INGREDIENTS – 1–1/2 pint of jelly, 1/2 pint of cream, 1 glass of sherry, sugar to taste. of sugar, 2 oz. of lump sugar, 2 oz. It is larger, and is less succulent, but more acid: with a little artificial heat, the citron comes to as great perfection in England as in Spain and Italy. each when veal is in full season, but more expensive when it is scarce. Baking sheet number one went into the oven, and I tipped more flour into my bowl (lost track of quantities by this point), and I mixed in enough to bring the mixture together into a more dough-like consistency. of pulp allow the above proportion of sugar in lumps. Dip the lumps into water; put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon-peel, and stir it over a quick fire for about 20 minutes, or until the apples cease to stick to the bottom of the pan. 1485. The sweeter the meringues are made, the crisper will they be; but, if there is not sufficient sugar mixed with them, they will most likely be tough. I was about to start another attempt and thought I’d have a look at what Mrs Beeton said. 565g (1lb 4oz) Flour . of puff-paste No. 1423, allowing 8 eggs instead of 5 to the pint of milk. Send sifted sugar and a cut lemon to table with them. Average cost, 1s. Too much down is a sign of inferior quality. Mode.—Boil 1/2 lb. 1453. Time.—From 20 to 30 minutes to stew the apples. The excellence of this fashionable dish entirely depends on the proper whisking of the whites of the eggs, the manner of baking, and the expedition with which it is sent to table. of jam, 1 pint of custard No. Seasonable at any time. 1438. Put in some essence of vanilla, drop by drop, until the mixture is well flavoured; line some dariole-moulds with puff-paste, three-parts fill them with the batter, and bake in a good oven from 25 to 35 minutes. Average cost, 4s. Mode.—Procure a cake that is three or four days old,—either sponge, Savoy, or rice answering for the purpose of a tipsy cake. Mrs Beetons Baking Recipes . 4 eggs (free range or organic if you can afford it) 225g sugar caster. Should the milk dry away before the macaroni is sufficiently swelled, add a little more. By oiling the mould, the cream will have a much smoother appearance, and will turn out more easily than when merely dipped in cold water. Sweeten and flavour the cream with the lemon-juice and sherry; add the isinglass, which should be dissolved in a little water, and beat up the cream well. of sugar and 1/2 pint of water, and when tender, lift them carefully on to a dish. No Milk for your Tea? Sufficientfor 4 or 5 persons. Some of Mrs. Beeton’s recipes that appeared in Christmas at Hembry Castle. Take it off the fire; to this add the whites of the eggs, which should be previously beaten to a strong froth; stir all together, and put it into the rice border. Average cost, 1s. 1401. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c. Time.—From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire. Time.—About 2 minutes to poach the whites; 8 minutes to stir the custard. 1396. Let the sugar become firm by cooling; turn the oranges carefully out on a dish, and fill the centre with whipped cream, flavoured with any kind of liqueur, and sweetened with pounded sugar. Half a mould of blancmange and half a mould of jelly are frequently served in the same manner. Average cost, 2s. After the boiling water is poured on the sugar and lemon, it should stand covered for about 1/2 hour before the eggs are added to it, that the flavour of the rind may be extracted. Mode.—Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar, and 1 pint of the cream; stir these ingredients well together, pour them into a jug, and set this jug in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Sorry Isabella, but this just was not possible. 1459, only instead of doubling it over, leave it flat in the pan. of isinglass or gelatine, 2 quarts of water. Mode.—Boil the milk, cream, and isinglass together for 1/4 hour, or until the latter is melted, and strain it through a hair sieve into a basin. If convenient, put it in ice until required for table, then wring a cloth in boiling water, wrap it round the mould for a minute, and turn the jelly carefully out. INGREDIENTS – 1/2 pint of cream, 1/4 pint of sherry, half that quantity of brandy, the juice of 1/2 lemon, a little grated nutmeg, 3 oz. Average cost, with the cream and flavouring, 1s. 1394. The flavouring of the darioles may be varied by substituting lemon, cinnamon, or almonds, for the vanilla. Use an Egg! 1465. 1395, and flavoured with lemon, to cover the bottom of the dish; arrange the apples on this with a piece of butter placed in each, and in between them a few spoonfuls of apricot jam or marmalade; place the dish in the oven for 10 minutes, then sprinkle over the top sifted sugar; either brown it before the fire or with a salamander, and serve hot. Confectionary, Etc. Stir these ingredients over the fire until the mixture thickens; then take it off the fire, and let it cool a little. 