Old-time recipes · 1828
Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats
92 recipes from the 1828 book by Eliza Leslie. Click a recipe to read it and copy it, or open its page in the book.
The recipes92
| Kind of dish | Click a line to open it |
|---|---|
| Other recipes | Weight and Measure |
Wheat flour - - one pound is one quart. Indian meal - - one pound, two ounces, is one quart. Butter—when soft - one pound, one ounce, is one quart. Loaf-sugar, broken one pound is one quart. White su^a-, powdered one pound, one ounce, is one quar«. Best brown sugar - one pound, two ounces, one quart. - ten eggs are - - one pound. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Preliminary Remarks |
In making pastry or cakes, it is best to begin by weighing out the ingredients, sifting the pounding and sifting the sugar and washing the butter, and preparing the Sugar can be pow Tdered by pounding it in a large mortar, or by rolling it on a paste-board with a rolling-pin. It should be made very and always sifted. All sorts of spice should be pounded in a mortar except nutmeg, which it is better to grate. If spice is wanted in large quantities, it may be ground in a mill. The butter should always be fresh and very good. it in cold water before you use it, and it up with your hands into hard lumps, squeezing the water well out. If the butter and sugar are to be stirred together, always do that before the eggs are beaten, as, (unless they are kept too w rarm) the and sugar will not be injured by standing awhile. For ring them, nothing is so convenient as a round hickory stick about a foot and a half long, and what flattened at one end. a The eggs should not be beaten all the other ingredients are ready, as will fall very soon. If the whites and yolks are to be separately, do the whites first, as stand longer. Eggs should be beaten in a broad shallow pan spreading wide at the top. and should be stirred in a deep pan with straight sides Break every egg by itself, in a saucer, you put it into the pan, that in case there should be any bad ones, they may not spoil the others. Eggs are beaten most expeditiously rods A small quantity of white of egg may be with a knife, or a three-pronged fork. There can be no positive rules as to the exact time of baking each article. Skill in baking is the result of practice, attention, and experience. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Puff |
Half a pound and two ounces of siAed flour. Halfa pound of ihe best fresh butter—washed. A little cold water. This will make puff-paste for two puddings, or for one soup-plate, orfour small shells. Weigh half a pound and two ounces of flour, and sift it through a hair sieve a large deep dish. Take out about one fourth of the flour, and lay it aside on one corner of your paste-board, to roll and sprinkle with. Wash, in cold water, half a pound of the best fresh butter. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | If the |
oven is too slow, it will be soft and clammy; if too quick, it not time to rise as high as it ought to do. In making the best puff-paste, try to avoid using more flour to sprinkle and roll with, than the small portion which you have laid aside for that purpose at the beginning. If you make the dough too soft at first, by using too much water, it will be sticky, and require more flour, and eventually be tough when baked. Do not put your hands to it, as their warmth will injure it. Use the knife instead. Always roll from you rather to you, and press lightly on the rolling-pin, except at the last. It is difficult to make puff-paste in the summer, unless in a cellar, or very cool room, and on a marble table. The butter should, if possible, be washed the night before, and kept covered with ice you use it next day. The water should have ice in it, and the butter should be iced as it sets on the paste-board. the is mixed, it should be put in a covered dish, and set in cold water you are ready to give it the last rolling. all these precautions to prevent its being heavy, it will not rise as well, or be in any respect as good as in cold weather. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Common Paste for Pies |
A pound and a half of sifted flour. Three quarters of a pound of butter—washed. This will make one large pie, or two small ones. Sift the flour into a pan. Put the butter into two equal parts. Put one half of the butter into the flour, and cut it up as small as possible. Mix it well with the flour, wetting it gradually w rith a little cold water. Spread some flour on your paste-board, take the lump of paste out of the pan, flour your rolling-pin, and out the paste into a large sheet. stick it with the remaining half of the butter in small pieces, and laid at equal distances. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Pies |
A quarter of an ounce of cloves A quarter of an ounce of mace A tea-spoonful of salt. Two large oranges. Haifa pound of citron, cut in slips. the paste, allowing, for pie, half a pound of butter and quarters of a pound of sifted flour. it in the same manner as puffpaste, but it will not be quite so rich. Lay a sheet of paste all over a soup-plate. Fill it with mincemeat, laying slips of citron on the top. Roll out a sheet of for the lid of the pie. Put it on, and crimp the edges with a knife. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Plum Pudding |
One pound of raisins, stoned and cut in half. One pound of currants, picked, washed, and dried. One pound of beef suet, chopped One pound of grated stale bread, or a pound of flour, Eight eggs. A quar ter of a pound of sugar. A pint of milk. A glass of brandy. A glass of wine. Two nutmegs, grated. A table-spoonful of mixed cinnamon and mace. A salt-spoonful of salt. You must prepare all your ingredients the day before (except beating the eggs) that in the morning you may nothing to do but to mix them, as the pudding will require six hours to boil. light, then put to them half the milk and beat both together. Stir in gradually the flour or grated bread. Next add the sugar by degrees. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Then the |
and fruit alternately. The fruit must be sprinkled with flour, lest it sink to the bottom. Stir very add the spiee and and lastly the remainder of the Stir the whole mixture well together. If it is not thick enough, add a little more grated bread or flour. If there is too much bread or flour, the pudding will be hard and heavy. Dip your pudding-cloth in boiling water, shake it out and sprinkle it slightly with flour. Lay a pan, and pour the mixture the cloth. Tie it up allowing room for the pudding to swell. Boil it six hours and turn it carefully out of the cloth. you send it to table, have ready some blanched almonds cut in slips, or some slips of citron, or both. Stick them all over the outside of the pudding. Eat it with wine, or with a sauce made of drawn butter, wine and nutmeg. The pudding will be improved if you add to the other ingredients, the grated rind of a large lemon or orange. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Lemon Pudding |
One large lemon, with a smooth thin rind. A quarter of a pound of fresh butter—washed. Haifa glass of white wine and brandy, mixed. A tea-spoonful of rose-water. Five ounces of sifted flour, and a quarter of a pound of fresh butter for the paste. Grate the yellow part of the rind of a large fresh e mon. cut the lemon in half, and squeeze the juice the contains the grated rind, taking out all the seeds. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Mix the |
juice and rind together. Put a quarter of a pound of powdered white sugar into a deep earthen pan, and cut up in it a quarter of a pound of the best fresh From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | If the |
