Cover the bottom of a pudding-dish with slices of sponge-
cake moistened with sweetened wine; make a boiled custard
of the yolks of eight eggs and a quart of milk, sweetened ta
your taste and flavored with extract of vanilla or peach-water.
When perfectly cold, pour over the cake. Beat the whites of
four eggs with five tablespoons of powdered sugar✪ Custard Keringue until a stiff
froth, pour over the custard, shape nicely with the back of a
spoon, and brown slightly in a quick oven.
* Baspberry Meringue.
Bake two sponge cakes half an inch thick in jelly- cake tins
the size of a dinner-plate, cover the lower one with raspberry
jam half an inch thick, place the other on top of the jam ; make
a meringue of the whites of three eggs beaten to a stiff &oth
with Aree heaping tablespoons of powdered suga✪ Baspberry Meringuer, shape over
with \ spoon and brown slightly in the oven.
Eioe Meringue.
Boil a teacup of rice ; whilst hot stir in a quarter of a pound
of butter ; let it cool, then add half a teacup of powdered sugar
and a quart of milk ; beat the yolks of four eggs and stir them
in, flavor with the grated rind of a lemon ; butter a pudding-
dish, pour in the rice, bake half an hour in a hot oven ; make a
meringue with the whites of four eggs, beaten with half a pound
of powdered sugat and the juice of a lemon, pour it over the
rioe and shape with a spoon ; brown slightly in a hot oven.
PASTRY, PUDDINQ8, Se. 20»
g^ Blano-mange.
iWJ^ Soak lialf a box of gelatine in oold water enongh to oo^er it;
ii%, bring to a boil a qaart of oream and a pint of milk, add the
^: gelatine ; let it boil gently a few minntes, then add half a p^und
I'.- of sifted sugar and two teaspoons of vanilla extract; give a boii
Kit ^P *^^ P^^"^ ^^^ moulds. This quantity makes two medium*
^^ Biied forms. To be eaten with oream.
Almond Blanc-mange.
Blanch, dry and pound in a mortar two ounces of almonds,
using a little rose-water in pounding them to prevent their oiling.
Put an ounce of isinglass in half a pint of new milk, and dis-
solve it over the fire with a piece of vanilla bean. When dis-
solved, strain out the bean, and add an ounce of butter, the
almond paste, and a quart of cream ; boil it twenty minutes, and
add half a pound of powdered sugar✪ Eioe Meringue ; put in moulds, and set in
a cool place or on ice.
* Blanc-mauge of Corn-starch.
One quart of new milk, mix with a part of it four tablespoonsful
of corn-starch, put the remainder of the milk on the fire to boil ;
when it comes to a boil, pour it in a farina-kettlcy stir in the
corn-starch, with four heaping tablespoons of sugar, and let it
boil| stirring all the time until clear like starch ; then flavor with
two teaspoonsful of extract of vanilla✪ Blanc-mange of Corn-starch, and pour into a mould.
Blane-mange of Iceland Moss.
Take a handful' of moss, wash it clean in cold water, pour off
the water and pour boiling water on it, and let it stand for a
minute ; strain off the water, and put the moss m two quarts of
milk that has been sweetered and flavored with lemon or vanilla✪ Blane-mange of Iceland Moss ;
put the milk in a fiirina-boiler, stir it occasionally until the con-
sbtence of custard ; then strain through a fine clot 2 into moulds^
and set in a cool place.
U
210 OOOKEBT FROM ^XFERIENCB.
Blane-maage of Itinglasi.
Pat ftn aanoe of isinglass over the fire in half a pint of milk
with a pieoe of vanilla bean. When dissolved, add a quart of
eream, an ounce of bntter, and two oonoes of sweet almonds
blanched and ponnded in a mortar with a little rose-water to
prevent their oiling; boil all together twenty minutes; just be-
fore taking from the fire, add half a pound of sifted sugar, poof
into moulds^ and set on the ice.
Page 100 · 11 recipe records on this page
Presented as published in 1905. 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
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Cover the bottom of a pudding-dish with slices of sponge-
cake moistened with sweetened wine; make a boiled custard
of the yolks of eight eggs and a quart of milk, sweetened ta
your taste and flavored with extract of vanilla or peach-water.
When perfectly cold, pour over the cake. Beat the whites of
four eggs with five tablespoons of powdered sugar until a stiff
froth, pour over the custard, shape nicely with the back of a
spoon, and brown slightly in a quick oven.
* Baspberry Meringue.
Bake two sponge cakes half an inch thick in jelly- cake tins
the size of a dinner-plate, cover the lower one with raspberry
jam half an inch thick, place the other on top of the jam ; make
a meringue of the whites of three eggs beaten to a stiff &oth
with Aree heaping tablespoons of powdered sugar, shape over
with \ spoon and brown slightly in the oven.
Eioe Meringue.
Boil a teacup of rice ; whilst hot stir in a quarter of a pound
of butter ; let it cool, then add half a teacup of powdered sugar
and a quart of milk ; beat the yolks of four eggs and stir them
in, flavor with the grated rind of a lemon ; butter a pudding-
dish, pour in the rice, bake half an hour in a hot oven ; make a
meringue with the whites of four eggs, beaten with half a pound
of powdered sugat and the juice of a lemon, pour it over the
rioe and shape with a spoon ; brown slightly in a hot oven.
PASTRY, PUDDINQ8, Se. 20»
g^ Blano-mange.
iWJ^ Soak lialf a box of gelatine in oold water enongh to oo^er it;
ii%, bring to a boil a qaart of oream and a pint of milk, add the
^: gelatine ; let it boil gently a few minntes, then add half a p^und
I'.- of sifted sugar and two teaspoons of vanilla extract; give a boii
Kit ^P *^^ P^^"^ ^^^ moulds. This quantity makes two medium*
^^ Biied forms. To be eaten with oream.
Almond Blanc-mange.
Blanch, dry and pound in a mortar two ounces of almonds,
using a little rose-water in pounding them to prevent their oiling.
Put an ounce of isinglass in half a pint of new milk, and dis-
solve it over the fire with a piece of vanilla bean. When dis-
solved, strain out the bean, and add an ounce of butter, the
almond paste, and a quart of cream ; boil it twenty minutes, and
add half a pound of powdered sugar ; put in moulds, and set in
a cool place or on ice.
* Blanc-mauge of Corn-starch.
One quart of new milk, mix with a part of it four tablespoonsful
of corn-starch, put the remainder of the milk on the fire to boil ;
when it comes to a boil, pour it in a farina-kettlcy stir in the
corn-starch, with four heaping tablespoons of sugar, and let it
boil| stirring all the time until clear like starch ; then flavor with
two teaspoonsful of extract of vanilla, and pour into a mould.
Blane-mange of Iceland Moss.
Take a handful' of moss, wash it clean in cold water, pour off
the water and pour boiling water on it, and let it stand for a
minute ; strain off the water, and put the moss m two quarts of
milk that has been sweetered and flavored with lemon or vanilla ;
put the milk in a fiirina-boiler, stir it occasionally until the con-
sbtence of custard ; then strain through a fine clot 2 into moulds^
and set in a cool place.
U
210 OOOKEBT FROM ^XFERIENCB.
Blane-maage of Itinglasi.
Pat ftn aanoe of isinglass over the fire in half a pint of milk
with a pieoe of vanilla bean. When dissolved, add a quart of
eream, an ounce of bntter, and two oonoes of sweet almonds
blanched and ponnded in a mortar with a little rose-water to
prevent their oiling; boil all together twenty minutes; just be-
fore taking from the fire, add half a pound of sifted sugar, poof
into moulds^ and set on the ice.