Half an ounce of Cooper's Gelatine soaked in a very little
cold water, three tablespoonfuls of grated chocolate rub-
bed smooth in a little milk, half a cup of powdered sugar,
four eggs, half a pound of sponge-cake, one pint of cream✪ Chocolate Charlotte-Russe ;
heat the cream to boiling, slowly stirring frequently ; add
the sugar, chocolate, and gelatine, and when these are dis-
solved add a spoonful at a time to the beaten yolks ; set
back in the saucepan of boiling water, and stir five min-
utes till very hot, but do not let it boil ; take it off, fla-
vor, and whip or churn to a standing froth, adding the
beaten whites towards the last. Line a mould with sponge-
cake, fill with the mixture, and set on ice.
10*
aae vmomiA cookery-book.
Apples with Jbllt.
One dozen apples, pared and cored, one pound and a
half of sugar. Put the apples on with water enough to
cover them, and let them stew until they look as if they
would break ; then take them out and put the sugar into
the same water ; Jet the sirup come to a boil ; put in the
apples, and let them stew until done through and clear;
then take them out, slice into the sirup one large lemon,
and add an ounce of gelatine✪ Apples with Jelly dissolved in a pint of cold
water. Let the whole mix well and come to a boil ; then
pour upon the apples. The sirup will congeal. It is to
be eaten cold, with cream.
Ellie's !£cl aires.
Prepare a pound of sponge-cake made in the following
proportions: one pound of sugar, one pound of eggs,
w^eighed in the shell, and nine ounces of flour. Flavor
with the juice and rind of a lemon. Bake in tin pie-
plates. The cake should be not quite an inch thick after
it has risen. Boil one quart of new milk ; beat the yolks
of four eggs, with four table-spoonfuls of white sugar.
When the milk has boiled up once pour it boiling upon
the beaten eggs, stirring rapidly all the time. When
well mixed return to the fire. Of three light table-spoon-
fuls of corn-starch make a paste with a little cold milk,
which stir immediately into the custard on the fire. Let
it cook until well thickened, stirring all the while. Take
off the fire and flavor while hot with a . teaspoonf ul of
vanilla. Put a layer of this custard between two of the
cakes. Make a chocolate icing for them of three table-
spoonfuls of scraped chocolate, six table - spoonfuls of
white sugar, two table-spoonfuls of sweet cream, and a
very small piece of butter — say half an ounce. Let this
VmOINIA COOKERY-BOOK. 237
icing simmer over the fire for a few minutes, when it can
be immediately applied to the ^claires✪ Eclairs. While yet hot
sprinkle over the top a coating of white granulated sugar.
One pound of cake ought to make six ordinary pie-plate-
fuls — enough, that is to say, for three eclaires — the thick-
ness never being more than two cakes, with one layer of
custard between. No dessert can be better.
Flummkry.
Put the juice of one lemon and the rind of two to one
quart of thick cream ; sweeten to your taste (six ounces
would suit most persons), and let it stand for half an
hour, then wnisk it until it becomes thick ; add one ounce
of gelatine softened in half a pint of water or cold milk✪ Flummery,
then heat over the fire until dissolved ; strain it through
a sieve, then beat all together for several minutes; then
put the cream into one large or two small moulds, and
when perfectly set turn out into a pretty dessert-dish and
encircle with whipped syllabub.
Chablotte-Russb.
Six whites of eggs, three ounces of sugar, one pint of
rich cream, one-third of a box of gelatine melted in half
a cup of milk, and half a teaspoonful extract of vanilla.
Page 107 · 5 recipe records on this page
Presented as published in 1884. 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
Half an ounce of Cooper's Gelatine soaked in a very little cold water, three tablespoonfuls of grated chocolate rubbed smooth in a little milk, half a cup of powdered sugar, four eggs, half a pound of sponge-cake, one pint of cream ; heat the cream to boiling, slowly stirring frequently ; add the sugar, chocolate, and gelatine, and when these are dissolved add a spoonful at a time to the beaten yolks ; set back in the saucepan of boiling water, and stir five minutes till very hot, but do not let it boil ; take it off, flavor, and whip or churn to a standing froth, adding the beaten whites towards the last. Line a mould with spongecake, fill with the mixture, and set on ice.
10*
THE VIRGINIA COOKERY-BOOK.
Apples with Jelly.
One dozen apples, pared and cored, one pound and a half of sugar. Put the apples on with water enough to cover them, and let them stew until they look as if they would break ; then take them out and put the sugar into the same water ; Jet the sirup come to a boil ; put in the apples, and let them stew until done through and clear; then take them out, slice into the sirup one large lemon, and add an ounce of gelatine dissolved in a pint of cold water. Let the whole mix well and come to a boil ; then pour upon the apples. The sirup will congeal. It is to be eaten cold, with cream.
Ellie's Éclaires.
Prepare a pound of sponge-cake made in the following proportions: one pound of sugar, one pound of eggs, w^eighed in the shell, and nine ounces of flour. Flavor with the juice and rind of a lemon. Bake in tin pieplates. The cake should be not quite an inch thick after it has risen. Boil one quart of new milk ; beat the yolks of four eggs, with four table-spoonfuls of white sugar. When the milk has boiled up once pour it boiling upon the beaten eggs, stirring rapidly all the time. When well mixed return to the fire. Of three light table-spoonfuls of corn-starch make a paste with a little cold milk, which stir immediately into the custard on the fire. Let it cook until well thickened, stirring all the while. Take off the fire and flavor while hot with a . teaspoonf ul of vanilla. Put a layer of this custard between two of the cakes. Make a chocolate icing for them of three tablespoonfuls of scraped chocolate, six tablespoonfuls of white sugar, two tablespoonfuls of sweet cream, and a very small piece of butter — say half an ounce. Let this
icing simmer over the fire for a few minutes, when it can be immediately applied to the éclaires. While yet hot sprinkle over the top a coating of white granulated sugar. One pound of cake ought to make six ordinary pie-platefuls — enough, that is to say, for three eclaires — the thickness never being more than two cakes, with one layer of custard between. No dessert can be better.
Flummkry.
Put the juice of one lemon and the rind of two to one quart of thick cream ; sweeten to your taste (six ounces would suit most persons), and let it stand for half an hour, then wnisk it until it becomes thick ; add one ounce of gelatine softened in half a pint of water or cold milk, then heat over the fire until dissolved ; strain it through a sieve, then beat all together for several minutes; then put the cream into one large or two small moulds, and when perfectly set turn out into a pretty dessert-dish and encircle with whipped syllabub.
Chablotte-Russb.
Six whites of eggs, three ounces of sugar, one pint of rich cream, one-third of a box of gelatine melted in half a cup of milk, and half a teaspoonful extract of vanilla.
Records on this page
Chocolate Charlotte-RusseApples with JellyEclairsCharlotte-RusseFlummery