weather is very cold, set the pan near the for a few to soften the butter, but do not allow it to melt or it will be heavy. the and with a stick or wooden spoon, till it is perfectly and of the consistence of cream. Put4he eggs in a shallow broad pan, and beat with an egg-beater or rods till they are quite smooth, and as thick as a boiled custard. the the pan of butter and sugar. Add the liquor and rose-water by degrees, and then stir in, gradually, the juice and grated rind of the lemon. Stir the whole very hard, after all the ingredients are in. Have ready a puff-paste made of five ounces of sifted flour,- and a quarter of a pound of fresh butter. The paste must be made with as little water as possible. it out in a circular sheet, thin in the centre, and thicker towards the edges, and just large enough to cover the bottom, sides, and edges of a soup-plate. the soup-plate very well, and lay the in it, making it neat and even the broad edge of the With a sharp knife, trim off the superfluous dough, and notch the edges. Put in the mixture with a spoon, and bake the pudding about half an hour, in a moderate oven. It be baked of a very light brown. If the oven is too hot, the paste will not have time to rise well. If too cold, it will be clammy. the pudding is cool, grate loaf-sugar over it. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Drinks | Cocoa-nut Puddjng |
A quarter of a pound of cocoa-nut, grated. Three ounces and a half of fresh butter. The whites only of six eggs. Half a glass of wine and brandy mixed. Half a tea-spoonful of rose-water. Break up a cocoa-nut, and take the thin brown skin off, all the 2* pieces,n cold water, and then wipe them dry, with a clean towel. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | A Cheesecake |
Half a gill of milk. A quarter of a pound of butter. A quarter of a pound of powdered sugar. Two ounces of grated bread. Half a glass of mixed brandy and wine. A tea-spoonful of rose-water. A tea-spoonful of mace, cinnamon, and nutmeg, mixed. A quarter of a pound of currants. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Grate the |
bread, and prepare the spice. eggs very Boil the milk. it comes to a boil, add to it half the beaten egg, and boil both together it becomes a curd, stirring it frequently with a knife. throw the grated bread on the curd, and all together. take the milk, egg, and bread off the fire, and it, gradually, into the butter and sugar. Next, in the remaining half of the egg. Add, by degrees, the liquor and spice. Lastly, stir in, gradually, the currants. Have ready a puff-paste, which should be made before you prepare the cheesecake, as the mixture will become heavy by standing. Before you put it the oven, scatter the remainder of the currants over the top. it half an hour in rather a quick oven. Do not sugar the top. You may bake it either in a soup-plate, or in two small tin patty-pans, which, for cheesecakes, should be of a square shape. If baked in pattypans, leave at each side a flap of paste in the shape of a half-circle. Put long slits in these flaps, and turn them over, so that they will rest on the top of You can, if you chuse, add to the currants a few raisins stoned, and cut in half. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Sweet Potato Pudding |
A quarter of a pound of boiled sweet potato. A quarter of a pound of fresh butter. A glass of mixed wine and brandy. A half-glass of rose-water. A tea-spoonful of mixed spice, nutmeg, mace and cinnamon. the spice, allowing a smaller proportion of inace than of nutmeg and cinnamon. Boil and peal some potatoes, and when they are cold, weigh a quarter of a pound. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Put in the |
mixture, and bake it about half an hour in a moderate oven. Grate sugar over it. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Pumpkin Pudding |
A quarter of a pound of stewed pumpkin. A quarter of a pound of fresh butter, or a pint of cream. Haifa glass of wine and brandy mixed. Half a glass of rose-water. A tea-spoonful of mixed spice, nutmeg, mace and cinnamon. Stew some pumpkin as little water as possible. it in a cullender, and press it till dry. When cold, weigh a quarter of a pound, and pass it through a sieve. Prepare the spice. Stir together the sugar, and butter, or cream, till they are perfectly light. Add to them, gradually, the spice and Beat three eggs very light, and stir them into the butter and sugar alternately with the pumpkin. a soup-plate with puff-paste, and put in the it in a moderate oven about half an hour. Grate sugar over it, when cool. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Gooseberry Pudding |
A pint of stewed gooseberries, with all their juice. A quarter of a pound of powdered sugar. Two ounces of fresh butter. Two ounces of grated bread. Stew the gooseberries till quite soft. When they are cold, mash them fine with the back of a spoon, and them two ounces of sugar. two ounces more of sugar, and stir it to a cream with two ounces of Grate very as much stale bread as weigh two ounces. and stir them the butter and sugar, in turn the gooseberries, and bread. Lay puff-paste in a soup-plate. Put in the mixture, and bake it half an hour. Do not grate sugar over it. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Baked Apple Pudding |
A pint of stewed apple. Haifa pint of cream, or two ounces of butter. A quarter of a pound of powdered sugar. A nutmeg, grated. «A tea-spoonful of grated lemon-peel. Stew your apple in as little water as possible, and not long enough for the to break and lose their shape. Put them in a cullender to drain, and mash them the back of a spoon. If stewed too long, and in too much lose their flavour. When cold, mix with them the nutmeg, rose-water, and lemon-peel, and two ounces of sugar. Stir the other two ounces of sugar, with the butter or cream, and then mix it gradually with the apple. it in puff-paste, in a soup-dish about an hour in a moderate oven. Do not sugar the top. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Pies |
pies for family use, are generally made with common paste, allowing quarters of a pound of butter to a pound and a half of flour. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Oyster |
PIE. A hundred large fresh oysters, or more if small. The yolks of six eggs boiled hard. A large slice of stale-bread, grated. A tea-spoonful of salt. A table-spoonful of pepper. A table-spoonful of mixed spice, nutmeg, mace and cinnamon. Take a large round dish, spread a rich paste the sides, and round the edge, but not at the bottom. Salt oysters will not do for pies. They should be fresh, and as large and fine as possible. off part of the liquor from the oysters. Put them into a pan, and season them with pepper, salt and spice. Stir them well with the seasoning. ready the yolks of eggs, chopped fine, and the grated bread. Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it. Strew over them the chopped egg and grated bread. Roll out the lid of the pie, and put it on, crimping the edges handsomely. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Make a |
slit in the centre of the upper crust, and stick the tulip in it. Cut out eight large leaves of paste, and lay them on the lid. the pie in a quick oven. think the oysters will be too much done by baking in the crust, you can substitute for of bread, to keep up the lid of the pie. oysters with their liquor and the seasoning, chopped egg, grated bread, &c. into a pan. Cover them closely, and let them just come to a boil, taking them off the fire, and stirring them frequently. the crust is baked, take the lid neatly off (loosening it round the edge with a knife) take out the pieces of bread, and put in the oysters. Lay the lid on again very carefully. For oysterpatties, the oysters are prepared in the same manner. They may be chopped if you choose. They must be put in small shells of puff-paste. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Beef-steak |