1494. of loaf sugar, the shells and well-whisked whites of 5 eggs, and stir these ingredients together cold; set the saucepan on the fire, but do not stir the jelly after it begins to warm. Time.—10 minutes to boil the juice and water. Put plenty of good lard into a frying-pan, and drop a tablespoonful of the batter at a time into it, and fry the fritters a nice brown. Throw in a teacupful of cold water, boil for another 5 minutes, and keep the saucepan covered by the side of the fire for about 1/2 hour, but do not let it boil again. Mode.—Peel the apples, and, with a vegetable-cutter, push out the cores; boil them in the above proportion of sugar and water, without being too much done, and take care they do not break. Put the cream into a lined saucepan, with the sugar and lemon-rind, and let it remain by the side of the fire until the cream is well flavoured, when take out the lemon-rind. Forum . INGREDIENTS – 1 pint of cream, the yolks of 2 eggs, 1/4 lb. 1433. “‘I never,’ said the Cur, ‘take spirits; I always offer liqueurs to my guests but reserve the use of them, myself, to my old age, if it should please Providence to grant me that.’, “Finally, the charming Madame Rcamier took her leave, and told all her friends of the delicious omelet which she had seen and partaken of.”. of sweet almonds, 1 pint of rich custard. INGREDIENTS – 3/4 lb. Lightly grease 1-2 baking trays or line with baking paper. INGREDIENTS – 1/4 lb. Slip it carefully on to a very hot dish, or, what is a much safer method, put a dish on the omelet, and turn the pan quickly over. Average cost, 1s. The fruit is a long capsule, thick and fleshy. Therefore, with her blessing, I opted to recreate such recipe - with a bit of a Miss Windsor twist, of course! of pounded sugar, whipped cream the same as for trifle No. Sufficient,—1/2 lb. Mode.—Blanch and chop the almonds, and put them into a jug with the cream; in another jug put the sherry, lemon-rind, strained juice, and sufficient pounded sugar to sweeten the whole nicely. Put the water into a bowl, add the yeast and salt, and stir up well with the hand till dissolved, then turn it into the bay, and make up into rather a stiff dough; knead well, and leave to dry, cover over with a clean cloth, and set the pan of dough in a warm place to prove for at least 2 hours, then give it another good kneading and drying over, and leave it for another hour; turn out onto the board, divide into suitable-sized pieces, make into loaves, prove and bake.’. 6d. Serve them with the following sauce:—A glass of sherry mixed with the strained juice of a lemon, and sufficient white sugar to sweeten the whole nicely. Let it boil about 10 minutes after it rises to a head, then throw in a teacupful of cold water; let it boil 5 minutes longer, then take the saucepan off, cover it closely, and let it remain 1/2 hour near the fire. (See coloured plate T1.). Seasonable at any time. 6d. 1466. Sift the flour, salt, baking soda, baking powder, and ground ginger into a bowl. THE CITRON.—The citron belongs to the same species as the lemon, being considered only as a variety, the distinction between them not being very great. of isinglass. Serve very expeditiously on a very hot dish, and never cook it until it is just wanted. Time.—Altogether, 1/2 hour. Isabella Mary Beeton. INGREDIENTS – 6 oz. 5 Angebote ab 7,86 € The Best of Mrs Beeton's Household Tips. Comprising Information for the Mistress, Housekeeper, Cook, Kitchen-maid, Butler, Footman, Coachman, Valet, Upper and under house-maids, Lady’s-maid, Maid-of-all-work, Laundry-maid, Nurse and nurse-maid, Monthly, wet, and sick nurses, etc. Rather more than 1/2 oz. 1411, using, with the other ingredients, about 1/2 oz. 1442. Mode.—Put the milk into a basin with the flour, which should previously be rubbed to a smooth batter with a little cold milk; stir these ingredients together; add the well-whisked eggs, the rice, currants, sugar, and nutmeg. Omelets are sometimes served with gravy; but this should never be poured over them, but served in a tureen, as the liquid causes the omelet to become heavy and flat, instead of eating light and soft. of fresh butter 6 oz. Ingredients – 1 peck of flour, 2 ozs of compressed or distillery yeast, 1 1/2 ozs of salt, 3 quarts of water. of apples, 2 lbs. Average cost, with cream at 1s. Let the water be about 80 degrees Fahr., or blood-warm, so it feels neither hotter nor colder than the hand when placed in the water. 