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.

    55/84 (page 47)
    Meringue.—Beat the whites of four small eggs; stir in half a pound of fine sugar; spread on two tin plates; bake of a light brown ; when done put one above the other, with the following mixture between : a small quarter of a sheet of Cooper’s isinglass, dissolved, and added to one pint of cream ; flavor and sweeten to taste ; whip till quite light. Velvet Cream.—One quart of whipped cream, three- quarters of a box of gelatine, put into a cup and just covered with cold water; let it stand an hour, then dissolve and strain it; the whites of four eggs beaten stiff, stirred into the cream ; sweeten; flavor with vanilla ; put it into a dish to cool; then turn out. In winter an excellent sherbert can be made by adding to the juice of oranges or lemons, powdered sugarand stirring in enough fresh fallen snow to thicken it; to be eaten immediately. Spanish Cream.—Half an ounce of isinglass boiled ten minutes in half a pint of water; strain into one quart of boiling cream; add the yolks of six eggs, beaten very light; one glass of wine ; sweeten to taste ; flavor with vanilla, and stir until cold. _ °°coanut Meringue.—Mix one grated nut with one pint of milk, a small lump of butter, the grated rind