Holstein Cream. — Take the thin rind of
a lemon, and let it soak by the side of the fire
in a pint of cream for half an hour, and after-
wards bring it slowly to a boil. Mix a tea-
spoonful of ground rice very smoothly with the
strained juice of the lemon and a little cold
milk. Stir it into the boiling liquid, add two
table*spoonfuls of sugar, and boil five minutes
longer, stirring all the time. Slice a small
spongecake, and lay it in a glass dish, pour the
cream o^'er, and garnish according to taste.
If milk be used instead of cream, double the
above quantity of ground rice will be required.
Probable cost, 6d. , if made with milk. Sufficient
for three or four persons.
Holstein Sauce, for Fish.— Mix a
quarter of a pint of the water in which the fish
was boiled with an equal quantity of light wine.
Thicken the liquid with a table-spoonful of
flour, mixed smoothly with two ounces of butter,
and stir it over the fire until it boils. Add a
salt-spoonful of siilt, a little pepper, and the
eighth of a nutmeg, grated. Beat the yolk of
an es^g in a basin, and mix with it the juice oil
a lenion. Draw the sauce back from the fire for
a minute, then stir into it the egg and half an
ounce of butter✪ Holstein Sauce for Fish, and serve. I'ime, a quarter of
an hour to prepare. Probable cost, 3d., exclu-
sive of the -wine. Sufficient for four or five
persons.
Honey, Butter Preserved with {see
Butter Preserved with Honey).
Honey Cake.— Stir half a pint of sour
cream into a pint of flour. Add about half a
tea-spoonful of groimd ginger, a quarter of a
tea-spoonful of powdered cinnamon, two table-
spoonfuls of sugar and honey, according to
taste. Mix thoroughlj', and when the cake is
ready for the oven, add half a tea-spoonful of
carbonate of soda, dissolved in a small quantity
of hot water✪ Honey Cake. Beat again for a few minutes,
pour the mixture into a buttered mould, and
bake in a good oven. This cake may be eaten
either wai-m or cold. Time, three-quarters of
an hour to bake. Probable cost, Is. Sxifficient
for four persons.
Honey Cakes (a Gei-man recipe).— Put
two ounces of butter into a saucepan, and when
melted, stir in half a pound of honey. Let it
boil, stirring briskly aU the time. Take it from
the fire, and, when slightly cool, mix with it the
finely-minced rind of half a lemon, two ounces
of sweet almonds, blanclied and coarsely pounded,
the eighth of a nutmeg, grated, and half a pound
of flour, and, last of all, half an ounce of car-
bonate of soda dissolved in a small quantity of
warm water✪ Honey Cakes (a German recipe). Leave the mixture in a cool place
twelve or fourteen hours. Roll it out half an
inch thick, cut it into small square cakes, put a
thin slice of ciindied peel in the middle of each
cake, and a slice of blanched almond in the four
comers. Bake in a moderate oven for
twenty-five minutes. Probable cost, Is. 6d.
Sufficient for a dozen cakes.
Page 724 · 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
Holstein Cream. — Take the thin rind of a lemon, and let it soak by the side of the fire in a pint of cream for half an hour, and afterwards bring it slowly to a bof. Mix a teaspoonful of ground rice very smoothly with the strained juice of the lemon and a little cold milk. Stir it into the boiling liquid, add two table-spoonfuls of sugar, and boil five minutes longer, stirring all the time. Slice a small spongecake, and lay it in a glass dish, pour the cream over, and garnish according to taste. If milk be used instead of cream, double the above quantity of ground rice will be required. Probable cost, 6d. , if made with milk. Sufficient for three or four persons.
Holstein Sauce, for Fish.— Mix a
quarter of a pint of the water in which the fish was boiled with an equal quantity of light wine. Thicken the liquid with a table-spoonful of flour, mixed smoothly with two ounces of butter, and stir it over the fire until it boils. Add a salt-spoonful of siilt, a little pepper, and the eighth of a nutmeg, grated. Beat the yolk of
an egg in a basin, and mix with it the juice oil a lenion. Draw the sauce back from the fire for a minute, then stir into it the egg and half an ounce of butter, and serve. Time, a quarter of an hour to prepare. Probable cost, 3d., exclusive of the -wine. Sufficient for four or five persons.
Honey, Butter Preserved with {see
Butter Preserved with Honey).
Honey Cake.— Stir half a pint of sour cream into a pint of flour. Add about half a tea-spoonful of ground ginger, a quarter of a tea-spoonful of powdered cinnamon, two tablespoonfuls of sugar and honey, according to taste. Mix thoroughly, and when the cake is ready for the oven, add half a tea-spoonful of carbonate of soda, dissolved in a small quantity of hot water. Beat again for a few minutes, pour the mixture into a buttered mould, and bake in a good oven. This cake may be eaten either wai-m or cold. Time, three-quarters of an hour to bake. Probable cost, Is. Sufficient for four persons.
Honey Cakes (a Gei-man recipe).— Put two ounces of butter into a saucepan, and when melted, stir in half a pound of honey. Let it boil, stirring briskly aU the time. Take it from the fire, and, when slightly cool, mix with it the finely-minced rind of half a lemon, two ounces of sweet almonds, blanclied and coarsely pounded, the eighth of a nutmeg, grated, and half a pound of flour, and, last of all, half an ounce of carbonate of soda dissolved in a small quantity of warm water. Leave the mixture in a cool place twelve or fourteen hours. Roll it out half an inch thick, cut it into small square cakes, put a thin slice of ciindied peel in the middle of each cake, and a slice of blanched almond in the four comers. Bake in a moderate oven for twenty-five minutes. Probable cost, Is. 6d. Sufficient for a dozen cakes.
Records on this page
Holstein Sauce for FishHolstein CreamHoney CakeHoney Cakes (a German recipe)