Ginger Wine (a quick way of making).
— The best time for making ginger wine is
the spring or autumn. Boil together seven
gallons of water, nineteen pounds of sugar,
and nine ounces of best Jamaica ginger,
bruised, for half an hour. Remove the scum
carefully as it rises, and leave the liquid until
the next day. Chop very small nine pounds of
raisins — two-thirds of which should be ilalaga,
and one-third Muscatelle. Put these into a
twelve-gallon cask, with a gallon and a
half of good whiskey, or any other spirit, and
four lemons, cut into slices. Let these ingre-
dients stand until next day ; then put with
them the cleared liquid, being careful to leave
any sediment behind, and to strain it. As
there is no fermentation, the cask may be
bunged immediately. The wine will be ready
for fining, by mixing with it one ounce of
dissolved isinglass, in a fortnight. In another
fortnight it may be "bottled. Probable cost,
lOd. per gallon, exclusive of the spirit.
Ginger Wine, Superior. — Very
superior ginger wine may be made by sub-
stituting fresh cider for water in the last
recipe but one.
Gipsy Cake (this is generally known as
Tipsy Cake). — Take a good stale spongecake,
and in choosing the size, consider the glass
dish in which it is to be served. Prick it
through in several places with a knitting-
needle or skewer, and soak it in sweet wine
and brandy. As the liquid runs into the dish,
pour it over again. Blanch some sweet almonds.
Cut them lengthways into spikes, and stick
these into the calce. Pour a good custard into
the dish, and serve as soon as possible. Time,
half an hour to soak the cake.
Glace !N"apolitain. — Take four ounces of
Carolina rice, wash it thoroughly, and put it
in a stewpan with a pint of milk, a pint of
good cream, a pinch of salt, and two ounces
of sugar. Let the rice swell considerably in
this. Wlien it is tender enough to give way
between the fingers, add a stick of good
vanilla, and boil it one minute, then let it
get cold. "Wlien cold, take aU the cream that
remains liquid, and put it in a stewpan with the
yolks of six eggs ; if there is not cream enough,
add to it a little milk. Turn this on the fire
Avith a wooden spoon, and when the eggs are
well done, and the mixture very thick, let it cool.
Add to Ihis a pint of double-whipped cream,
and after mixing the cream with the custard,
taste if the latter is sweet enough. Do not
make it too sweet. Then take some out in a
basin, and put it into the rice only, not into the
freezing-pot; next mix together the rice and
cream, take out the vanilla, and put all the rest
into the freezing-pot ; work it well in the ice.
GIR
( 259 )•
GOD
When quite frozen, put it in ice-moulds that
shut on both sides ; put them in the pail with
salt all round the ice. At dinner-time dip the
moulds in cold water, and push the ice oti? the
moulds, and cover the gateau with the cream
that you have put by in the basin.
Page 610
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
Ginger Wine (a quick way of making). — The best time for making ginger wine is the spring or autumn. Boil together seven gallons of water, nineteen pounds of sugar, and nine ounces of best Jamaica ginger, bruised, for half an hour. Remove the scum carefully as it rises, and leave the liquid until the next day. Chop very small nine pounds of raisins — two-thirds of which should be Malaga, and one-third Muscatelle. Put these into a twelve-gallon cask, with a gallon and a half of good whiskey, or any other spirit, and four lemons, cut into slices. Let these ingredients stand until next day ; then put with them the cleared liquid, being careful to leave any sediment behind, and to strain it. As there is no fermentation, the cask may be bunged immediately. The wine will be ready for fining, by mixing with it one ounce of dissolved isinglass, in a fortnight. In another fortnight it may be "bottled. Probable cost, lOd. per gallon, exclusive of the spirit.
Ginger Wine, Superior. — Very
superior ginger wine may be made by substituting fresh cider for water in the last recipe but one.
Gipsy Cake (this is generally known as Tipsy Cake). — Take a good stale spongecake, and in choosing the size, consider the glass dish in which it is to be served. Prick it through in several places with a knittingneedle or skewer, and soak it in sweet wine and brandy. As the liquid runs into the dish, pour it over again. Blanch some sweet almonds. Cut them lengthways into spikes, and stick these into the calce. Pour a good custard into the dish, and serve as soon as possible. Time, half an hour to soak the cake.
Glace !N"apolitain. — Take four ounces of Carolina rice, wash it thoroughly, and put it in a stewpan with a pint of milk, a pint of good cream, a pinch of salt, and two ounces of sugar. Let the rice swell considerably in this. When it is tender enough to give way between the fingers, add a stick of good vanilla, and boil it one minute, then let it get cold. When cold, take aU the cream that remains liquid, and put it in a stewpan with the yolks of six eggs ; if there is not cream enough, add to it a little milk. Turn this on the fire Avith a wooden spoon, and when the eggs are well done, and the mixture very thick, let it cool. Add to this a pint of double-whipped cream, and after mixing the cream with the custard, taste if the latter is sweet enough. Do not make it too sweet. Then take some out in a basin, and put it into the rice only, not into the freezing-pot; next mix together the rice and cream, take out the vanilla, and put all the rest into the freezing-pot ; work it well in the ice.
GIR
( 259 )•
GOD
When quite frozen, put it in ice-moulds that shut on both sides ; put them in the pail with salt all round the ice. At dinner-time dip the moulds in cold water, and push the ice off the moulds, and cover the gateau with the cream that you have put by in the basin.