PIE. a deep dish, and spread a sheet of paste all over the bottom, sides, and edge. Cut away from your beef-steak all the bone, fat, gristle, and skin. Cut the lean in small thin pieces, about as large, generally, as the palm of your hand. Beat the meat well with the rolling-pin, to make it juicy and tender. put in the fat, it will make the gravy too greasy and strong, as it cannot be skimmed. Put a layer of meat over the bottom-crust of your dish, and season it to your taste, with pepper, salt, and, if you choose, a little nutmeg. A small quantity of mushroom ketchup is an improvement; so also, is a little minced onion. Have ready some cold boiled potatoes sliced thin., over the meat, a layer of potatoes, and a small piece of butter; another layer of meat, seasoned, and then a layer of potatoes, and so on till the dish is full and heaped up in the middle, having a layer of meat on the top. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Indian Pudding |
A pound of beef-suet, chopped very fine. A pint of molasses. A pint of rich milk. A large tea-spoonful of powdered nutmeg and cinnamon. A little grated or chipped lemon-peel. Indian meal sufficient to make a thick batter. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Batter Pudding |
Six eggs. Eight table-spoonfuls of sifted flour. One quart of milk. A salt-spoonful of salt. flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add by degrees to the milk and flour. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Put in the |
salt, and stir the whole well together. a thick pudding-cloth. Dip boiling water and flour it. Pour into it the mixture and tie it up, leaving room for it to swell. it hard, one hour, and keep it in the pot, it is time to send it to table. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Batter Pudding |
is made by pouring the batter a of pippins, pared, cored, and sweetened, either whole or cut in pieces. Bake it, and eat it with butter and sugar. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Bread Puddixg |
A quarter of a pound of grated stale bread. A quart of milk, boiled with two or three sticks of cinnamon, slightly broken. Eight eggs. A quarter of a pound of sugar. A little grated lemon-peel. the with the cinnamon, strain set it away till quite cold. Grate as much crumb of stale-bread as will weigh a quarter of a the eggs, and when the is stir them into it, in turn with the bread and sugar. Add the lemon-peel, and if you choose, a table-spoonful of rose-water. it in a buttered dish, and grate nutmeg it when done. Do not send it to table hot. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Boston Pudding |
a good common paste with a pound and a half of flour, and three quarters of a pound of butter. you it out the last time, cut off the edges, till you get the sheet of paste of an even square shape. Have ready some fruit sweetened to your taste. If cranberries, gooseberries, dried peaches, or damsons, they should be stewed, and made very sweet. If apples, they should be stewed in a very little water, drained, and seasoned with nutmeg, rose-water and If currants, raspberries, or blackberries, be mashed with sugar, and put into the pudding raw. the fruit very thick, all over the sheet of paste, (which not be rolled out too thin.) it is covered all over with the fruit, it up, and close the dough at both ends, and down the last side. Tie the pudding in a cloth and it. Eat it with It must not be taken out of the pot till just before it is brought to table. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Fritters |
Seven eggs. Half a pint of milk. A salt-spoonful of salt. Sufficient flour to make a thick batter. the well and stir them gradually into the milk. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Add the |
salt, and stir in flour enough to make a thick batter. Fry them in lard, and serve them up hot. Eat them with wine and sugar. They are improved by stirring in a table-spoonful of yeast. are excellent the addition of cold stewed apple, stirred the in which case use less flour. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Fine Custards |
A quart of milk or cream. The yolks.only, of sixteen egg9. Six ounces of powdered white sugar. Half an ounce of cinnamon, broken in small pieces. A large handful of peach-leaves, or half an ounce of peach-kernels or bitter almonds, broken in pieces. A nutmeg. in the milk the cinnamon, and the peachleaves, or peach-kernels. it has boiled, set it away to get cold. As soon as it is cold, strain it a sieve, to clear it from the cinnamon, peach-leaves, &c. and it, gradually, the sugar, spice, and rose-water. the yolks of sixteen eggs light, and stir them by degrees into the milk, which must be quite cold or the eggs will make it curdle. custard into cups and set them in a baking pan, half filled with water. baked, grate some nutmeg over each, and ice Make the icing of the of eight a large tea-spoonful of powdered loaf-sugar, and six drops of essence of lemon, beaten all together till it stands alone. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Plain Custards |
A quart of rich milk. Eight eggs. A quarter of a pound of powdered sugar. A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces. A nutmeg. Boil the peach-leaves or kernels in the milk, and set it away to cold, strain out the leaves or kernels, and stir in the eggs very and them gradually into the milk, when it is quite cold. it in cups, or in a large white dish. When cool, grate nutmeg over the top. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Rice Custards |
a of rice. Half a pound ofraisins or currants. Eight yolks of eggs, or six whole eggs. Six ounces of powdered sugar. A quart of rich milk. A handful of peach-leaves, or he If an ounce of peach-kernels, broken in pieces. Half an ounce of cinnamon, broken in pieces. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Boil the |
rice with the raisins or currants, which first be floured. cups or a mould, and when the rice is quite soft, drain put it into them. Set it away to get cold. the the cinnamon, and peach-leaves, or kernels. As soon as it has come to a boil, take it off and strain it through a sieve. Then set it again on the it alternately, the egg and sugar, taking it off frequently, and stirring it lest it become a curd. Take care not to it too long, or it will be lumpy, and lose its flavour. When done, set it away to Turn out the rice from the cups or mould, into a deep dish. Pour some of the boiled custard over it, and send up the remainder of the custard in a sauce-boat. You may, choose, ornament the lumps of rice, (after the custard is poured round them) by making a stiff froth of white of egg (beaten it stands alone) and a few drops of essence of lemon, with a very' little powdered loaf-sugar. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Cold Custards |
A quart ofnew milk, and half a pint of cream, mixed. A large glass of white wine. A nutmeg. Mix together the milk, cream, and sugar. the wine the mixture into your custard-cups. Set them in a warm place near the they become a firm curd. Then set them on ice, or in a cold place. Grate nutmeg over them. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Curds and Whey |
a piece of rennet about two inches it clean in to get all the off, and wipe it dry. Put it in a tea-cup and pour on it just enough of lukewarm water to cover it. Let it set all night or for several hours. take out the rennet, and water in which it was soaked, into a quart of milk, which should be in a broad dish. Set the in a warm place, it becomes a firm curd. As soon as the curd is completely made, set it in a cool place, or on ice (if in summer) for two or hours before you want to use it. Eat it with wine, sugar, and nutmeg. The whey, drained from the curd, is an excellent drink for invalids. A From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Trifle |
