Obs. — For this, as for all other dishes of the kind, a little more or
less of isinglass may be required according to the state of the weather,
a larger proportion being needed in summer than in winter.
AN APPLE IIEDGE-IIOG, OR SU^DOISE.
This dish is formed of apples, pared, cored without being divided
and stewed tolerably tender in a light syrup. These are placed in a
dish, after being well drained, and filled with apricot, or any other
rich marmalade, and ar-
ranged in two or more
layers, so as to give, when
the whole is complete, the
form shown in the engrav-
ing. The number required
must depend on the size of
the dish. From three to
five pounds more must be
stewed down into a smooth and dry marmalade, and with this all the
spaces between them are to be filled up, and the whole are to be
covered with it ; an icing of two eggs, beaten to a very solid froth,
and mixed with two heaped teaspoonsful of sugar, must then be spread
evenly over the suedoise, fine sugar sifted on this, and spikes of
blanched almonds, cut lengthwise, stuck over the entire surface ; the
dish is then to be placed in a moderate oven until the almonds are
browned, but not too deeply, and the apples are hot through It 13
CHAP. XXIII. J
SWEET DISIIES.
481
not easy to give the required form with less than fifteen apples ; eight
of these may first be simmered in a syrup made with half a pint of
water and six ounces of sugar, and the remainder may be thrown in
after these are lifted out. Care must be taken to keep them firm.
The marmalade should be sweet, and pleasantly flavoured with
lemon.
VERY GOOD OLD-FASHIONED BOILED CUSTARD.
Throw into a pint and a half of new milk, the very thin rind of a
fresh lemon, and let it infuse for half an hour, then simmer them
together for a few minutes, and add four ounces and a half of white
sugar. Beat thoroughly the yolks of fourteen fresh eggs, mix with
them another half-pint of new milk, stir the boiling milk quickly to
them, take out the lemon-peel, and turn the custard into a deep jug ;
set this over the fire in a pan of boiling water, and keep the custard
stirred gently, but without ceasing, until it begins to thicken ; then
move the spoon rather more quickly, making it always touch the
bottom of the jug, until the mixture is brought to the point of boil-
ing, when it must be instantly taken from the fire, or it will curdle
in a moment. Pour it into a bowl, and keep it stirred until nearly
cold, then add to it by degrees a wineglassful of good brandy, and
two ounces of blanched almonds, cut into spikes ; or omit these, at
pleasure. A few bitter ones, bruised, can be boiled in the milk in
lieu of lemon-peel, when their flavour is preferred.
New milk, 1 quart ; rind of 1 lemon ; sugar, \\ oz. ; yolks of eggs,
14 ; salt, less than £ saltspoonful✪ Very Good Old-Fashioned Boiled Custard.
RICH BOILED CUSTARD.
Take a small cupful from a quart of fresh cream, and simmer the
remainder for a few minutes with four ounces of sugar and the rind
of a lemon, or give it any other flavour that may be preferred. Beat
and strain the yolks of eight eggs✪ Rich Boiled Custard, mix them with the cupful of cream,
and stir the rest boiling to them : thicken the custard like the pre-
ceding one.
Cream, 1 quart ; sugar, 4 oz. ; yolks of eggs, 8.
THE QUEEN’S CUSTARD. ✪ The Queen’s Custard
Page 422 · 3 recipe records on this page
Presented as published in 1884. 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
Obs. — For this, as for all other dishes of the kind, a little more or less of isinglass may be required according to the state of the weather, a larger proportion being needed in summer than in winter.
AN APPLE HEDGE-HOG, OR SOUCDOISE.
This dish is formed of apples, pared, cored without being divided and stewed tolerably tender in a light syrup. These are placed in a dish, after being well drained, and filled with apricot, or any other
rich marmalade, and arranged in two or more layers, so as to give, when the whole is complete, the form shown in the engraving. The number required must depend on the size of the dish. From three to five pounds more must be stewed down into a smooth and dry marmalade, and with this all the spaces between them are to be filled up, and the whole are to be covered with it ; an icing of two eggs, beaten to a very solid froth, and mixed with two heaped teaspoonsful of sugar, must then be spread evenly over the suedoise, fine sugar sifted on this, and spikes of blanched almonds, cut lengthwise, stuck over the entire surface ; the dish is then to be placed in a moderate oven until the almonds are browned, but not too deeply, and the apples are hot through [illustration: hedge-hog shaped dish]
CHAP. XXIII. J
not easy to give the required form with less than fifteen apples ; eight of these may first be simmered in a syrup made with half a pint of water and six ounces of sugar, and the remainder may be thrown in after these are lifted out. Care must be taken to keep them firm. The marmalade should be sweet, and pleasantly flavoured with lemon.
VERY GOOD OLD-FASHIONED BOILED CUSTARD.
Throw into a pint and a half of new milk, the very thin rind of a fresh lemon, and let it infuse for half an hour, then simmer them together for a few minutes, and add four ounces and a half of white sugar. Beat thoroughly the yolks of fourteen fresh eggs, mix with them another half-pint of new milk, stir the boiling milk quickly to them, take out the lemon-peel, and turn the custard into a deep jug ; set this over the fire in a pan of boiling water, and keep the custard stirred gently, but without ceasing, until it begins to thicken ; then move the spoon rather more quickly, making it always touch the bottom of the jug, until the mixture is brought to the point of boiling, when it must be instantly taken from the fire, or it will curdle in a moment. Pour it into a bowl, and keep it stirred until nearly cold, then add to it by degrees a wineglassful of good brandy, and two ounces of blanched almonds, cut into spikes ; or omit these, at pleasure. A few bitter ones, bruised, can be boiled in the milk in lieu of lemon-peel, when their flavour is preferred.
New milk, 1 quart ; rind of 1 lemon ; sugar, \\ oz. ; yolks of eggs, 14 ; salt, less than £ saltspoonful.
RICH BOILED CUSTARD.
Take a small cupful from a quart of fresh cream, and simmer the remainder for a few minutes with four ounces of sugar and the rind of a lemon, or give it any other flavour that may be preferred. Beat and strain the yolks of eight eggs, mix them with the cupful of cream, and stir the rest boiling to them : thicken the custard like the preceding one.
Cream, 1 quart ; sugar, 4 oz. ; yolks of eggs, 8.
THE QUEEN’S CUSTARD.
Records on this page
Very Good Old-Fashioned Boiled CustardRich Boiled CustardThe Queen’s Custard