Pick the stalks off one pound and a half of nice ripe
strawberries, and put them into a basin ; boil three pints of
PRACTICAL HOUSEHOLD COOKERY. 421
clarified syrup and let it cool five minates; then pour it
over the strawberries ; cover the basin closely and let them
steep thus for an hour ; after which, filter the syrup through
a jelly-bag. Meanwhile melt two ounces of gelatine on
the fire with a little water, strain in the usual way, and
when cool mix it- with the strawberry syrup. Set a three-
pint jelly-mould in plenty of rough ice, pour in a quarter-
inch layer of syrup and let it set slightly; then arrange a
few fine picked strawberries on it, pour in one or two
spoonfuls of syrup to keep the strawberries in position, and
let it set ; then pour some more syrup in the mould, and
when this layer is set, arrange another row of strawberries,
and continue the process till the mould is full; place a
baking-sheet on the mould with some ice on the top, and
let it stand thus, for a couple of hours; when perfectly
firm, turn the jelly out of the mould on to a dish, after
having dipped it in warm water, as previously described,
and serva
859. ORANGE JELLT.
Prepare this jelly as directed for lemon jelly, substi-
tuting orange juice and peel for the lemon, and put a
quarter of a pound less of loaf-sugar.
860. MADEIRA JELLT.
Mix one pint of clarified calf s-foot jelly with three gills
of clarified syrup✪ Strawberry Jelly in a sugar-boiler on the fire, and when
boiling draw the pan away and let it cool ; after which, add
half a pint of Madeira with a few drops of prepared cochi-
neal and a tablespoonful of filtered lemon- juice; mix the
lot thoroughly well, and pour into a mould properly
imbedded in the ice; put a baking-sheet with some ice
on the top and let it set for two hours ; after which, turn
the jelly out of the mould on a dish, as described in the
foregoing, and serve.
422 PRACTICAL HOUSEHOLD COOKERY.
Note. — All liqueur and wine jellies are prepared as
directed above; but in cases of sweet liqueurs such as
Curasao, Maraschino, creme de nojeau, par£ait amour, &a,
&C., the proportions of syrup should be decreased by half
a gill, and the liqueur increased by the same quantity.
861. BLANC-MANGER FLAVOURED WITH ALMONDS.
Blanch ten ounces of Jordan and one ounce of bitter
almonds for two minutes ; drain and remove the skins, then
pound them in a mortar; moisten with a few drops of
water; put the paste in a basin with a pint of water,
cover the basin closely with a sheet of kitchen paper,
twisted round the border of the basin, and let it stand
thus in a cool place for about an hour ; after which, strain
the milk from off the almonds through a napkin with
pressure by wringing it at both ends over a basin.
Melt two and a half ounces of gelatine with half a pound
of sugar and one pint and three-quarters of water in a
stewpan ; stir over the fire till the gelatine is melted, then
strain it through a silk sieve, and when cold add it to the
strained almond milk with a teaspoonful of orange-flour
water✪ Blanc-Manger Flavoured with Almonds; mix the lot well together and pour into a three-
pint mould, properly imbedded in ice, as described for
lemon jelly ; let it remain in the ice for a couple of hours,
after which, turn the blanc-manger out of the mould in the
same style as a jelly, and serve.
862. COFFEE BAVAROIS CREAM.
Put a quarter of a pound of freshly roasted cofFee-beans
into a stewpan with a pint and a half of boiling milk, cover
the pan and put it aside for two hours, to allow the milk
to infuse and draw all the flavour of the cofiPee. Break the
yolks of eight eggs into a stewpan, add ten ounces of pounded
sugar ; mix these well together with a wooden spoon, and
PRACTICAL HOUSEHOLD COOKERY. 423 ✪ Coffee Bavarois Cream
Page 186 · 5 recipe records on this page
Presented as published in 1891. 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
Pick the stalks off one pound and a half of nice ripe strawberries, and put them into a basin ; boil three pints of
clarified syrup and let it cool five minutes; then pour it over the strawberries ; cover the basin closely and let them steep thus for an hour ; after which, filter the syrup through a jelly-bag. Meanwhile melt two ounces of gelatine on the fire with a little water, strain in the usual way, and when cool mix it with the strawberry syrup. Set a threepint jelly-mould in plenty of rough ice, pour in a quarterinch layer of syrup and let it set slightly; then arrange a few fine picked strawberries on it, pour in one or two spoonfuls of syrup to keep the strawberries in position, and let it set ; then pour some more syrup in the mould, and when this layer is set, arrange another row of strawberries, and continue the process till the mould is full; place a baking-sheet on the mould with some ice on the top, and let it stand thus, for a couple of hours; when perfectly firm, turn the jelly out of the mould on to a dish, after having dipped it in warm water, as previously described, and serve
859. ORANGE JELLT.
Prepare this jelly as directed for lemon jelly, substituting orange juice and peel for the lemon, and put a quarter of a pound less of loaf-sugar.
860. MADEIRA JELLT.
Mix one pint of clarified calf's-foot jelly with three gills of clarified syrup in a sugar-boiler on the fire, and when boiling draw the pan away and let it cool ; after which, add half a pint of Madeira with a few drops of prepared cochineal and a tablespoonful of filtered lemon- juice; mix the lot thoroughly well, and pour into a mould properly imbedded in the ice; put a baking-sheet with some ice on the top and let it set for two hours ; after which, turn the jelly out of the mould on a dish, as described in the foregoing, and serve.
Note. — All liqueur and wine jellies are prepared as directed above; but in cases of sweet liqueurs such as Curasao, Maraschino, creme de noyau, parfait amour, &a, &C., the proportions of syrup should be decreased by half a gill, and the liqueur increased by the same quantity.
861. BLANC-MANGER FLAVOURED WITH ALMONDS.
Blanch ten ounces of Jordan and one ounce of bitter almonds for two minutes ; drain and remove the skins, then pound them in a mortar; moisten with a few drops of water; put the paste in a basin with a pint of water, cover the basin closely with a sheet of kitchen paper, twisted round the border of the basin, and let it stand thus in a cool place for about an hour ; after which, strain the milk from off the almonds through a napkin with pressure by wringing it at both ends over a basin.
Melt two and a half ounces of gelatine with half a pound of sugar and one pint and three-quarters of water in a stewpan ; stir over the fire till the gelatine is melted, then strain it through a silk sieve, and when cold add it to the strained almond milk with a teaspoonful of orange-flower water; mix the lot well together and pour into a threepint mould, properly imbedded in ice, as described for lemon jelly ; let it remain in the ice for a couple of hours, after which, turn the blanc-manger out of the mould in the same style as a jelly, and serve.
862. COFFEE BAVAROIS CREAM.
Put a quarter of a pound of freshly roasted coffee-beans into a stewpan with a pint and a half of boiling milk, cover the pan and put it aside for two hours, to allow the milk to infuse and draw all the flavour of the coffee. Break the yolks of eight eggs into a stewpan, add ten ounces of pounded sugar ; mix these well together with a wooden spoon, and
Records on this page
Strawberry JellyOrange JellyMadeira JellyBlanc-Manger Flavoured with AlmondsCoffee Bavarois Cream