Take a pint of the best cream, with 12 bitter almonds
blanched and pounded, then put as much lump sugar
as will sweeten it, with ioz. of isinglass✪ Stone Cream mixed in a
little water; put all together on the fire and give
it one boil, and afterwards strain it through a sieve
and pour it on fruit whilst it is hot. Any fruit
previously stewed, or jam, can be placed in the
bottom of the dish. To be served up cold. It should
be quite hard.
Mrs. Tunnard.
Strawberry Cream.
Beat ^lb. strawberries with the whites of 2 eggs,
1 lb. caster sugar✪ Strawberry Cream. Whisk the whole for 15 minutes.
Miss M. Harben.
Solid Syllabub.
Put ^oz. gelatine in a pan with Jpt. of water and
the rind and juice of 1 large lemon; when dissolved
strain through a sieve and put to cool. Whisk ipt.
162
k
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
of cream with 6oz. of caster sugar✪ Solid Syllabub for about io
minutes; then add the lemon mixture and beat it
until it begins to set, then pour into a mould.
Mrs. Langley.
Yellow Flummery.
To ioz. isinglass put § pint of water, and to \ pint
of white wine (sherry) add rind of half lemon.
Simmer the isinglass till reduced to £ pint. Take
four yolks of eggs✪ Yellow Flummery, well beaten, juice of half lemon
and sugar to taste. Then put the three mixtures to-
gether and strain the whole through muslin.
J. F. C.
IN AID OF THE FUND FOR THE REMOVAL OF
Additional Recipes.
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Additional Recipes,
IN AID OF THE FUND FOR THE REMOVAL OF
JELLIES.
Apple Jelly.
ilb. Apples,
i Lemon.
30ZS. lump Sugar.
^oz. Gelatine,
i teaspoonful Cochineal.
Peel the apples, cut them in small pieces, put them
in a stewpan with the sugar and fpt. of water✪ Apple Jelly.
Then grate the lemon rind and squeeze the juice, into
it, and let it boil until the apples are quite tender.
Dissolve the gelatine in cold water by the side of
the fire; when the apples are done to a pulp, pass
them through a sieve, and stir in the gelatine. Rinse
a mould with cold water and pour in the apple in
a layer, half being coloured with cochineal; set it
aside to cool.
Mr. Napper.
Claret Jelly (1).
ipt. Claret.
^ tumbler Brandy,
ioz. Gelatine.
\ tumbler hot Water.
30ZS. lump Sugar✪ Claret Jelly (1).
Melt the gelatine with water, add the sugar, then the
brandy, lastly the claret; strain when cool into a
border mould. Serve it with whipped cream and ioz.
chopped sweet almonds in the centre.
166
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
Claret Jelly (2).
i bottle of Claret.
The juice and rind of i Lemon,
i teacupful of Raspberry juice,
i glassful of Brandy,
ijlb. loaf Sugar.
Boil this for a few minutes with foz. of isinglass✪ Claret Jelly (2)
in cold weather, or ioz. in hot weather. To
be made the day before it is to be used, and to be
served with whipped vanilla cream.
Mrs. Flux.
Coffee Jelly with Cream.
Dissolve a quarter of a packet of gelatine in cold
water. Add this to two cups of strong coffee, with
tablespoonfuls of sugar✪ Coffee Jelly with Cream. Put into a mould and
set in a cool place. Whip some cream and put
round.
Miss Bailey.
Invalid Port Wine Jelly.
One ounce of gelatine dissolved in i^pt. of water;
then add ipt. of port wine and a little loaf sugar
to taste✪ Invalid Port Wine Jelly.
Mrs. Rooke.
Invalid Porter Jelly. ✪ Invalid Porter Jelly
Page 65 · 12 recipe records on this page
Presented as published in 1907. 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
Take a pint of the best cream, with 12 bitter almonds blanched and pounded, then put as much lump sugar as will sweeten it, with 1 oz. of isinglass mixed in a little water; put all together on the fire and give it one boil, and afterwards strain it through a sieve and pour it on fruit whilst it is hot. Any fruit previously stewed, or jam, can be placed in the bottom of the dish. To be served up cold. It should be quite hard.
Mrs. Tunnard.
Strawberry Cream.
Beat ½ lb. strawberries with the whites of 2 eggs, 1 lb. caster sugar. Whisk the whole for 15 minutes.
Miss M. Harben.
Solid Syllabub.
Put ½ oz. gelatine in a pan with Jpt. of water and the rind and juice of 1 large lemon; when dissolved strain through a sieve and put to cool. Whisk 1 pt.
k
of cream with 6oz. of caster sugar for about io minutes; then add the lemon mixture and beat it until it begins to set, then pour into a mould.
Mrs. Langley.
Yellow Flummery.
To 1 oz. isinglass put ½ pint of water, and to ½ pint of white wine (sherry) add rind of half lemon. Simmer the isinglass till reduced to £ pint. Take four yolks of eggs, well beaten, juice of half lemon and sugar to taste. Then put the three mixtures together and strain the whole through muslin.
Additional Recipes.
Additional Recipes,
JELLIES.
Apple Jelly.
1 lb. Apples, 1 Lemon.
30ZS. lump Sugar.
½ oz. Gelatine, 1 teaspoonful Cochineal.
Peel the apples, cut them in small pieces, put them in a stewpan with the sugar and ½ pt. of water. Then grate the lemon rind and squeeze the juice, into it, and let it boil until the apples are quite tender. Dissolve the gelatine in cold water by the side of the fire; when the apples are done to a pulp, pass them through a sieve, and stir in the gelatine. Rinse a mould with cold water and pour in the apple in a layer, half being coloured with cochineal; set it aside to cool.
Mr. Napper.
Claret Jelly (1).
1 pt. Claret.
½ tumbler Brandy, 1 oz. Gelatine.
½ tumbler hot Water.
3 ozs. lump Sugar.
Melt the gelatine with water, add the sugar, then the brandy, lastly the claret; strain when cool into a border mould. Serve it with whipped cream and ioz. chopped sweet almonds in the centre.
Claret Jelly (2).
1 bottle of Claret.
The juice and rind of 1 Lemon, 1 teacupful of Raspberry juice, 1 glassful of Brandy, 1½ lb. loaf Sugar.
Boil this for a few minutes with ½ oz. of isinglass in cold weather, or 1 oz. in hot weather. To be made the day before it is to be used, and to be served with whipped vanilla cream.
Mrs. Flux.
Coffee Jelly with Cream.
Dissolve a quarter of a packet of gelatine in cold water. Add this to two cups of strong coffee, with 2 tablespoonfuls of sugar. Put into a mould and set in a cool place. Whip some cream and put round.
Miss Bailey.
Invalid Port Wine Jelly.
One ounce of gelatine dissolved in 1½ pt. of water; then add 1 pt. of port wine and a little loaf sugar to taste.
Mrs. Rooke.
Invalid Porter Jelly.
Records on this page
Stone CreamStrawberry CreamSolid SyllabubYellow FlummeryIsinglass JellyApple JellyJellyClaret Jelly (1)Claret Jelly (2)Coffee Jelly with CreamInvalid Port Wine JellyInvalid Porter Jelly