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Speaker 1 (00:01):
Part four of American Cookery by Amelia Simmonds. This LibriVox
recording is in the public domain. Puddings a rice pudding
one quarter of a pound rice, a stick of cinnamon
to a quart of milk, stirred often to keep from burning,
and boil quick cool and add half a nutmeg, four
(00:23):
spoons rose water, eight eggs butter, a puff. Paste a
dish and pour the above composition into it and bake
one in half hour. Number two Boil six ounces rice
in a quart milk on a slow fire, till tender.
Stir in one pound butter, interium, beat fourteen eggs. Add
(00:45):
to the pudding when cold, with sugar, salt, rose, water,
and spices to your taste, adding raisins or currants. Bakes
Number one. Number three eight spoons rice boiled in a
quartz milk. When cooled, add eight eggs, six ounces butter, wine, sugar,
and spices. Bake two hours. Number four. Boil in water
(01:09):
half pound ground rice till soft, Add two quartz milk
and scald cool and add eight eggs, six ounces butter,
one pound raisins, salt, cinnamon, and a small nutmeg. Bake
two hours. Number five a cheap one half pint rice,
two quartz milk, salt, butter, allspice. Put cold into a
(01:33):
hot oven. Bake two and half hours. Number six. Put
six ounces rice into water or milk and water. Let
swell or soak tender, then boil gently, stirring in a
little butter. When cool, stir in quart cream, six or
eight eggs well beaten, and add cinnamon, nutmeg, and sugar
(01:53):
to your taste. Bake n B. The mode of introducing
the ingredients is a material real point. In all cases
where eggs are mentioned, it is understood to be well
beat whites and yolks, and the spices fine and settled.
A nice Indian pudding. Number one three pints scalded milk,
(02:15):
seven spoons fine Indian meal. Stir well together while hot,
let stand till cooled. Add seven eggs half pound raisins,
four ounces butter, spice and sugar. Bake one and half hour.
Number two three pints scalded milk to one pint meal,
salted cool, Add two eggs, four ounces butter, sugar or molasses,
(02:41):
and spice. It will require two and half hours baking.
Number three salt a pint meal wet with one quart
milk sweeten and put into a strong cloth, brass or bell, metal,
vessel stone, or earthen pot, secure from wet and boil
twelve hours. A sunderland pudding. Whip six eggs, half the whites,
(03:05):
take half a nutmeg, one pint cream, and a little salt.
Four spoons fine flour, oil or butter pans, cups, or bowls.
Bake in a quick oven one hour. Eat with sweet
sauce a whitpot. Cut half a loaf of bread in dices,
pour thereon two quartz milk, six eggs, rose water, nutmeg,
(03:30):
and half pound of sugar. Put into a dish and
cover with paste. Number one, bake slow one hour. A
bread pudding one pound soft bread or biscuit, soaked in
one quart milk, run through a sea for culander. Add
seven eggs, three quarters of a pound sugar, one quarter
of a pound butter, nutmeg or cinnamon, one gill rose water,
(03:54):
one pound stoned raisins, half pint cream. Bake three quarters
of an hour middling oven. A flour pudding seven eggs,
one quarter of a pound of sugar and a teaspoon
of salt. Beat and put to one quart milk. Five
spoons of flour, cinnamon and nutmeg to your taste. Bake
(04:15):
half an hour and serve up with sweet sauce. A
boiled flour pudding one quart milk, nine eggs, seven spoons flour,
a little salt, put into a strong cloth and boiled
three quarters of an hour. A cream almond pudding, boil gently,
a little mace and half a nutmeg grated in a
(04:37):
quart cream. When cool, beat eight yolks and three whites.
Strain and mix with one spoon flour. One quarter of
a pound almonds settled. Add one spoon rose water and
by degrees the cold cream and beat well together. Wet
a thick cloth and flour it and pour in the pudding.
Boil hard half an hour, take out, pour over it
(05:00):
melted butter and sugar. An apple pudding dumpling put into paste,
quartered apples, lie in a cloth and boil two hours.