A quart of cream. A quarter of a pound of loaf-sugar, powdered. Half a pint of white wine ? mixed Half a gill of brandy Eight maccaroons, or more if you choose. Four small spunge-cakes or Naples Biscuit. Two ounces of blanched sweet almonds, pounded in a mortar. One ounce of blanched bitter almonds or peach-kernels. The juice and grated peel of two lemons. A nutmeg, grated. A glass of noyau. A pint of rich boiled custard, made of the' yolks of eggs. the sweet and bitter almonds to a smooth paste, adding a little rose-water as you pound them. Grate the yellow peel of the lemons, and squeeze the juice into a saucer. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | As the |
froth rises, take it off with a spoon, and lay it on a sieve (with a large dish under it) to drain. The cream, that drains into the dish, must be poured back into the pan with the rest and beaten over again. When the cream is finished, set it in a cool place. When the boiled custard -is cold, pour it into the glass bowl upon the dissolved &c. and the cream is ready, fill up the bowl with it, heaping it high in the middle. You may ornament it with nonpareils. If you choose, you can put in, between the custard and the frothed cream, a layer of fruit jelly, or small fruit preserved. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Whipt Cream |
A quart of cream. The whites of four eggs. Half a pint of white wine. A quarter of a pound of powdered loaf-sugar. Ten drops of strongessence of lemon; or two lemons cut in thin slices, or the juice of a large lemon. Mix together, in a broad pan, all the ingredients, unless you use slices of lemon, and then they must be laid at intervals among the froth, as you heap it in the bowl. With a whisk or rods, beat the cream to a strong froth. Have beside your pan a sieve (bottom upwards) a large under it. As the froth rises, take it lightly off with a spoon, and lay it on the sieve to the top of the sieve is full, transfer the froth to a large glass or china bowl. Continue to do this till the bowl is full. The cream which has dropped through the sieve the be poured into the pan, and again. all the cream is converted into froth, pile it up in the bowl, making it highest in the middle. choose, you may ornament it with red and green nonpareils. If you put in glasses, lay a little jelly in the bottom of each glass, and pile the cream on it. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Floating Island |
Six whites of eggs. Six large table-spoonfuls of jelly. A pint of cream. jelly and white of egg into a pan, and beat it together with a whisk, it becomes a stiff froth, and stands alone. ready the cream, in a broad shallow dish. Just before you send it to table, pile up the froth in the centre of the cream. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Ice Cream |
A quart of rich cream. Half a pound of powdered loaf-sugar. The juice of two large lemons, or a pint of strawberries or raspberries. cream a broad pan, and squeeze the juice it, or in gradually the strawberries or raspberries, first be mashed to a smooth paste. in the sugar by degrees, and when all is well mixed, strain it through a sieve. Put it into a tin that has a close cover, and set it in a tub. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Calves-feet Jelly |
Four calves feet. Three quarts of water. A pint of white wine. Three lemons. The whites of six eggs. Half an ounce of cinnamon. Half a ponnd of loaf-sugar, broken into lumps. Endeavour to procure calves feet, that have been nicely singed, but not skinned, as the skin being left on, makes the jelly much firmer. The day you want to use the jelly, boil the four calves feet in quarts of water, the meat drops from the bone. When sufficiently done, put it into a cullender or sieve, and let the liquid drain from the meat, into a broad pan or dish. Skim off the fat. Let the jelly stand till next day, and scrape off the sediment from the It be a firm jelly, if too much has not been used, and if it has boiled long enough. Early next morning, into a tin kettle, or covered tin pan; set it on the fire, and melt > it a it off, and season it with the cinnamon slightly broken, a pint of madeira wine, three lemons cut in thin slices, and half a pound of loafsugar, broken up. If you wish it high-coloured, add two table-spoonfuls of French brandy. Mix all well together. slightly, the of six eggs (saving the egg-shells) and stir the whites into the jelly. Break up the egg-shells into very small pieces, and throw them in also. the whole very well together. Set it on the fire, and boil it hard five minutes, but do not it, as prevent its clearing. Have ready a flannel bag, the top wide, and the tapering to a point. Tie the bag to the backs of two chairs, or to the legs of a table, and set a white dish or a mould under it. the has boiled five minutes, pour it hot into the bag, and let it drip the Do not squeeze the bag, as that will make the jelly dull and cloudy. If it is not clear the first time it passes the bag, empty out all the ingredients, wash the bag, suspend it again, put another white dish under it, pour the jelly back into the bag, and let it drip through again. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Drain the |
liquid a cullender or sieve, and skim it Let it stand next morning, to congeal. Then clean it well from the sediment, and put it into a tin or bell-metal kettle. Stir into it, the cream, sugar, and mace. it for five stirring it several times. strain it through a linen cloth or napkin into a large bowl, and add the wine and rose-water. Set it in a place for three or four hours, stirring it very frequently with a spoon to prevent the cream separating from the jelly. The more it is stirred the better. it it is cool. Wash your moulds, wipe them dry, and then wet them with cold water. When the blancmange becomes very thick, is, in three or four hours, if the weather is not too damp) put it moulds. it has set in them it is quite firm, loosen it all round with a knife, and turn it out on glass or china plates. If you wish to make it an ounce of blanched bitter almonds, and two ounces of sweet. Beat them in a mortar to a fine paste, pouring in occasionally a little rose-water. is ready to boil, add the almonds to it, gradually, stirring them in. Or you may in, while it is cooling in the bowl. If it inclines to stick to the moulds, set them an instant in hot water. It will then turn out easily. If you choose to make it without calves feet, you can substitute an ounce of the best and cleareit isinglass, (or, if in summer, an ounce and a quarter) boiled the ingredients. If made with 4* isinglass, you must use two ounces of sweet, and an ounce of bitter almonds, with the addition of the grated rind of a large lemon, and a large stick of cinnamon, broken up, a glass of wine and half a glass of rose-water. These ingredients must be all mixed together, with a quart of cream, and boiled hard for five minutes. The mixture must then be strained through a napkin, into a large bowl. Set it in a place, and it frequently till nearly It must then be put into the moulds. You may substitute for the almonds, half a gil! of noyau, in which case, omit the wine. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Part the Second |
GENERAL, DIRECTIONS. In making cakes, it is particularly necessary that the eggs should be well beaten. They are not sufficiently light, till the surface looks smooth and level, and till they get so thick as to be of the consistence of boiled custard. of egg should always be beaten it becomes a heap of stiff froth, without any liquid at the bottom; and it hangs from the rods or fork without dropping. Eggs become soonest when new-laid, and when beaten near the fire, or in warm dry weather. and should be stirred till it looks like thick cream, and it stands up in the pan. It should be kept cool. If too warm, it will make the cakes heavy. be baked in tin or earthen pans, with straight sides, that are as nearly perpendicular as possible. They cut into handsomer slices, and if they are to be iced, it will be found very inconvenient to put on the icing, if the cake slopes in much towards the bottom. you ice a cake, dredge it all over with From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | After the |
