Boil, peel, and grate to a pulp two parsnij^s ; beat it up
with four yolks and two Avhites of eggs, two tablespoonfuls
each of cream and white wine, with a little grated nutmeg.
Beat the whole till the batter is very light, then fry it, and
serve the fritters up with orange- or lemon-juice and sugar,
or with melted butter, white wine, and sugar.
40. Carrot Pie.
Grate half a pound of the best part of a raw carrot
and double the quantity of bread ; mix eight beaten yolks
of eggs and four of the whites with half a pint of new
milk, and melt half a pound of fresh butter with half a
VEGETABLES. 367
pint of white wine, three Large spoonfuls of orange-flower
water, a o-rated nutnieof, and siio'ar. Stir it, and if too
thick, add more milk. Lay a puff-paste over the dish, and
bake it an hour. Serve it with grated sugar. This pie will
be made more delicious by substituting Naples biscuits and
cream for the bread and milk, and by adding a glass of
ratafia to the orange-flower water. Some cooks boil the
carrot, but thereby its saccharine virtue is lost.
41. Marrow Fie.
Grate as much bread as will fill a large breakfast-cup
cpiite full. Put it into a jug and pour nearly a quart of
boiling sweet milk or thin cream over it, and let it SAvell
and soak Avhile you shred half a pound of marrow or suet,
and beat up four lars^e or six small esrsfs. Have two ounces
of raisins stoned, and two ounces of currants plumped.
Sweeten the pudding to taste, and season it with a very
little grated nutmeg and a teaspoonful of cinnamon in
powder. Cover a stoneware flat dish on the edge with
stri])es of puff-paste, and mark neatly as leaves. Bake the
pie in this dish, or plainly in a deep dish.
42. Pumpkin Fie.
Take a rii:)e pumpkin, and chip off the rind or skin ; halve
it, and take out the seed and puffy part in the centre, which
throw awa}'. Cut the pumpkin into small, thin slices ;
fill a pie-dish therewith ; add a teaspoonful of spice and
a tablespoonful of sugar, Avith a small quantity of water.
Cover with a nice light paste, and bake in the ordinary
way. Pumpkin pie is greatly improved by being eaten with
368 THE TIIOBOUGH GOOD COOK.
clotted cream and sugar. An equal quantity of apples Avill
make it a still more delicious pie.
43. Puree of Pumpkin.
Cut a pumpkin into pieces, and l)oil it in salt and water ;
tlirow away the water, and pass the pumpkin through a
colander ; put into the saucepan a piece of butter, with a
tablespoonful of flour✪ Puree of French Beans : but do not let it brown ; add the
puree, some pepper, and a little sugar, and boil five minutes ;
beat it up with the yolks of two eggs, and a tablespoonful of
cream, if you have any ; serve in a dish surrounded with fried
crusts of bread.
44. Vegetables iu a Mould. ✪ Vegetables in a Mould
Page 198 · 7 recipe records on this page
Presented as published in 1895. 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
Boil, peel, and grate to a pulp two parsnips ; beat it up with four yolks and two whites of eggs, two tablespoonfuls each of cream and white wine, with a little grated nutmeg. Beat the whole till the batter is very light, then fry it, and serve the fritters up with orange- or lemon-juice and sugar, or with melted butter, white wine, and sugar.
40. Carrot Pie.
Grate half a pound of the best part of a raw carrot and double the quantity of bread ; mix eight beaten yolks of eggs and four of the whites with half a pint of new milk, and melt half a pound of fresh butter with half a
pint of white wine, three Large spoonfuls of orange-flower water, a grated nutmeg, and sugar. Stir it, and if too thick, add more milk. Lay a puff-paste over the dish, and bake it an hour. Serve it with grated sugar. This pie will be made more delicious by substituting Naples biscuits and cream for the bread and milk, and by adding a glass of ratafia to the orange-flower water. Some cooks boil the carrot, but thereby its saccharine virtue is lost.
41. Marrow Fie.
Grate as much bread as will fill a large breakfast-cup quite full. Put it into a jug and pour nearly a quart of boiling sweet milk or thin cream over it, and let it swell and soak while you shred half a pound of marrow or suet, and beat up four large or six small eggs. Have two ounces of raisins stoned, and two ounces of currants plumped. Sweeten the pudding to taste, and season it with a very little grated nutmeg and a teaspoonful of cinnamon in powder. Cover a stoneware flat dish on the edge with stripes of puff-paste, and mark neatly as leaves. Bake the pie in this dish, or plainly in a deep dish.
42. Pumpkin Fie.
Take a ripe pumpkin, and chip off the rind or skin ; halve it, and take out the seed and puffy part in the centre, which throw away. Cut the pumpkin into small, thin slices ; fill a pie-dish therewith ; add a teaspoonful of spice and a tablespoonful of sugar, Avith a small quantity of water. Cover with a nice light paste, and bake in the ordinary way. Pumpkin pie is greatly improved by being eaten with
clotted cream and sugar. An equal quantity of apples Avill make it a still more delicious pie.
43. Puree of Pumpkin.
Cut a pumpkin into pieces, and boil it in salt and water ; throw away the water, and pass the pumpkin through a colander ; put into the saucepan a piece of butter, with a tablespoonful of flour : but do not let it brown ; add the puree, some pepper, and a little sugar, and boil five minutes ; beat it up with the yolks of two eggs, and a tablespoonful of cream, if you have any ; serve in a dish surrounded with fried crusts of bread.
44. Vegetables iu a Mould.
Records on this page
Puree of French BeansCarrot PieMarrow PiePumpkin PiePuree of PumpkinPumpkin PureeVegetables in a Mould