Serve with sweet sauce. Pears, plums, et cetera are done
the same way. Potato pudding baked Number one one pound
(05:21):
boiled potatoes, one pound sugar, half a pound butter, ten eggs.
Number two one pound boiled potatoes mashed, three quarters of
a pound butter, three gills milk or cream, the juice
of one lemon and the peel grated, half a pound sugar,
half nutmeg, seven eggs, taking out three whites, two spoons
(05:45):
rose water. Apple pudding one pound apple sifted, one pound sugar,
nine eggs, one quarter of a pound butter, one quart
sweet cream, one gill rose water, a cinnamon, a green
lemon peel grated, if sweet apples, add the juice of
half a lemon put on to paste. Number seven currants,
(06:08):
raisins and citron some add but good without them. Carrot
pudding a coffee cupful of boiled and strained carrots, five eggs,
two ounces sugar and butter each, cinnamon and rose water
to your taste, baked in a deep dish without paste.
A crook neck or winter squash pudding, core boil and
(06:31):
skin a good squash and bruise it well. Take six
large apples, pared cord and stewed tender mixed together. Add
six or seven spoonsful of dry bread or biscuit, rendered
fine as meal, half pint milk or cream, two spoons
of rose water, two ditto wine, five or six eggs
(06:53):
beaten and strained nutmeg, salt and sugar to your taste,
one spoon flour, beat all smartly together, bake. The above
is a good recipe for pumpkins, potatoes, or yams. Adding
more moistening or milk and rose water, and to the
two latter a few black or lisbon currants or dry
(07:13):
hortalberries scattered in will make it better. Pumpkin number one
one quart stewed and strained, three pints cream, nine beaten eggs, sugar, mace, nutmeg,
and ginger, laid into paste number seven or three and
with a dough spur, cross and checkerate and baked in
(07:33):
dishes three quarters of an hour. Number two one quart
of milk, one pint pumpkin, four eggs, molasses, allspice and
ginger in a crust. Bake one hour orange pudding. Put
sixteen yolks with half a pound butter, melted grate in
the rinds of two Seville oranges, Beat in half pound
(07:55):
of fine sugar, Add two spoons orange water, two of
rose water, one gill of wine, half pint cream, two
naples biscuit or the crumbs of a fine loaf or
roll soaked in cream. Mix all together. Put it into
a rich puff paste which let be double round the
edges of the dish. Bake like a custard a lemon pudding.
(08:19):
One grate the yellow of the peels of three lemons.
Then take two whole lemons, roll under your hand on
the table till soft, taking care not to burst them,
Cut and squeeze them into the grated peels. Two take
ten ounces soft wheat bread, and put a pint of
scalded white wine there too. Let soak and put to
(08:42):
number one. Three Beat four whites and eight yolks, and
put to above, adding three quarters of a pound of
melted butter, which let be very fresh and good. One
pound fine sugar. Beat altogether till thoroughly mixed. Four Lay
paste number seven or nine on a dish plate or saucers,
(09:04):
and fill with above composition five. Bake near one hour,
and when baked, stick on pieces of paste, cut with
a jagging iron or a doughspur to your fancy. Baked
lightly on a flowered paper, garnished. Thus they may be
served hot or cold. Puff pastes for tarts number one,
(09:26):
rub one pound of butter into one pound of flour.
Whip two whites and add with cold water and one yolk.
Make into paste. Roll in in six or seven times
one pound of butter, flouring it each roll. This is
good for any small thing. Number two. Rub six pound
of butter into fourteen pound of flour eight eggs, add
(09:49):
cold water. Make a stiff paste. Number three to any
quantity of flour. Rub in three fourths of its weight
of butter, twelve eggs to a peck. Rub in one
third or half, and roll in the rest. Number four
into two quartz flour, salted and wet. Stiff with cold water.
(10:10):
Roll in in nine or ten times one and half
pound of butter. Number five one pound flour, three fourths
of a pound of butter. Beat well. Number six to
one pound of flour. Rub in one fourth of a
pound of butter, wet with three eggs, and rolled in
a half pound of butter. A paste for sweetmeats. Number seven.