1428. INGREDIENTS – 1 oz. Put it in ice, or in a cool place, and, before turning it out, wrap a cloth round the mould for a minute or two, which has been wrung out in boiling water. Try your hand at baking a firm British family favourite with this vintage recipe from a classic household handbook. Seasonable in May and June. 1212, and line a mould with it as directed in recipe No. Seasonable from March to October, but may be had all the year. INGREDIENTS – 1/4 lb. Seasonable at any time. https://pleasepasstherecipe.com/2014/05/08/mrs-beetons-caramel-pudding Any fish, indeed, may be used with success.]. To insure this jelly being clear, the orange-and lemon-juice should be well strained, and the isinglass clarified, before they are added to the other ingredients, and, to heighten the colour, a few drops of prepared cochineal may be added. Follow me! Seasonable, with fresh fruit, from June to October; with dried, at any time. Seasonable at any time. Ascertain if the mixture is sweet enough, and put in plenty of sugar, or it will not be eatable; and in mixing the milk and gooseberries, add the former very gradually to these: serve in a glass dish, or in small glasses. 6d. Omit the brandy when the flavour is objected to. Forum . INGREDIENTS – 1–1/2 pint of orange jelly No. Ireland Recipes. INGREDIENTS – 1/2 lb. INGREDIENTS – 4 heaped tablespoonfuls of arrowroot, 1–1/2 pint of milk, 3 laurel-leaves or the rind of 1/2 lemon, sugar to taste. The jelly is then done, and may be poured into moulds which have been previously dipped in water, when it will turn out nicely for dessert or a side-dish; for the latter a little custard should be poured round, and it should be garnished with strips of citron or stuck with blanched almonds. Mode.—Make a thin cream of the flour and milk; then beat up the eggs, mix all together, and add a pinch of salt and a few grains of cayenne. Miss Windsor recreates Mrs Beeton's Tennis Cake recipe. Mode.—Put the flour into a basin, and pour over it sufficient boiling water to make it into a stiff paste, taking care to stir and beat it well, to prevent it getting lumpy. When desired extremely rich and good, cream should be substituted for the milk, and double the quantity of eggs used, to those mentioned, omitting the whites. Ginger is something I have tried to understand over the last few years. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. Time.—With 6 eggs, in a frying-pan 18 or 20 inches round, 4 to 6 minutes. In some counties, cider is substituted for the wine: when this is used, brandy must always be added. INGREDIENTS – Eggs, flour, milk; to every egg allow 1 oz. of white sugar, 1 large lemon, 1 oz. Mode.—Peel and cut the pears into any form that may be preferred, and steep them in cold water to prevent them turning black; put them into a saucepan with sufficient cold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish. Mode.—Beat the whites and yolks of the eggs separately; then mix them and beat well again, adding a few thin slices of citron, the cream, and sufficient pounded sugar to sweeten it nicely. INGREDIENTS – 2 oz. Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers, and put in a small wedge of bread or piece of wood, to keep them in shape. Boil the rice, with the milk, sugar, and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the centre; arrange the apples on it, warm the apricot jam, pour it over the whole, and serve hot. I have made several cakes from this recipe book and it is a valuable bible of time-tested English classics. This recipe is by Isabella Beeton, a popular 19th century author of articles and books on cooking and household management. of loaf sugar. I decided to try some Mrs Beeton recipes to start up my baking blog having had so many copies of various Mrs Beeton tomes over the years. of flour, 1/4 lb. Pare the pine with as little waste as possible, cut it into rather thin slices, and soak these slices in the above proportion of brandy or liqueur and pounded sugar for 4 hours; then make a batter the same as for apple fritters, substituting cream for the milk, and using a smaller quantity of flour; and, when this is ready, dip in the pieces of pine, and fry them in boiling lard from 5 to 8 minutes; turn them when sufficiently brown on one side, and, when done, drain them from the lard before the fire, dish them on a white d’oyley, strew over them sifted sugar, and serve quickly. Average cost, with the best isinglass, 2s. Sufficient to fill two 1–1/2-pint moulds. 1475. 1423; place the macaroni on a dish, and pour the custard over the hot macaroni; grate over it a little nutmeg, and, when cold, garnish the dish with slices of candied citron. (See coloured plate, V1.). of short crust No. INGREDIENTS – To every pint of cream allow 3 oz. Time.—About 2 hours to soak the cake. Mode.