is completed, set it in a cool place till all the cakes are baked. In rolling out cakes made of dough, use as flour as possible. When you lay them in the pans, do not place them too close together, lest they run into each other. When you are cutting them out, dip the cutter frequently in flour, to prevent its sticking. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Queen Cake |
One pound of powdered white sugar. One pound of fresh butter—washed. Fourteen ounces of sifted flour. Ten eg^s. One wine-glass of wine and brandy, mixed. Half a glass of rose-water, or twelve drops of essence of lemon. One tea-spoonfnl of mace and cinnamon, mixed. One nutmeg, beaten or gratech the spice to a fine powder, in a marble mortar, and sift Put the sugar into a deep earthen pan, and cut the butter it. Beat the eggs in a broad shallow pan, till they are perfectly smooth and thick. Stir into the butter and sugar a little of the beaten egg, and then a little flour, and so on alternately, a little egg and a little flour, till the whole is in; continuing all the time to beat the eggs, and ring the mixture very hard. Add by degrees, the spice, and then the liquor, a little at a time. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Sift the |
flour into a broad pan, or wooden bowl. Sift the powdered sugar into a large deep pan, and cut the butter into it, in small pieces. If the weather is very cold, and the butter hard, set the pan near the fire for a few minutes; but if the butter is too warm, the cake will be heavy. and sugar together, a wooden stick, till they are very light, and white, and look like cream. in a broad shallow pan with a wooden egg-beater or whisk. They must be beaten till they are thick and smooth, and of the consistence of boiled custard. the and rose-water, gradually, into the and sugar, stirring all the time. Add, by degrees, the essence of lemon and spice. Stir the egg and flour alternately into the butter and sugar, a handful of flour, and about two spoonfuls of the egg (which you must continue to beat all the time,) and when all is in, stir the whole mixture very hard, for near ten minutes. Butter a large tin pan, or a cake-mould, with an open tube rising from the middle. Put the mixture it as evenly as possible. it in a moderate oven, for two, three, or four hours, in proportion to its thickness, and to the heat of the When you think it is nearly done, thrust a twig or wooden skewer into it, down to the bottom. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | If the |
stick comes out clean and dry, the cake is almost baked. quite done, it will shrink from the sides of the pan, and cease making a noise. withdraw the coals (if baked in a dutch oven) take off the lid, and let the cake remain in the oven to cool gradually. You may ice it, either warm or cold. 5Q.T/j#d, i fliiu ifrii Nil From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Black Cake, or Plum Cake |
One pound of flour, sifted. One pound of fresh butter. One pound of powdered white sugar. Twelve eggs. Two pounds of the best raisins. Two pounds of currants. Two table-spoonfuls of mixed spice, mace and cinnamon. Two nutmegs, powdered. A large glass of wine ^ Half a glass of rose-water j A pound of citron. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Mountain Cake |
One cup sugar, 2 eggs, 4 a cup of butter, 4 a cup of milk or water, 2 of Teaspoonful cream tartar, teaspoon of soda, nutmeg. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Jumbles |
One lb. of butter, 1 of sugar, 2 of" flour, 3 eggs, 4 cup of sour milk, 1 teaspoon I of soda, roll in white coffee sugar. a large batch—if a small quantity be I wanted, take proportionately less of material. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Ginger Snaps |
One cup of butter, 1 of su- ! gar, 1 of molasses, 4 cup of ginger, teaspoon. soda, mix stiff. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | A Small Sponge Cake |
One cup of sugar,; 4 cup of milk, 1 egg, 2 teaspoons cream tartar, ! 1 of soda, butter size of an egg. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Poor Man's Cake |
One cup sugar, half cup ! butter,one do. sour cream,one egg, flour enough ! to make a good batter, half teaspoonful saleI ratus. floured. the whole as hard as possible, for ten minutes after all the ingredients are in. the bottom and sides of a tin or earthen pan, with sheets of white paper well buttered, and put it some of spread on it some of the citron, which must not be cut too Next put a layer of and then a layer of citron, and so on it is all in, having a layer of the mixture at the top. is always best baked in a baker's oven, and will require four or five hours in proportion to its thickness. Ice it, next day. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Spurge Cake |
Twelve e*rgs. Ten ounces of sifted flour, dried nea r the fire. A pound of loaf-sugar, powdered and sifted. Twelve drops of essence of lemon. A grated nutmeg. A tea-spoonful of powdered cinnamon and mace, mixed. Beat the eggs as as possible. for spunge or almond-cakes require more beating than for any purpose. the sugar, by degrees, into the Beat very hard, and continue to beat some time after the sugar is all in. No sort of sugar but loaf, will make light spungeStir in, gradually, the spice and essence of Then, by degrees put in the flour, a little at a time, stirring round the mixture very slowly If the is stirred in too hard, the cake will be tough. It must be done lightly and gently, so that the top of the mixture will be covered with bubbles. As soon as the flour is all in, begin to bake it, as setting will injure it. rj2 Put it in tins, well buttered, or in one tin pan. The thinner the pans, the better for spunge-cake. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Spunge-cake |
requires a very quick oven, particularly at the It should be baked as fast as possible, or it will be tough and heavy, however light it may have been before it went into the oven. It is of all the most liable to be spoiled in baking. taken out of the tins, the cakes should be spread on a sieve to If baked in one large it should be iced. A large cake of twelve eggs, should be baked at least an hour in a quick oven. For small ten minutes is generally sufficient. If they get very; much out of shape in baking, it is a sign that the oven is too slow. Some think that spunge-cakes and almond cakes are lighter, when the yolks and whites of the eggs are beaten in separate pans, and mixed gently together before the sugar is beaten into them. If done separately from the yolks, the should be beaten till they stand alone. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Almond Cake |
Two ounces of blanched bitter almonds, pounded very fine. Seven ounces of flour, sifted and dried. Ten eggs. One pound of loaf-sugar, powdered and sifted. Two table-spoonfuls of rose-water. two ounces of shelled bitter almonds, or pe ach-kernels. Scald them in hot water, and as you peel them, throw them into a bowl of cold water. Then wipe them dry, and pound them one by one in a mortar, are fine and smooth. Break ten eggs, putting the yolks in one pan and the whites in another. them separately as as possible, the whites first, and the yolks. Add the gradually, to the yolks, beating it in Then, by degrees, beat in the almonds, and then add the rose-water. Stir half the whites of eggs, into the yolks and Divide the flour into two equal parts, and stir in one half, slowly and lightly, it bubbles on the top. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Then the |
