sugar, a t<able-spoonful of grated bread-crumbs,
two or three drops of almond flavouring, and
the yolks of two eggs. Beat the mixture
thoroughly, then add the -whites of the eggs
whisked to a froth. Line a tartlet-tin an inch
deep with good pastry, cover this with the
raspberries, pour the syrup over them, and
spread the mixture on the top. Bake in a
brisk oven. When the pastry is done enough,
the cake is ready. Time to bake, half an
hour to thi-ee-quarters of an hour. Probable
cost, about Is. 4d. Sufficient for four or five
persons.
Raspberry Cream.— Pick one pint of
raspberries. Bruise them well, and put them
into a saucepan with three table-spoonfuls of
powdered sugar✪ Raspberry Tart. Let them boil quickly till the
juice flows freely, and strain it off for use.
If fresh fruit cannot be had, dissolve as much
raspberry jelly as will make a third of a pint,
or mix half a pound of raspberry jam with two
table- spoonfuls of water, and strain off the
juice. Boil one and a half ounces of isinglass
or soaked gelatine with three-quarters of a pint
of milk till it is dissolved. Add a pint of cream,
the raspberry juice, two table-spoonfuls of
brandy, and a little sugar if neccssaiy. Whisk
the mixture till it begins to thicken, pour it
into a mould which has been soaked in cold
water, and put in a cold place till it is set.
Turn it out carefully just before serving,
or, if preferred, serve it in glasses. Time, a
quarter of an hour to boil the isinglass in the
milk. Probable cost, 4s.
Raspberry Cream, (another way). — Take
some ripe raspberries, bruise, and sprinkle a
little sugar over them, let them lie for half an
hour, and rub them through a hair sieve.
Measure the pulp, and mix with it an equal
quantity of thick cream and sugar to sweeten
it sufficiently. Whip it well with a whisk, and
as the froth forms place it on an inverted sieve
to drain. 'VMien no more can be obtained,
slice three or four sponge biscuits, lay them in
a glass dish, and spread a little raspberry jam
over them. Pour over them the remainder of
the cream and the drippings from the whip,
and just before the cream is to be served pile
the froth on the top. If fresh fruit cannot be
had, dissolved raspberry jelly or raspberry jam
mixed -with a spoonful or two of water and
rubbed thi-ough a sieve may be used in its place.
Time, one hour to whip the cream.
Raspberry Cream (another way). —
Bruise the fruit as in the last recipe, sprinkle
sugar over it, and in half an hour drain off the
juice. Measure it, and take the same quantity
of thick cream ; sw-eeten and flavour this, and
whip it briskly with white of egg {sec Whipped
Cream). As the whip forms lay it on a sieve
to drain. When a sufficient quantity is ob-
tained, beat the yolks of the eggs, mix them
with the remainder of the cream, and stir the
mixture over the fire till it thickens hke custard.
Let it get cold, mix the raspberry juice with it,
lay it in a glass dish, and pile the whip on the
top. If fresh fruit cannot be had, this cream
may be made, like the others, from preserved
jelly or jam. Time, one hour or more to whip
the cream.
Raspberry Cream. Ice.— Mix a pound
Page 1479 · 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
sugar, a table-spoonful of grated bread-crumbs, two or three drops of almond flavouring, and the yolks of two eggs. Beat the mixture thoroughly, then add the -whites of the eggs whisked to a froth. Line a tartlet-tin an inch deep with good pastry, cover this with the raspberries, pour the syrup over them, and spread the mixture on the top. Bake in a brisk oven. When the pastry is done enough, the cake is ready. Time to bake, half an hour to three-quarters of an hour. Probable cost, about Is. 4d. Sufficient for four or five persons.
Raspberry Cream.— Pick one pint of raspberries. Bruise them well, and put them into a saucepan with three table-spoonfuls of powdered sugar. Let them boil quickly till the juice flows freely, and strain it off for use. If fresh fruit cannot be had, dissolve as much raspberry jelly as will make a third of a pint, or mix half a pound of raspberry jam with two table- spoonfuls of water, and strain off the juice. Boil one and a half ounces of isinglass or soaked gelatine with three-quarters of a pint of milk till it is dissolved. Add a pint of cream, the raspberry juice, two table-spoonfuls of brandy, and a little sugar if necessary. Whisk the mixture till it begins to thicken, pour it into a mould which has been soaked in cold water, and put in a cold place till it is set. Turn it out carefully just before serving, or, if preferred, serve it in glasses. Time, a quarter of an hour to boil the isinglass in the milk. Probable cost, 4s.
Raspberry Cream, (another way). — Take some ripe raspberries, bruise, and sprinkle a little sugar over them, let them lie for half an hour, and rub them through a hair sieve. Measure the pulp, and mix with it an equal quantity of thick cream and sugar to sweeten it sufficiently. Whip it well with a whisk, and as the froth forms place it on an inverted sieve to drain. When no more can be obtained, slice three or four sponge biscuits, lay them in a glass dish, and spread a little raspberry jam over them. Pour over them the remainder of the cream and the drippings from the whip, and just before the cream is to be served pile the froth on the top. If fresh fruit cannot be had, dissolved raspberry jelly or raspberry jam mixed -with a spoonful or two of water and rubbed through a sieve may be used in its place. Time, one hour to whip the cream.
Raspberry Cream (another way). — Bruise the fruit as in the last recipe, sprinkle sugar over it, and in half an hour drain off the juice. Measure it, and take the same quantity of thick cream ; sweeten and flavour this, and whip it briskly with white of egg {sec Whipped Cream). As the whip forms lay it on a sieve to drain. When a sufficient quantity is obtained, beat the yolks of the eggs, mix them with the remainder of the cream, and stir the mixture over the fire till it thickens hke custard. Let it get cold, mix the raspberry juice with it, lay it in a glass dish, and pile the whip on the top. If fresh fruit cannot be had, this cream may be made, like the others, from preserved jelly or jam. Time, one hour or more to whip the cream.
Raspberry Cream. Ice.— Mix a pound
Records on this page
Raspberry TartRaspberry Cream