(10:35):
Rub one third of a pound of butter and one
pound of lard into two pounds of flour, wet with
four whites well beaten water to make a paste. Roll
in the residue of shortening in ten or twelve rollings.
Bake quick. Number eight. Rub in one and half pound
of suet to six pounds of flour and a spoonful
(10:56):
of salt, wet with cream, roll in in sea or
eight times two and a half pounds of butter. Good
for a chicken or meat pie. Royal paste number nine.
Rub half a pound of butter into one pound of
flour four whites, beat to a foam. Add two yolks,
two ounces of fine sugar. Roll, often rubbing one third
(11:19):
and rolling two thirds of the butter is best. Excellent
for tarts and apple cakes. Custards one one pint cream,
sweeten to your taste, warmed hot, stir in sweet wine,
till curdled graten, cinnamon and nutmeg. Two sweeten a quart
(11:40):
of milk, add nutmeg, wine, brandy, rose water, and six eggs.
Bake in tea cups or dishes, or boil in water,
taking care that it don't boil into the cups. Three
put a stick of cinnamon to one quart of milk,
boil well, add six eggs, two spoons of rose water.
Bake four boiled custard, one pint of cream, two ounces
(12:05):
of almonds, two spoons of rose water or orange flour, water,
some mace, boil thick, then stir in sweetening and laid
off into china cups and serve up rice custard, boil
a little mace, a quartered nutmeg in a quart of cream.
Add rice well boiled while boiling, Sweeten and flavor with
(12:26):
orange or rose water, putting into cups or dishes when cooled.
Set to serve up a rich custard four eggs, beat
and put in one quart cream, sweetened to your taste,
half a nutmeg and a little cinnamon. Baked a sick
bed custard. Scald a quart of milk, sweeten and salt,
(12:48):
a little whip, three eggs and stir in. Bake on
coals in a pewter vessel. Tarts apple tarts, stew and
strain the apple, add cinnamon, rose, water, wine, and sugar
to your taste. Lay in paste, roil, squeeze thereon orange juice.
Bake gently. Cranberries stewed, strained and sweetened. Put into paste
(13:14):
number nine, and baked gently. Marmalade laid into paste number one,
baked gently. Apricots must be neither pared, cut or stoned,
but put in whole and sugar sifted over them. As above.
Orange or lemon tart take six large lemons, rub them
well in salt, put them into salt and water, and
(13:37):
let rest two days. Change them daily in fresh water
fourteen days. Then cut slices and mince as fine as
you can and boil them two or three hours till tender.
Then take six pippins, pare quarter and core them. Boil
in one pint fair water till the pippins break. Then
put the half of the pippins with all the liquor
(13:57):
to the orange or lemon, and add one pound sugar.
Boil all together one quarter of an hour. Put into
a gallipot and squeeze there too a fresh orange one spoonful,
which with a spoon of the pulp of the pippin
laid into a thin royal paste laid into small shallow
pans or saucers, brushed with melted butter, and some superfine
(14:18):
sugar sifted thereon with a gentle baking will be very good.
N B. Pastry pans or saucers must be buttered lightly
before the paste is laid on. If glass or china
be used, have only a top crust. You can garnish
with cut paste like a lemon pudding or serve on
paste Number seven gooseberry tart. Lay clean berries and sift
(14:42):
over them sugar. Then berries and sugar till a deep
dish be filled, cover with paste number nine, and bake
somewhat more than other tarts. Grapes must be cut in
two and stoned, and done like a gooseberry. Syllabubs. To
make a fine syllabub from the cow, sweeten a quart
(15:03):
of cider with double refined sugar, Grate nutmeg into it.
Then milk your cow into your liquor. When you have
thus added what quantity of milk you think proper, pour
half a pint or more in proportion to the quantity
of syllabub you make of the sweetest cream you can
get all over it. A whipped syllabub, take two porringers
(15:23):
of cream and one of white wine. Grate in the
skin of a lemon, Take the whites of three eggs,
sweeten it to your taste, then whip it with a whisk.