other half of the white of egg, and then the remainder of the flour, very lightly. a tin pan, or one made of paste-board, which will be better. Put in the mixture, and set immediately in a quick oven, which must be rather hotter at the bottom than at the top. it according to the thickness. If you allow the oven to get slack, the cake will be spoiled. an icing the whites of three eggs, twenty-four tea-spoonfuls of loaf-sugar, and eight drops of essence of lemon. When the cake is cool, mark small squares Cover it with icing, and ornament it while wet, with nonpareils dropped on in borders, round each square of the When the icing is dry, cut the cake in squares, cutting through the icing very carefully with a penknife. Or you may cut squares first, and then ice and ornament each square separately. 5* From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Frexcii Almond Cake |
Six ounces of shelled sweet almonds. Three ounces of shelled bitter almonds, or peach kernels. Three ounces of sifted flour, dried near the lire. Fourteen eggs. One pound ofpowdered loaf-sugar. Twelve drops of essence of lemon. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Jumbles |
Half a pound of flour, sifted. Half a pound of butter. Half a pound of powdered loaf-sugar. A nutmeg grated. A tea-spoonful of mixed mace and cinnamon. Stir the sugar and butter to a cream. the eggs very light. Throw them, all at once, into the pan of flour. Put in, at once, the butter and sugar, and then add the spice and rose-water. have no rose-water, substitute six or seven drops of strong essence of lemon, or more, if the essence is weak. Stir the whole very hard, with a knife. Spread some flour on your paste-board, and flour your hands well. Take up with your knife, a portion of the dough, and lay it on the board. it lightly with your hands, into long thin rolls, which must be cut into equal lengths, curled up into rings, and laid gently an iron or tin pan, buttered, not too close to each other, as they spread in baking. Bake them in a quick oven about five minutes, and grate loaf-sugar over them when cool. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Kisses |
One pound of the best loaf sugar; powdered and sifted. The whites of four eggs. Twelve drops of essence of lemon. A tea-cup of currant jelly. Beat the whites of four eggs till they stand alone. Then beat in, gradually, the a tea-spoonful at a time. Add the escence of and the whole very hard. Lay a wet sheet of paper on the bottom of a tin pan. Drop on it, at equal distances, a tea-spoonful of stiff currant a large spoon, pile some of the of egg and sugar, on each lump of jelly, so as to cover it entirely. Drop on the mixture as evenly as possible, so as to make the kisses of a smooth shape. Set them in a cool oven, and as soon as they are coloured, they are done. Then take them out, and place them two bottoms together. Lay them lightly on a sieve, and dry them in a cool oven, till the two bottoms stick fast so as to form one ball or oval. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Spanish Buns |
Three quarters of a pound of flour, sifted. Half a pound of powdered while sugar. Two wine-glasses and a half of rich milk. Five ounces of fresh butter. A wine-glass and a half of the best yeast. A grated nutmeg. A large tea-spoonful of powdered mace and cinnamon. Sift half a pound of flour into a broad pan, and sift a quarter of a separately, a deep plate, and set it aside. Put the milk into a soupplate, cut up the butter, and set it on the stove or near the fire to warm, but do not let it get too hot. the butter is very soft, it all through the milk with a knife, and set it away to the eggs very and mix the milk and with them, all at once; all into the pan of flour. Put in the spice, and the rose-water, or if you prefer it, eight drops of essence of lemon; Add the yeast, of which an increased quantity will be necessary, if it is not strong and fresh. the whole hard, with a knife. Add the sugar gradually. If the sugar is not stirred in slowly, a little at a time, the buns will be heavy. by degrees, sprinkle in the remaining quarter of a pound of flour. all; butter a square iron pan, and put in the mixture. it with a cloth, and set it near the fire to rise. It will probably not be light in less than five hours. it is risen very high, and is covered with bubbles, it in a moderate oven, about a quarter of an hour or more, in proportion to its thickness. it is cut it in squares, and quantity make twelve or fifteen buns. They are best the day they are baked. You may, if you choose, bake them separately, in tins, adding to the batter half a pound of currants or chopped raisins, well floured, and stirred in at the last. In making buns, before you put it in, having first poured ofY the beer or thin part from the top. If your yeast is not good, do not attempt to make buns it, as never be Buns may be made ina plainer way, with the following ingredients, mixed in the above manner. Half a pound of flour, sifted into a pan. A quarter of a pound of flour, sifted inaplate; and set aside to sprinkle in at the last. Three eggs, well beaten. A quarter of a pound of powdered sugar. Three wine-glasses of milk. A wine-glass and a half of the best yeast. A large tea-spoonful of powdered cinnamon. A quarter of a pound of butter, cut up, and warmed in the milk. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Rusk |
A quarier of a pound of powdered sugar. A quarter of a pound of fresh butter. One pound of flour sifted. One egg. Three wine-glasses of milk. A wine-glass and a half of the best yeast. A tea-spoonful of powdered cinnamon. Sift your flour into a pan. Cut up the butter in the milk, and warm them a little, so as to soften the butter, but not to melt it entirely. Beat your egg; pour the milk and your pan of then the egg, then the rose-water and and lastly the yeast. all well together with a knife. Spread some flour on your paste-board: lay the dough on it, and knead Then divide to small pieces of an equal size, and piece into a little thick round cake. Butter an iron pan, lay the cakes in it, and set in a warm place to rise. Prick the tops with a fork. they are quite light, bake them in a moderate oven. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Iioap Cake |
Two pounds of sifted flour; setting aside half a pound to sprinkle in at the last. One pound of fresh butter. One pound of powdered sugar. One pound of raisins, stoned, and cut in half. One pound of currants, washed and dried. Half a pint of milk. A glass of wine. A glass of brandy. A table-spoonful of mixed spice, mace, nutmeg and cinnamon. Half a pint of the best brewer's yeast } or more, if the yeast is not very strong. Cut up the butter in the milk, and warm it till the butter is quite soft; it together, and set it away to cool. It not be made too warm. After you have beaten the eggs, mix them with the butter and milk, and stir the whole the pan of From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Add the |
and and stir in the sugar gradually. Having poured off the thin part •from the top, stir the yeast, and pour it into the mixture. Then sprinkle in the remainder of the flour. Have ready the fruit, which must be well floured, it gradually into the a tin pan, and put the cake into it. it, and set it in a warm place for five or six hours to rise. When quite light, bake it in a moderate oven. Three pounds of flour, sifted. One pound of butter. A pound and a half of powdered sugar. Half a pint of milk. Two table-spoonfuls of brandy. A small tea-spoonful of pearl-ash dissolved in water. Four table-spoonfuls of can-away seeds. Cut the butter into the flour. Add the sugar and carravvay seeds. Pour in the brandy, and then the From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Biscuits |
Two pounds of flour, sifted. Half a pouud of butter. Two eggs. Six wine-glasses of milk. Two wine-glasses of the best brewer's yeast, or three of good homemade yeast. Cut the butter into the milk, and warm it slightly on the top of the stove, or near the From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Sift the |
