Pink Cream. — Take a pint and a half of
ripe red currants. Strip them from the stalks,
and jjut them into an earthen jar with a closely-
fitting lid. Set this in a pan of boiling water,
and boil gently until the juice flows freely.
Strain the juice through a fine sieve, and sweeten
to taste with powdered white sugar. Stir into
half a pint of juice✪ Pink Cream a pint of cream, and beat
the mixture until it begins to thicken. Serve
in a glass dish. If liked, the juice of a lemon
may be added to the cream. Time to boil the
38
currants, two hours. Probable cost, 2s. 2d.
Sufiicient for five or six persons.
Pink Icing. — Whisk the whites of two
eggs until they are frothy but not white. Stir
in gradually half a pound of powdered loaf
sugar, and beat the mixture briskly, adding now
and then half a tea-spoonful of lemon -juice and
a drop of cochineal✪ Pink Icing until the mixture looks thick,
smooth, shiny, and as deeply coloured as is
desired. The icing should be spread fully a
quarter of an inch thick over the cake, or
whatever it is used for, and should be placed in
a cool oven until dry. If the eggs are beaten
to a firm froth, the icing will not dry so easily.
Time to beat the mixture, half an hour. Pro-
ble cost, 6d. for this quantity.
Pink Pancakes. — Take a moderate-sized
boiled beet-root ; pare ©fit the dark outer skin,
and cut the root into slices, and pound it in a
mortar to a smooth pulp. Make a batter by
mixing two table-spoonfuls of flour with half
a pint of milk and five well-beaten eggs. Add
half a tea-spoonful of grated nutmeg and a
table-spoonful of powdered sugar✪ Pink Pancakes, and when
these ingredients are well mixed beat the pulp
of the beet-root into the batter. Fiy the pan-
cakes as qrdckly as possible, and serve them
rolled, with a little bright coloured jam inside
each one. Time, four or five minutes to fry
the pancakes. Probable cost, lOd. SuflScient
for three or four persons.
Pink Sauce for Meat or Fish.— Take
a large, wide-mouthed bottle, and put into it a
quarter of a pint of port, a pint of vinegar, a
dessert-spooni'ul of walnut ketchup, two dessert-
spoonfuls of anchovy liquor, two cloves of
garlic, or, if prefen-ed, three shallots, a quarter
of an ounce of cayenne, and half a quarter
of an ounce of cochineal✪ Pink Sauce for Meat or Fish. Stir the mixture
briskly for a minute or two, then cork it, and
leave it in a cool place for two days, stii'riug it
up every now and then. Strain through a tamis,
and keep the sauce in small bottles closely
corked until wanted ; this sauce may be used
as a relish for cold meat, or to flavour fish
sauces. Sufiicient for a pint and a quarter.
Pink Sugar for Ornamenting Sweet
Dishes. — Crush the sugar cither coarsely or
to a powder, whichever is required. Place
two or three di-ops of prepared cochineal in the
palm of the hand, and rub the sugar in with it
until it is sufficiently coloured, when it is ready
for use.
Page 1228 · 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
Pink Cream. — Take a pint and a half of ripe red currants. Strip them from the stalks, and put them into an earthen jar with a closelyfitting lid. Set this in a pan of boiling water, and boil gently until the juice flows freely. Strain the juice through a fine sieve, and sweeten to taste with powdered white sugar. Stir into half a pint of juice a pint of cream, and beat the mixture until it begins to thicken. Serve in a glass dish. If liked, the juice of a lemon may be added to the cream. Time to boil the
currants, two hours. Probable cost, 2s. 2d. Sufiicient for five or six persons.
Pink Icing. — Whisk the whites of two eggs until they are frothy but not white. Stir in gradually half a pound of powdered loaf sugar, and beat the mixture briskly, adding now and then half a tea-spoonful of lemon-juice and a drop of cochineal until the mixture looks thick, smooth, shiny, and as deeply coloured as is desired. The icing should be spread fully a quarter of an inch thick over the cake, or whatever it is used for, and should be placed in a cool oven until dry. If the eggs are beaten to a firm froth, the icing will not dry so easily. Time to beat the mixture, half an hour. Probable cost, 6d. for this quantity.
Pink Pancakes. — Take a moderate-sized boiled beet-root ; pare off the dark outer skin, and cut the root into slices, and pound it in a mortar to a smooth pulp. Make a batter by mixing two table-spoonfuls of flour with half a pint of milk and five well-beaten eggs. Add half a tea-spoonful of grated nutmeg and a table-spoonful of powdered sugar, and when these ingredients are well mixed beat the pulp of the beet-root into the batter. Fry the pancakes as quickly as possible, and serve them rolled, with a little bright coloured jam inside each one. Time, four or five minutes to fry the pancakes. Probable cost, lOd. Sufficient for three or four persons.
Pink Sauce for Meat or Fish.— Take a large, wide-mouthed bottle, and put into it a quarter of a pint of port, a pint of vinegar, a dessert-spoonful of walnut ketchup, two dessertspoonfuls of anchovy liquor, two cloves of garlic, or, if preferred, three shallots, a quarter of an ounce of cayenne, and half a quarter of an ounce of cochineal. Stir the mixture briskly for a minute or two, then cork it, and leave it in a cool place for two days, stirring it up every now and then. Strain through a tamis, and keep the sauce in small bottles closely corked until wanted ; this sauce may be used as a relish for cold meat, or to flavour fish sauces. Sufficient for a pint and a quarter.
Pink Sugar for Ornamenting Sweet Dishes. — Crush the sugar either coarsely or to a powder, whichever is required. Place two or three drops of prepared cochineal in the palm of the hand, and rub the sugar in with it until it is sufficiently coloured, when it is ready for use.
Records on this page
Pink CreamPink IcingPink PancakesPink Sauce for Meat or Fish