelly. Whisk the whole over the fire until
boiling, then move it off ; rinse a jelly -bag out with boiling
water, put the lemon-rind at the bottom, and strain the
jelly through. If not quite clear the first time, the jelly
should be poured through the bag once or twice more.
Flavour to taste with Maraschino, pour it into a mould
that has been rinsed out with cold water, and stand it on
ice or in a very cold temperature. When quite firm, dip
the mould in hot water, wipe it, turn the jelly on to a
dish, ami serve.
Page 460 · 2 recipe records on this page
Presented as published in 1892. 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
Maraschino Cream-Ice. —Put 2qts. of cream into a pan over the fire. Whisk the whites of twelve eggs to a stiff froth, then add the yolks of eight eggs beaten up with lib. of powdered white sugar ; stir them lightly together, and when the cream boils add it by degrees, whisking j. 11 the time. Put the mixture over the fire, and let it boil two or three times, without ceasing to whisk : then run it through a sieve, stirring a little to help it through. When quite cold, mix with it 3 liqueur-glassfuls of Maraschino, put it into a freezer, cover immediately, and freeze it.
Maraschino Glaces, or Biscuits with Maraschino Icing-.
Beat the yolks of six eggs together with tlb. of icing sugar for five minutes, then mix hi gradually 4oz. of flour and the whites of the six eggs beaten to a stiff froth. Put the mixture into a biscuit-forcer, and press it out in rounds,
For details respecting Culinary Processes, Utensils, Sauces, <L-c., referred to, see under their special heads.
Maraschino — continued.
2Jin. in diameter and about tin. thick, on sheets of paper ; put them in a moderate oven, and bake them. Boil some syrup to the crack degree, and mix with it sufficient Maraschino to bring it down to 38deg. ; then take it off the lire, and work it with a spatula or wooden spoon till quite smooth. When the rounds are cooked, wet the paper at the back and take them off ; melt some of the icing, and dip them into it, giving them a good coating ; place them on a wire drainer, and when all are done, put the drainer in the oven for a minute or two ; then take them out, and leave till cool.
Maraschino Jelly. — Cut a calf's foot into convenient-sized pieces, put them into a saucepan in cold water, and boil for two minutes ; then wash them in cold water, and again put them into a saucepan in lqt. of cold water ; when boiling, move to the side of the fire and simmer gently for two hours and a half, keeping well skimmed. Afterwards strain the liquor into a basin, and leave it until quite cold ; take off all the fat, and wipe the top over with a cloth dipped in hot water. Turn the jelly out of the basin, scrape off the sediment, put the jelly into a stewpan, and melt it ; then add the juice and rind of a small lemon, the whites of two eggs that have been well whisked, and loaf sugar to taste. Whisk the whole over the fire until boiling, then move it off ; rinse a jelly -bag out with boiling water, put the lemon-rind at the bottom, and strain the jelly through. If not quite clear the first time, the jelly should be poured through the bag once or twice more. Flavour to taste with Maraschino, pour it into a mould that has been rinsed out with cold water, and stand it on ice or in a very cold temperature. When quite firm, dip the mould in hot water, wipe it, turn the jelly on to a dish, ami serve.
Records on this page
Maraschino Glaces, or Biscuits with Maraschino IcingMaraschino Jelly