flonr into a pan, and pour the milk and butter into it. eggs, and pour them in also. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Lastly, the |
Mix all well together with a knife. Flour your paste-board, put the lump of dough on it, and knead it very hard. Then cut the dough in small pieces, and knead them balls. Stick the tops of them with a fork. Lay them in buttered pans and set them to rise. They will probably be in an hour. they are put them in a moderate oven and bake them. They are best when quite fresh. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Biscuits |
Half a pound of butter. Two pounds of flour, sifted. Half a pint of milk, or cold water. A salt-spoonful of salt. Cut up the butter in the flour, and put the to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife. Throw some flour on the paste-board, take the dough out of the pan, and knead it very well. it out into a large thick sheet, and beat it very hard on both sides with the rolling-pin. it a long time. Cut it out with a tin, or cup, thick cakes. Beat each cake on both sides, the rolling-pin. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Gingerbread Nuts |
Two pounds of flour, sifted. One pound of fresh butter. Half a pound of brown sugar. One quart of sugar-house molasses. Two ounces of ginger, or more, if it is not very strong. Twelve dozen grains of allspice,) Cut up the butter in the flour. the sugar on your paste-board, and crush it very fine with the rolling-pin. Put it to the flour and butter, and then add the ginger and Wet the whole with the molasses, and all Throw some flour on your paste-board, take the dough (a large handful at a time) and it in separate cakes. Then put all together, and knead it very hard for a long time, in one large lump. Cut the lump in half, roll it out in two even sheets, about half an inch thick, and cut it out in little cakes, with a very small tin, about the size of a cent. Lay them in buttered pans, and bake them in a moderate oven, taking care they do not scorch, as gingerbread is more liable to burn any You may, if you choose, shape the gingerbread nuts, by putting flour in hand, taking a very small piece of the dough, and rolling it into a little round ball. 6* Six dozen cloves, Half an ounce of cinnamon, From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Common Gingerbread |
A pint of molasses. Half a pound of brown sugar. One pound of fresh butter. Two pounds and a half of flour sifted. A pint of milk. A small tea-spoonful of pearl-ash. A tea-cup full of ginger. Cut the butter into the Crush the sugar with a rolling-pin, and throw it the flour and Add the ginger. Having dissolved the pearl-ash in the the milk and molasses alternately into the other ingredients. it very hard for a long time, it is quite light. Put some flour on paste-board, out small portions of the dough, and make it with your hand into long rolls. Then curl up the rolls round cakes, or twist two rolls together, or lay them in straight lengths or sticks side by side, and touching each other. Put them carefully in buttered pans, and bake them in a moderate oven, not hot enough to burn them. If they should get scorched, scrape off with a knife, or grater, all the burnt parts, before you put the cakes away. You can, if you choose, cut out the dough with tins, in the shape of hearts, circles, ovals, &c. or you may bake it all in one, and cut it in squares when cold. If the mixture appears to be too thin, add, gradually, a little more sifted flour. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Lafayette Gingerbread |
Five eggs. Haifa pound of brown sugar. Half a pound of fresh butter. A pint of sugar-house molasses. A pound and a half of flour. Four table-spoonfuls of ginger. Two large sticks of cinnamon, ^ Three dozen grains of allspice, > powdered and sifted. Three dozen of cloves, j The juice and grated peel of two large lemons. Stir the butter and sugar to a cream. the eggs very well. Pour the molasses, at once, the butter and sugar. Add the ginger and spice, and all well together. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Put in the egg and |
alternately, stirring all the time. Stir the whole very hard, and put in the at the last. When the whole is mixed, it till very light. Butter an earthen pan, or a thick tin or iron one, and put the gingerbread in it. it in a moderate oven, an hour or more, according to its thickness. Take care that it does not burn. Or you may bake it in small cakes, on tins. Its lightness will be much improved by a small tea-spoonful of pearl-ash dissolved in a table-spoonful of milk, and stirred lightly in at the last. Too much pearl-ash will give it an unpleasant taste. If you use pearl-ash, you omit the lemon, as its taste will be entirely destroyed by the pearlash. You may substitute for the lemon, some raisins and w T ell floured, to prevent their sinking. is the finest of all gingerbread, but not be kept long, as in a few days it becomes very hard and stale. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | A Dover Cake |
Half a pint of milk. A small tea-spoonful of pearl-ash. One pound of sifted flour. One pound of powdered white sugar. Half a pound of butter. Six eggs. One glass of brandy. Half a glass of rose-water. One grated nutmeg. A tea-spoonful of powdered cinnamon. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Dissolve the pearl-ash in the |
Stir the sugar and butter to a cream, and add to it, gradually, the spice and liquor. the and stir them into the butter and sugar, alternately, with the flour. Add, gradually, the milk, and ihe whole very hard. Butter a large tin pan, and put in the mixture. it two hours or more in a moderate oven. If not thick, an hour or an hour and a half will be sufficient. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Crullers |
Half a pound of butter. Three quarters of a pound of powdered white sugar. Six eggs, or seven, if they are small. Two pounds of flour, sifted. A grated nutmeg. A tea-spoonful of powdered cinnamon. Cut the butter into the flour, add the sugar and spice, and tnix them well together. eggs, and pour them the pan of flour fcc. Add the rose-water, and mix the whole into a dough. If the eggs and rose-water are not found sufficient to wet it, add a very little cold water. Mix the dough very well with a knife. Spread some flour on your paste-board, take the dough out of the pan, and knead it very well. Cut it into small and separately. Put all the pieces together, and knead the whole in one lump. it out into a large sheet, about half an inch thick. Take a jagging-iron, or, if you have not one, a sharp knife; run it along the sheet, and cut the dough long narrow slips. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Dough Nuts |
Three pounds of sifted flour. A pound of powdered sugar. Three quarters of a pound of butter. Half a large tea-cup full of best brewer's yeast. A pint and a half of milk. A tea-spoonful of powdered cinnamon. A grated nutmeg. Cut up the butter in the flour. Add the spice, and rose-water. the and pour them into the From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Add the |
(half a tea-cup, or two wine-glasses full,) and stir in the milk by degrees, so as to make it a soft dough. it, and set it to rise. When quite light, cut it in diamonds with a jagging-iron, or a sharp knife, and fry them in lard. Grate loaf sugar over them when done. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Waffles |
Six eggs. A pint of milk. A quarter of a pound of butter. A pound and a half of flour, sifted. A tea-spoonful of powdered cinnamon. Warm the milk slightly. Cut up the butter in it, and it a the eggs well, and them into the butter and From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Soft Muffins |
