(2) Put lib. of Hawthorn-buds in a large bottle with lqt.
of over-proof grain spirit, cork the bottle up tightly, and
stand it in the cellar for a fortnight. Afterwards, filter the
liquor through blotting-paper, and pour it into small bottles,
which must be kept tightly corked.
HAZEL-NUTS. — These are the fruit of a small tree
of the genus Corylus. They are very plentiful in some
parts, and possess a mild farinaceous taste, which is
made useful for tiavouring biscuits or confectionery.
Hazel-nut Cakes.— Put 4oz. of shelled and blanched Hazel-
nuts and loz. of sweet almonds in a mortar, and coarsely pound
them ; whisk the whites of two eggs to a stiff froth, and mix
them with the almonds, also 6oz. of sugar and sufficient flour to
form the whole into a paste✪ Hazel-nut Cakes. Roll the paste out as thinly
as possible, and with a round tin cutter cut it into small
cakes. Butter some baking-tins-, put the cakes on them a
short distance from each other, and bake in a slow oven.
When cooked, leave the cakes until cold, then pack them in
tin canisters.
Hazel-nut Cream-Ice. — (1) Blanch and finely chop ilb. of
Hazel-nuts (weighed without their shells), put them in a basin
Hazel-nuts — continued.
with 6oz. of caster sugar, 2oz. of flour, and six well-beaten
eggs. Put lqt. of milk✪ Hazel-nut Cream-Ice in a saucepan, place it over a moderate
fire until on the point of boiling, then mix in gradually the
other ingredients, and stir it at the side of the fire with a
wooden spoon until thick, but do not let it boil again or the
eggs will curdle. Take the mixture off the fire, flavour with
a few drops of any kind of essence, and turn into a fancy-
shaped mould. When the cream has cooled slightly, pack the
mould in pounded ice and salt, and leave it for an hour or two.
When about to serve, dip the mould in warm water to loosen
the contents at the side, and turn the cream on to a dish.
(2) Take 2 table-spoonfuls of shelled Hazel-nuts, blanch
them, and brown slightly in the oven. Put them in a mortar
and pound quite smooth together with 1 dessert-spoonful of
fresh cream. Mix with them 4oz. of powdered white sugar, one
well-beaten egg, and 1 pint of cream. Stir the mixture in a
saucepan over the fire till quite hot, but do not let it boil ; add
a flavouring of vanilla✪ Hazel-nut Cream, then pour into a mould and let it cool.
Put it in the freezer, and when frozen quite stiff turn it out.
(3) Put loz. of gelatine into a saucepan with 1 teacupful
of sugar and J pint of water, and stir it over the fire
until dissolved, then strain through a fine sieve and let it
get cool. Crack the shells and take out the kernels of gib .
of Hazel-nuts, butter a baking-dish, put the nuts in it, and
place them in a moderate oven. Leave them until the skins
can be easily removed, then rub one at a time with a cloth.
Cut the nuts into fine shreds. Whip 1 pint of cream to a
stiff froth, then mix with it the dissolved gelatine, sugar, and
water, also 1 wineglassful of brandy and the nuts. Turn the
mixture into a mould, and pack it in pounded ice and salt.
In two hours’ time the cream may be turned out of the
mould on to a fancy dish and served, but the mould must
first be dipped in warm water to loosen the contents.
Page 91 · 4 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
(2) Put lib. of Hawthorn-buds in a large bottle with lqt. of over-proof grain spirit, cork the bottle up tightly, and stand it in the cellar for a fortnight. Afterwards, filter the liquor through blotting-paper, and pour it into small bottles, which must be kept tightly corked.
HAZEL-NUTS. — These are the fruit of a small tree of the genus Corylus. They are very plentiful in some parts, and possess a mild farinaceous taste, which is made useful for flavouring biscuits or confectionery. Hazel-nut Cakes.— Put 4oz. of shelled and blanched Hazelnuts and loz. of sweet almonds in a mortar, and coarsely pound them ; whisk the whites of two eggs to a stiff froth, and mix them with the almonds, also 6oz. of sugar and sufficient flour to form the whole into a paste. Roll the paste out as thinly as possible, and with a round tin cutter cut it into small cakes. Butter some baking-tins, put the cakes on them a short distance from each other, and bake in a slow oven. When cooked, leave the cakes until cold, then pack them in tin canisters.
Hazel-nut Cream-Ice. — (1) Blanch and finely chop ilb. of Hazel-nuts (weighed without their shells), put them in a basin
Hazel-nuts — continued.
with 6oz. of caster sugar, 2oz. of flour, and six well-beaten eggs. Put lqt. of milk in a saucepan, place it over a moderate fire until on the point of boiling, then mix in gradually the other ingredients, and stir it at the side of the fire with a wooden spoon until thick, but do not let it boil again or the eggs will curdle. Take the mixture off the fire, flavour with a few drops of any kind of essence, and turn into a fancy-shaped mould. When the cream has cooled slightly, pack the mould in pounded ice and salt, and leave it for an hour or two. When about to serve, dip the mould in warm water to loosen the contents at the side, and turn the cream on to a dish.
(2) Take 2 table-spoonfuls of shelled Hazel-nuts, blanch them, and brown slightly in the oven. Put them in a mortar and pound quite smooth together with 1 dessert-spoonful of fresh cream. Mix with them 4oz. of powdered white sugar, one well-beaten egg, and 1 pint of cream. Stir the mixture in a saucepan over the fire till quite hot, but do not let it boil ; add a flavouring of vanilla, then pour into a mould and let it cool. Put it in the freezer, and when frozen quite stiff turn it out.
(3) Put loz. of gelatine into a saucepan with 1 teacupful of sugar and J pint of water, and stir it over the fire until dissolved, then strain through a fine sieve and let it get cool. Crack the shells and take out the kernels of gib . of Hazel-nuts, butter a baking-dish, put the nuts in it, and place them in a moderate oven. Leave them until the skins can be easily removed, then rub one at a time with a cloth. Cut the nuts into fine shreds. Whip 1 pint of cream to a stiff froth, then mix with it the dissolved gelatine, sugar, and water, also 1 wineglassful of brandy and the nuts. Turn the mixture into a mould, and pack it in pounded ice and salt. In two hours’ time the cream may be turned out of the mould on to a fancy dish and served, but the mould must first be dipped in warm water to loosen the contents.
Records on this page
Hazel-nut CakesHazel-nut Cream-IceHazel-nut CreamGelatine Cream with Hazel-nuts