Apple Trifle. — Scald as many apples as, when pulped, will cover
the dish you design to use to the depth of two or three inches. Be-
fore you place them in the dish, add to them the rind of half a lemon,
grated fine, and sugar to taste ; mix half a pint of milk, half a pint
of cream, and the yolk of an egg✪ Apple Trifle ; scald it over the fire, keeping it
stirring, and do not let it boil ; add a little sugar, and let it stand
till cold, then lay it over the apples, and finish with the cream whip.
Ambrosia. — Peel some sweet oranges, slice them, and lay them in
a glass dish with alternate layers of grated cocoanut and sugar to
taste, putting a layer of cocoanut on the top, and pouring over the
whole a full wineglass of good sherry✪ Ambrosia. Place on the ice till needed,
and serve very cold.
Meringues. — Use one-half a pound of pounded sugar and the
whites of four eggs✪ Meringues. Whisk the whites of the eggs to a stiff froth,
and with a wooden spoon stir in quickly the pounded sugar; and
have some boards put in the oven thick enough to prevent the bottom
of the meringues from acquiring too much color. Cut some strips
of paper about two inches wide ; place this paper on the board and
COOKERY RECIPES.
493
drop a tablespoonful at a time of the mixture on the paper, taking
care to let all the meringues be the same size. Tn dropping it from
the spoon, give the mixture the form of an QQg, and keep the me-
ringues about two inches apart from each other on the paper. Strew
over thetn some sifted sugar, and bake in a moderate oven for one-
half hour. As soon as they begin to color, remove them from the
oven ; take each slip of paper by the two ends and turn it gently on
the table, and, with a small spoon, take out the soft part of each
meringue. Spread some clean paper on the board, turn the me-
ringues upside down, and put them into the oven to harden and brown
on the other side. When required for table, fill them with whipped
cream, flavored with liqueur or vanilla, and sweeten with pounded
sugar. Join two of the meringues together, and pile them high in
the dish. To vary their appearance, finely-chopped almonds or cur-
rants may be strewn over them before the sugar is sprinkled over ;
and they may be garnished with any bright-colored preserve. Great
expedition is necessary in making this sweet dish : as, if the me-
ringues are not put into the oven as soon as the sugar and eggs are
mixed, the former melts, and the mixture would run on the paper,
instead of keeping its egg-shape. The sweeter the meringues are
made, the crisper will they be ; but if there is not sufficient sugar
mixed with them, they will most likely be tough. They are some-
times colored with cochineal ; and, if kept well covered in a dry place,
will remain good for a month or six weeks.
Page 317 · 3 recipe records on this page
Presented as published in 1883. 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
Apple Trifle. — Scald as many apples as, when pulped, will cover the dish you design to use to the depth of two or three inches. Before you place them in the dish, add to them the rind of half a lemon, grated fine, and sugar to taste ; mix half a pint of milk, half a pint of cream, and the yolk of an egg ; scald it over the fire, keeping it stirring, and do not let it boil ; add a little sugar, and let it stand till cold, then lay it over the apples, and finish with the cream whip.
Ambrosia. — Peel some sweet oranges, slice them, and lay them in a glass dish with alternate layers of grated cocoanut and sugar to taste, putting a layer of cocoanut on the top, and pouring over the whole a full wineglass of good sherry. Place on the ice till needed, and serve very cold.
Meringues. — Use one-half a pound of pounded sugar and the whites of four eggs. Whisk the whites of the eggs to a stiff froth, and with a wooden spoon stir in quickly the pounded sugar; and have some boards put in the oven thick enough to prevent the bottom of the meringues from acquiring too much color. Cut some strips of paper about two inches wide ; place this paper on the board and
drop a tablespoonful at a time of the mixture on the paper, taking care to let all the meringues be the same size. Tn dropping it from the spoon, give the mixture the form of an egg, and keep the meringues about two inches apart from each other on the paper. Strew over thetn some sifted sugar, and bake in a moderate oven for onehalf hour. As soon as they begin to color, remove them from the oven ; take each slip of paper by the two ends and turn it gently on the table, and, with a small spoon, take out the soft part of each meringue. Spread some clean paper on the board, turn the meringues upside down, and put them into the oven to harden and brown on the other side. When required for table, fill them with whipped cream, flavored with liqueur or vanilla, and sweeten with pounded sugar. Join two of the meringues together, and pile them high in the dish. To vary their appearance, finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over ; and they may be garnished with any bright-colored preserve. Great expedition is necessary in making this sweet dish : as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture would run on the paper, instead of keeping its egg-shape. The sweeter the meringues are made, the crisper will they be ; but if there is not sufficient sugar mixed with them, they will most likely be tough. They are sometimes colored with cochineal ; and, if kept well covered in a dry place, will remain good for a month or six weeks.
Records on this page
Apple TrifleAmbrosiaMeringues