Five eggs. A quart of milk. Two ounces of butter. A large tea-spoonful of salt. Two large table spoonfuls of brewer's yeast, or four of home-made Enough of sifted flour to make a stiff batter. Warm the milk and butter together, and add to them the Beat the eggs very and into the milk and butter. in the and lastly, sufficient to make a thick batter. Cover the mixture, and set it to rise, in a warm place, about three hours. it is quite light, grease your baking-iron, and your muffin rings. Set the rings on the iron, and pour the batter into them. Bake them a light brown. When you split them to put on the butter, do not cut them with a knife, but pull open with your hands. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Indian Batter Cakes |
A quart of sifted indian meal, ) j A handful of wheat flour, sifted, 5 mixea - Three egs, well beaten. Two table-spoonfuls of fresh brewer's yeast, or four of home-made A large tea-spoonful of salt. A quart of milk. Make the milk quite warm, and then put into it the yeast and stirring the eggs, and stir them into the mixture. Then, gradually, stir in the flour and indian meal. Cover the batter, and set it to rise four or five hours. Or if the weather is and you want the cakes for breakfast, you may mix the batter late the night before. Should you find it sour in the morning, dissolve a small tea-spoonful of pearl-ash in as much water as will cover it, and stir it into the batter, letting it sit afterwards at least half an hour. This will take off the acid. Grease your baking-iron, and pour on it a ladlefull of the batter. When brown on one side, turn the cake on the From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Flannel Cakes or Crumpets |
Two pounds of flour; sifted. Three table spoonfuls of the best brewer's or four and a half of home-made yeast. A pint of milk. Mix a tea-spoonful of salt with the flour, and set the pan before the Then warm the and it into the flour, so as to make a stiff batter. Beat the eggs very light, and the Add the eggs and yeast to the batter, and beat all well together. If it is too stiff, add a little more warm milk. Cover the pan closely, and set it to rise near the it, when quite light. Have your baking-iron hot. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Rolls |
Three pints of flour, sifted. Two tea-spoonfuls of salt. Four table-spoonfuls of the best brewer's yeast, or six of home-made A pint of luke-warm water. Half a pint more of warm and a little more flour to rmr in before the kneading. Mix the the flour, and make a deep hole in the middle. the warm water into the yeast, and pour it into the hole in the flour. it with a spoon just enough to make a thin batter, and sprinkle some flour over the top. the pan, and set it in a warm place for several hours. it is light, add half a pint more of lukewarm water; and make it, with a little more flour, into a dough. it very well for ten Then divide it into small pieces, and separately. Make them into round cakes or rolls. Cover them, and set them to rise about an hour and a half. Bake them, and when done, let them remain uft the oven, without the lid, for about ten minutes. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Apple Jel.ly |
Take the best pippin, or bell-flower apples. No others will make good jelly. Pare, core, and quarter them. Lay them on a brass or bell-metal kettle, and put to them as much only, as cover them, and as much lemon-peel as you choose. till they are soft, but not till they break. oft' the water through a cullender, and mash the apples with the back of a spoon. Put into a jelly bag, set a deep dish or pan under it, and squeeze out the juice. To every pint of juice, allow a pound of loafbroken up, and the juice of two lemons. Put the apple-juice, the sugar, and the lemon-juice, into the preserving kettle. it a quarter of an hour, skimming it immediately from the kettle, and pour it warm into your glasses, but not so hot as to break each glass with white paper dipped in brandy, and tie it down tight with another paper. Keep them in a cool place. Quince Jelly is made in the same manner, but do not pare them. Quarter them only. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Red Currant Jelxy |
Wash your currants, drain them, and pick them from the stalks. Mash them the back of a spoon. Put them in a jelly-bag, and squeeze it all the juice is pressed out. To every pint of juice, allow a pound of the best Put the juice and the sugar into kettle, and boil it fiteen minutes, skimming it all the while. it warm into your glasses, set it for m several hours in the sun, and when cold, tie it up with brandy paper. Jellies should never be allowed to get cold in the kettle. If boiled too long, they will lose their flavour, and become of a dark colour. Strawberry, raspberry, blackberry, and grape jelly may be made in the same manner, and the same proportion of loaf-sugar. Red currant jelly may also be made in a very simple manner, by putting the currants whole the kettle, with the sugar; allowing a pound of sugar to a pound of fifteen minutes, skimming them into a sieve, with a pan under it. Let them drain through the sieve into the pan, pressing them down with the back of a spoon. Take the jelly, while warm, out of the pan, and put it into your glasses. Tie it up brandy paper when cold. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Black Currant Jelly |
Pick the currants from the stalks, wash and drain Mash them soft with a spoon, put them in a bag, and squeeze out the juice. To pint of juice, allow three quarters of a pound of loaf-sugar. Put the juice and into a preserving and boil them about ten skimming them it immediately out of the kettle. Put it warm into your glasses. Tie it up brandy papers. The juice of black currants is so very thick, that it requires less sugar and less boiling than any other jelly. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Goos E R> E R U V |
Cut the gooseberries in be green) and in a jar closely covered. Set the jar in an oven, or pot tilled with boiling Keep the water boiling round the jar till the gooseberries are soft, out, mash them with a spoon, and put a bag to all the juice is squeezed out, measure to a pint of juice, a pound of Put the juice and sugar the preserving kettle, and boil them fifteen minutes, skimmins; them carefully. jelly warm into your glasses. Tie them up with brandy paper. Cranberry jelly is made in the same manner. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Peach Jelly |
Wipe the wool off your peaches, be free-stones, and not too ripe) and cut them in quarters. Crack the stones, and break the kernels Put the peaches and the kernels a covered jar, set them in boiling water, and let them boil till they are soft. Strain them through a jelly-bag, all the juice is squeezed out. a pound of loaf-sugar to a pint of juice. and juice a preserving and fifteen skimming carefully. Put the jelly warm into your glasses, and when tie them up with brandy paper. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Preserved Crab Apples |
Wash your the of your preserving kettle with grape-leaves. Put in the apples. Hang them over the with a very little water, and cover them closely. Do not them to boil, but let them simmer gently are yellow. Take them out, and spread them on a large dish to cool. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | Preserved Strawberries |
Weigh the strawberries after you have picked off the stems. To each pound of fruit allow a pound of loaf-sugar, which be powdered. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | Raspberry Jam |
a of sugar to a pound of Mash the raspberries, and put them with the sugar into your preserving it slowly for an hour, skimming it well. Tie it up with brandy paper. All jams are made in the same manner. From Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, 1828, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original. | |