Take off the froth as it rises, and put it
into your syllabub glasses or pots, and they are fit
for use. To make a fine cream, take a pint
of cream, sweeten it to your palate, Grate a little nutmeg,
(15:46):
Put in a spoonful of orange flour, water and rose water,
and two spoonfuls of wine, beat up four eggs and
two whites. Stir it altogether one way over the fire
till it is thick. Have cups ready and pour it in.
Lemon cream, take the juice of four large lemons, half
a pint of water, a pound of double refined sugar,
(16:08):
beaten fine, the whites of seven eggs, and the yolk
of one beaten very well. Mix altogether, strain it. Set
it on a gentle fire, stirring it all the while,
and skim it clean. Put into it the peel of
one lemon. When it is very hot, but not to boil.
Take out the lemon peel and pour it into china dishes.
(16:28):
Raspberry cream take a quart of thick sweet cream and
boil it two or three wallops. Then take it off
the fire and strain some juice of raspberries into it
to your taste. Stir it a good while before you
put your juice in that it may be almost cold
when you put it to it, and afterwards stir it
one way for almost a quarter of an hour. Then
(16:49):
sweeten it to your taste, and when it is cold
you may send it up. Whipped cream take a quart
of cream and the whites of eight eggs, beaten with
half a pint of wine. Mix it together and sweeten
it to your taste with double refined sugar. You may
perfume it if you please, with musk or ambergum tied
(17:10):
in a rag and steeped a little in the cream.
Whip it up with a whisk and a bit of
lemon peel tied in the middle of the whisk. Take
off the froth with a spoon and put into glasses
a trifle. Fill a dish with biscuit, finely broken rusk,
and spiced cake, wet with wine. Then pour a good
boiled custard not too thick over the rusk, and put
(17:32):
a syllabub over that. Garnish with jelly and flowers. End
of Part four.
Part four of American Cookery by Amelia Simmonds. This LibriVox
recording is in the public domain. Puddings a rice pudding
one quarter of a pound rice, a stick of cinnamon
to a quart of milk, stirred often to keep from burning,
and boil quick cool and add half a nutmeg, four
(00:23):
spoons rose water, eight eggs butter, a puff. Paste a
dish and pour the above composition into it and bake
one in half hour. Number two Boil six ounces rice
in a quart milk on a slow fire, till tender.
Stir in one pound butter, interium, beat fourteen eggs. Add
(00:45):
to the pudding when cold, with sugar, salt, rose, water,
and spices to your taste, adding raisins or currants. Bakes
Number one. Number three eight spoons rice boiled in a
quartz milk. When cooled, add eight eggs, six ounces butter, wine, sugar,
and spices. Bake two hours. Number four. Boil in water
(01:09):
half pound ground rice till soft, Add two quartz milk
and scald cool and add eight eggs, six ounces butter,
one pound raisins, salt, cinnamon, and a small nutmeg. Bake
two hours. Number five a cheap one half pint rice,
two quartz milk, salt, butter, allspice. Put cold into a
(01:33):
hot oven. Bake two and half hours. Number six. Put
six ounces rice into water or milk and water. Let
swell or soak tender, then boil gently, stirring in a
little butter. When cool, stir in quart cream, six or
eight eggs well beaten, and add cinnamon, nutmeg, and sugar
(01:53):
to your taste. Bake n B. The mode of introducing
the ingredients is a material real point. In all cases
where eggs are mentioned, it is understood to be well
beat whites and yolks, and the spices fine and settled.
A nice Indian pudding. Number one three pints scalded milk,
(02:15):
seven spoons fine Indian meal. Stir well together while hot,
let stand till cooled. Add seven eggs half pound raisins,
four ounces butter, spice and sugar. Bake one and half hour.
Number two three pints scalded milk to one pint meal,
salted cool, Add two eggs, four ounces butter, sugar or molasses,
(02:41):
and spice. It will require two and half hours baking.
