Sweets and supper dishes à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: Sweets and supper dishes à la mode / by Mrs. De Salis. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    28/94 (page 18)
    Cranberry Jelly. Wash the cranberries thoroughly ; take a pound of them and cook them in a stewpan with half a pint of water and half a pound of sugar, and let them boil for half an hour ; add a few drops of cochineal and half an ounce of best French gelatine, and a wineglassful of maraschino syrup. Pour it into a mould set on ice for an hour or so, and turn out when required. Danish Jelly. Gelee Danoise. Take three-quarters of a pint of claret, half a pint of marsala, half a pint of brandy, half a pint of syrup of cherries, two ounces of castor sugar, the juice and peel of one lemon, and one ounce of gelatine which has been soaked in a gill of cold water. Mix these ingredients well, boil, and strain into a mould. The jelly must not boil quickly, or the colour will be spoilt. Place on ice and turn out. Some- times a rich custard sauce flavoured with vanilla is served with it. Diplomatic Pudding. Pomling Diplomatique. Line the mould with different-coloured jelly, placing pale jelly on the top ; set this on ice to get cold. Then take a pint of milk and four eggs and make a custard. Dissolve nine sheets of gelatine in half a gill of water, and put the custard to get cool, putting in the gelatine first. Strain the mixture over biscuits in a basin, five and a half of