Meringue of Apples.— Take twelve
applies (russet or Ribston pippins are the best,
as they are less watery than others), cut them
in quarters, take out the cores, and slice. Place
them in a stewpan, and stir over a brisk fire
for a quarter of an hour with six ounces of
butter and a quarterof a pound of pounded sugar.
When cool, add two table-spoonfuls of jam,
according to taste. Place the whole in the form
of a pyramid in the centre of a dish, and cover
thickly with the whites of three eggs, whipped
to a firm cream with a quarter of a pound of
pounded sugar✪ Meringue of Apples. Lay this mixture on, sprinkle
more sugar over, and bake. When done, the
meiingues should have acquired a pale yellow
colour. Time, about ten minutes to bake.
Probable cost, Is. 7d., exclusive of jam.
Merton Almond Pudding.— Whisk
well the yolks of eight eggs and the whites of
six. Blanch and pound to a fine powder six
ounces of sweet almonds, add it to the eggs,
together with i-ather more than half a jwund
of sifted sugar, the juice of half a lemon, and
the rind of one grated✪ Merton Almond Pudding. Whisk all these
ingredients for nearly an hour ; butter a pie-
dish, put in the pudding, and bake iminediately
for half an hour in a brisk oven. Sufficient
for six persons. Probable ^ost, Is. 6d.
Merveille Broth (Invalid Cookery). —
Cut uji a chicken, and put it into a stewpan
with the broth fr-om the boiling of a knuckle
of veal and a calf's foot. Let the chicken
simmer until tender, then take it out, and
add to the liquor some salt, from two to three
ounces of prepared Iceland moss, a bunch of
sweet herbs, a pint of fresh-gathered garden-
snails, and ten or twelve crayfish✪ Merveille Broth- — both snails
and crayfish to be first pounded in a mortar.
Cover the stewpan closely, and simmer gently
for two hours. iStrain, and use in cases of
bronchitis and catan-h.
Middleton Pudding. — Make a rich
batter with two table-spoonfuls of flour, a pint
of new milk, a little salt, two dessert-spoonfuls
of good moist sugar, and the whole of eight
eggs✪ Middleton Pudding, well beaten, first separately and then to-
gether. Flavour with nutmeg and the grated
rind of a lemon. Boil ia a floured doth, leaving
space to swell. Serve with wine or other pud-
ding sauce. Time, two hours to boil. Probable
cost. Is. 4d. Sufficient for four or five persons.
Milan Biscuits.— Into a pound of flour
rub half that quantity of butter, and add three-
quarters of a pound of flour. Mix with two
well-beaten eggs a wine-glassful of brandy✪ Milan Biscuits, and
moisten the whole. "WTien the paste is thinly
MIL
( 419 )
MIL
rolled, cut it into any fanciful shapes with tin
cutters. Brush the biscuits lightly over with
egg, and bake in a quick oven for ton minutes.
Probable cost, lOd. per pound. Sufficient for
two pounds and a half of biscuit.
Page 919 · 5 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
Meringue of Apples.— Take twelve applies (russet or Ribston pippins are the best, as they are less watery than others), cut them in quarters, take out the cores, and slice. Place them in a stewpan, and stir over a brisk fire for a quarter of an hour with six ounces of butter and a quarterof a pound of pounded sugar. When cool, add two table-spoonfuls of jam, according to taste. Place the whole in the form of a pyramid in the centre of a dish, and cover thickly with the whites of three eggs, whipped to a firm cream with a quarter of a pound of pounded sugar. Lay this mixture on, sprinkle more sugar over, and bake. When done, the meringues should have acquired a pale yellow colour. Time, about ten minutes to bake. Probable cost, Is. 7d., exclusive of jam.
Merton Almond Pudding.— Whisk
well the yolks of eight eggs and the whites of six. Blanch and pound to a fine powder six ounces of sweet almonds, add it to the eggs, together with rather more than half a pound of sifted sugar, the juice of half a lemon, and the rind of one grated. Whisk all these ingredients for nearly an hour ; butter a piedish, put in the pudding, and bake iminediately for half an hour in a brisk oven. Sufficient for six persons. Probable cost, Is. 6d.
Merveille Broth (Invalid Cookery). — Cut uji a chicken, and put it into a stewpan with the broth from the boiling of a knuckle of veal and a calf's foot. Let the chicken simmer until tender, then take it out, and add to the liquor some salt, from two to three ounces of prepared Iceland moss, a bunch of sweet herbs, a pint of fresh-gathered gardensnails, and ten or twelve crayfish- — both snails and crayfish to be first pounded in a mortar. Cover the stewpan closely, and simmer gently for two hours. iStrain, and use in cases of bronchitis and catarrh.
Middleton Pudding. — Make a rich batter with two table-spoonfuls of flour, a pint of new milk, a little salt, two dessert-spoonfuls of good moist sugar, and the whole of eight eggs, well beaten, first separately and then together. Flavour with nutmeg and the grated rind of a lemon. Boil ia a floured doth, leaving space to swell. Serve with wine or other pudding sauce. Time, two hours to boil. Probable cost. Is. 4d. Sufficient for four or five persons.
Milan Biscuits.— Into a pound of flour
rub half that quantity of butter, and add three-quarters of a pound of flour. Mix with two well-beaten eggs a wine-glassful of brandy, and moisten the whole. "WTien the paste is thinly
MIL
( 419 )
MIL
rolled, cut it into any fanciful shapes with tin cutters. Brush the biscuits lightly over with egg, and bake in a quick oven for ton minutes. Probable cost, lOd. per pound. Sufficient for two pounds and a half of biscuit.
Records on this page
Meringue of ApplesMerton Almond PuddingMerveille BrothMiddleton PuddingMilan Biscuits