Number three salt a pint meal wet with one quart
milk sweeten and put into a strong cloth, brass or bell, metal,
vessel stone, or earthen pot, secure from wet and boil
twelve hours. A sunderland pudding. Whip six eggs, half the whites,
(03:05):
take half a nutmeg, one pint cream, and a little salt.
Four spoons fine flour, oil or butter pans, cups, or bowls.
Bake in a quick oven one hour. Eat with sweet
sauce a whitpot. Cut half a loaf of bread in dices,
pour thereon two quartz milk, six eggs, rose water, nutmeg,
(03:30):
and half pound of sugar. Put into a dish and
cover with paste. Number one, bake slow one hour. A
bread pudding one pound soft bread or biscuit, soaked in
one quart milk, run through a sea for culander. Add
seven eggs, three quarters of a pound sugar, one quarter
of a pound butter, nutmeg or cinnamon, one gill rose water,
(03:54):
one pound stoned raisins, half pint cream. Bake three quarters
of an hour middling oven. A flour pudding seven eggs,
one quarter of a pound of sugar and a teaspoon
of salt. Beat and put to one quart milk. Five
spoons of flour, cinnamon and nutmeg to your taste. Bake
(04:15):
half an hour and serve up with sweet sauce. A
boiled flour pudding one quart milk, nine eggs, seven spoons flour,
a little salt, put into a strong cloth and boiled
three quarters of an hour. A cream almond pudding, boil gently,
a little mace and half a nutmeg grated in a
(04:37):
quart cream. When cool, beat eight yolks and three whites.
Strain and mix with one spoon flour. One quarter of
a pound almonds settled. Add one spoon rose water and
by degrees the cold cream and beat well together. Wet
a thick cloth and flour it and pour in the pudding.
Boil hard half an hour, take out, pour over it
(05:00):
melted butter and sugar. An apple pudding dumpling put into paste,
quartered apples, lie in a cloth and boil two hours.
Serve with sweet sauce. Pears, plums, et cetera are done
the same way. Potato pudding baked Number one one pound
(05:21):
boiled potatoes, one pound sugar, half a pound butter, ten eggs.
Number two one pound boiled potatoes mashed, three quarters of
a pound butter, three gills milk or cream, the juice
of one lemon and the peel grated, half a pound sugar,
half nutmeg, seven eggs, taking out three whites, two spoons
(05:45):
rose water. Apple pudding one pound apple sifted, one pound sugar,
nine eggs, one quarter of a pound butter, one quart
sweet cream, one gill rose water, a cinnamon, a green
lemon peel grated, if sweet apples, add the juice of
half a lemon put on to paste. Number seven currants,
(06:08):
raisins and citron some add but good without them. Carrot
pudding a coffee cupful of boiled and strained carrots, five eggs,
two ounces sugar and butter each, cinnamon and rose water
to your taste, baked in a deep dish without paste.
A crook neck or winter squash pudding, core boil and
(06:31):
skin a good squash and bruise it well. Take six
large apples, pared cord and stewed tender mixed together. Add
six or seven spoonsful of dry bread or biscuit, rendered
fine as meal, half pint milk or cream, two spoons
of rose water, two ditto wine, five or six eggs
(06:53):
beaten and strained nutmeg, salt and sugar to your taste,
one spoon flour, beat all smartly together, bake. The above
is a good recipe for pumpkins, potatoes, or yams. Adding
more moistening or milk and rose water, and to the
two latter a few black or lisbon currants or dry
(07:13):
hortalberries scattered in will make it better. Pumpkin number one
one quart stewed and strained, three pints cream, nine beaten eggs, sugar, mace, nutmeg,
and ginger, laid into paste number seven or three and
with a dough spur, cross and checkerate and baked in
(07:33):
dishes three quarters of an hour. Number two one quart
of milk, one pint pumpkin, four eggs, molasses, allspice and
ginger in a crust. Bake one hour orange pudding. Put
sixteen yolks with half a pound butter, melted grate in
the rinds of two Seville oranges, Beat in half pound
(07:55):
of fine sugar, Add two spoons orange water, two of
rose water, one gill of wine, half pint cream, two
naples biscuit or the crumbs of a fine loaf or
roll soaked in cream. Mix all together. Put it into
a rich puff paste which let be double round the
edges of the dish. Bake like a custard a lemon pudding.
