Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    Charlotte.—Line the sides and bottom of a baking dish with thin slices of bread well buttered ; then fill the dish with layers of apple, cut in thin slices ; sprinkle frequently with sugar and bits of butter, using in all about half a pound of butter; in the mean- time soak in warm milk as many thin slices of bread as will cover the whole ; over which place a plate and a weight to keep the bread close upon the apples; bake slowly three hours. Wine Jelly.—Add to a box of Nelson’s gelatine the juice of three lemons and one orange, one pint of cold water; let it stand one and a quarter hours ; then add one pound of white sugar, one quart of boiling water, one pint of wine, stirring gently until dissolved ; turn through a strainer into molds to cool; it is best to pare the rind of one lemon and of the orange, very thin, and boil in some of the water, with a little whole mace, and sticks of cinnamon, to give a good flavor. Italian Cream.—Soak half a box of Cox’s gelatine in half a pint of milk, for about an hour ; add to it one pint of milk, and the beaten yolks of four eggs, stir- ring constantly, as for boiled custard; sweeten to taste ; remove from the fire and add vanilla flavoring, and two glasses of wine; then the beaten whites of