(08:19):
One grate the yellow of the peels of three lemons.
Then take two whole lemons, roll under your hand on
the table till soft, taking care not to burst them,
Cut and squeeze them into the grated peels. Two take
ten ounces soft wheat bread, and put a pint of
scalded white wine there too. Let soak and put to
(08:42):
number one. Three Beat four whites and eight yolks, and
put to above, adding three quarters of a pound of
melted butter, which let be very fresh and good. One
pound fine sugar. Beat altogether till thoroughly mixed. Four Lay
paste number seven or nine on a dish plate or saucers,
(09:04):
and fill with above composition five. Bake near one hour,
and when baked, stick on pieces of paste, cut with
a jagging iron or a doughspur to your fancy. Baked
lightly on a flowered paper, garnished. Thus they may be
served hot or cold. Puff pastes for tarts number one,
(09:26):
rub one pound of butter into one pound of flour.
Whip two whites and add with cold water and one yolk.
Make into paste. Roll in in six or seven times
one pound of butter, flouring it each roll. This is
good for any small thing. Number two. Rub six pound
of butter into fourteen pound of flour eight eggs, add
(09:49):
cold water. Make a stiff paste. Number three to any
quantity of flour. Rub in three fourths of its weight
of butter, twelve eggs to a peck. Rub in one
third or half, and roll in the rest. Number four
into two quartz flour, salted and wet. Stiff with cold water.
(10:10):
Roll in in nine or ten times one and half
pound of butter. Number five one pound flour, three fourths
of a pound of butter. Beat well. Number six to
one pound of flour. Rub in one fourth of a
pound of butter, wet with three eggs, and rolled in
a half pound of butter. A paste for sweetmeats. Number seven.
(10:35):
Rub one third of a pound of butter and one
pound of lard into two pounds of flour, wet with
four whites well beaten water to make a paste. Roll
in the residue of shortening in ten or twelve rollings.
Bake quick. Number eight. Rub in one and half pound
of suet to six pounds of flour and a spoonful
(10:56):
of salt, wet with cream, roll in in sea or
eight times two and a half pounds of butter. Good
for a chicken or meat pie. Royal paste number nine.
Rub half a pound of butter into one pound of
flour four whites, beat to a foam. Add two yolks,
two ounces of fine sugar. Roll, often rubbing one third
(11:19):
and rolling two thirds of the butter is best. Excellent
for tarts and apple cakes. Custards one one pint cream,
sweeten to your taste, warmed hot, stir in sweet wine,
till curdled graten, cinnamon and nutmeg. Two sweeten a quart
(11:40):
of milk, add nutmeg, wine, brandy, rose water, and six eggs.
Bake in tea cups or dishes, or boil in water,
taking care that it don't boil into the cups. Three
put a stick of cinnamon to one quart of milk,
boil well, add six eggs, two spoons of rose water.
Bake four boiled custard, one pint of cream, two ounces
(12:05):
of almonds, two spoons of rose water or orange flour, water,
some mace, boil thick, then stir in sweetening and laid
off into china cups and serve up rice custard, boil
a little mace, a quartered nutmeg in a quart of cream.
Add rice well boiled while boiling, Sweeten and flavor with
(12:26):
orange or rose water, putting into cups or dishes when cooled.
Set to serve up a rich custard four eggs, beat
and put in one quart cream, sweetened to your taste,
half a nutmeg and a little cinnamon. Baked a sick
bed custard. Scald a quart of milk, sweeten and salt,
(12:48):
a little whip, three eggs and stir in. Bake on
coals in a pewter vessel. Tarts apple tarts, stew and
strain the apple, add cinnamon, rose, water, wine, and sugar
to your taste. Lay in paste, roil, squeeze thereon orange juice.
Bake gently. Cranberries stewed, strained and sweetened. Put into paste
(13:14):
number nine, and baked gently. Marmalade laid into paste number one,
baked gently. Apricots must be neither pared, cut or stoned,
but put in whole and sugar sifted over them. As above.
Orange or lemon tart take six large lemons, rub them
well in salt, put them into salt and water, and
(13:37):
let rest two days. Change them daily in fresh water
fourteen days. Then cut slices and mince as fine as
you can and boil them two or three hours till tender.
Then take six pippins, pare quarter and core them. Boil
in one pint fair water till the pippins break. Then
put the half of the pippins with all the liquor
(13:57):
to the orange or lemon, and add one pound sugar.
Boil all together one quarter of an hour. Put into
a gallipot and squeeze there too a fresh orange one spoonful,
which with a spoon of the pulp of the pippin
laid into a thin royal paste laid into small shallow
pans or saucers, brushed with melted butter, and some superfine
(14:18):
sugar sifted thereon with a gentle baking will be very good.
N B. Pastry pans or saucers must be buttered lightly
before the paste is laid on. If glass or china
be used, have only a top crust. You can garnish
with cut paste like a lemon pudding or serve on
paste Number seven gooseberry tart. Lay clean berries and sift
(14:42):
over them sugar. Then berries and sugar till a deep
dish be filled, cover with paste number nine, and bake
somewhat more than other tarts. Grapes must be cut in
two and stoned, and done like a gooseberry. Syllabubs. To
make a fine syllabub from the cow, sweeten a quart
(15:03):
of cider with double refined sugar, Grate nutmeg into it.
Then milk your cow into your liquor. When you have
thus added what quantity of milk you think proper, pour
half a pint or more in proportion to the quantity
of syllabub you make of the sweetest cream you can
get all over it. A whipped syllabub, take two porringers
(15:23):
of cream and one of white wine. Grate in the
skin of a lemon, Take the whites of three eggs,
sweeten it to your taste, then whip it with a whisk.
Take off the froth as it rises, and put it
into your syllabub glasses or pots, and they are fit
for use. To make a fine cream, take a pint
of cream, sweeten it to your palate, Grate a little nutmeg,
(15:46):
Put in a spoonful of orange flour, water and rose water,
and two spoonfuls of wine, beat up four eggs and
two whites. Stir it altogether one way over the fire
till it is thick. Have cups ready and pour it in.
Lemon cream, take the juice of four large lemons, half
a pint of water, a pound of double refined sugar,
(16:08):
beaten fine, the whites of seven eggs, and the yolk
of one beaten very well. Mix altogether, strain it. Set
it on a gentle fire, stirring it all the while,
and skim it clean. Put into it the peel of
one lemon. When it is very hot, but not to boil.
Take out the lemon peel and pour it into china dishes.
(16:28):
Raspberry cream take a quart of thick sweet cream and
boil it two or three wallops. Then take it off
the fire and strain some juice of raspberries into it
to your taste. Stir it a good while before you
put your juice in that it may be almost cold
when you put it to it, and afterwards stir it
one way for almost a quarter of an hour. Then
(16:49):
sweeten it to your taste, and when it is cold
you may send it up. Whipped cream take a quart
of cream and the whites of eight eggs, beaten with
half a pint of wine. Mix it together and sweeten
it to your taste with double refined sugar. You may
perfume it if you please, with musk or ambergum tied
(17:10):
in a rag and steeped a little in the cream.
Whip it up with a whisk and a bit of
lemon peel tied in the middle of the whisk. Take
off the froth with a spoon and put into glasses
a trifle. Fill a dish with biscuit, finely broken rusk,
and spiced cake, wet with wine. Then pour a good
boiled custard not too thick over the rusk, and put
(17:32):
a syllabub over that. Garnish with jelly and flowers. End
of Part four.
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