—Put the cream and milk into a saucepan, with sugar to sweeten, and the lemon-rind. It flowers early in the spring, and produces fruit in August. Knead very lightly to make the dough smooth and roll out ½-¾ in. 1395, 1/4 pint of cream, 2 dessertspoonfuls of pounded sugar, 2 tablespoonfuls of lemon-juice. 1413. 170g (6oz) Butter . Have ready a pan of boiling lard or clarified dripping; drop in the oranges, and fry them a delicate brown from 8 to 10 minutes. Use an Egg! To render the pancakes very light, the yolks and whites of the eggs should be beaten separately, and the whites added the last thing to the batter before frying. The jelly should be made of rather a dark colour, to contrast nicely with the cream. Time.—From 30 to 40 minutes to stew the apples. Add all the milk at once and mix lightly to a spongy dough. Mode.—Well whisk the eggs; put them into a basin, and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together. INGREDIENTS – 1 Seville orange, 1 tablespoonful of brandy, 1/4 lb. Have ready some apple marmalade, made by recipe No. INGREDIENTS – 3 oz. Sufficient to fill 1–1/2-pint mould. 1441. When cold, scoop out the middle, leaving a good thickness all round the sides, to prevent them breaking; take some of the scooped-out pieces, which should be trimmed into neat slices; lay them in the cake, and pour over sufficient raisin-wine, with the addition of a little brandy, if approved, to soak them well. for the pine. It is also well known that she was exceedingly charitable, and took a great interest in every benevolent work. You can also add optional chopped candied peel as my grandmother used to - it makes the cake moister. 1404. The fritters should be neatly dished on a white d’oyley, and pounded sugar sprinkled over them; and they should be well drained on a piece of blotting-paper before the fire previously to being dished. 1/2 hour to infuse the lemon-rind, about 10 minutes to stir the custard. Baking, Biscuit, Easy Recipe, Mrs Beeton, vintage baking, vintage recipe. of rice, 1 quart of milk, 3 oz. of white sugar, the juice of 2 lemons. Recipes . Make the butter hot in the frying-pan, and when it bubbles, pour in the omelet, and fry it over a gentle fire from 4 to 6 minutes. Stir this well, rub down any lumps that may be seen, and add the whites of the eggs, which have been previously well whisked; beat up the batter for a few minutes, and it is ready for use. Mode.—Pare and take out the cores of the apples, without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for 10 minutes; then put in the apples with the lemon-rind or cloves, whichever flavour may be preferred, and simmer gently until they are tender, taking care not to let them break. per pint, and the best isinglass, 2s. INGREDIENTS – 2 or 3 eggs, 2 oz. Mode.—Make a nice light batter with the above proportion of flour, butter, salt, eggs, and sufficient milk to make it the proper consistency; peel the oranges, remove as much of the white skin as possible, and divide each orange into eight pieces, without breaking the thin skin, unless it be to remove the pips; dip each piece of orange in the batter. Mode.—Peel the apples, halve them, and take out the cores; put them into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon-peel. of butter, 1/2 saltspoonful of salt, 2 eggs, milk, oranges, hot lard or clarified dripping. THICK APPLE JELLY OR MARMALADE, for Entremets or Dessert Dishes. The pulp of the bitter orange is not eaten raw. of gelatine. Isabella Mary Beeton. We receive them now in such large quantities from the West Indies, that at times they may be purchased at an exceedingly low rate: it would not, of course, be economical to use the pines which are grown in our English pineries for the purposes of fritters. A little lemon-juice added to the strawberry-juice improves the flavour of the jelly, if the fruit is very ripe; but it must be well strained before it is put to the other ingredients, or it will make the jelly muddy. Note.—In making the jelly, use for flavouring a very pale sherry, or the colour will be too dark to contrast nicely with the red jelly. of sweet almonds, 1/2 pint of custard. of butter. Return them to the oven until crisp. Mode.—Peel and core a dozen of the apples without dividing them, and stew them very gently in a lined saucepan with 1/2 lb. Mode.—Cut a slice of bread the same shape as the bottom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about 1–1/2 inch wide; dip the bread in clarified butter (or spread it with cold butter, if not wanted quite so rich); place the round piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould. Stand them upright all round the edge; carefully put them so closely together that the white of the egg connects them firmly, and place this case in the oven for about 5 minutes, just to dry the egg. Wring out a jelly-bag in hot water; fasten it on to a stand, or the back of a chair; place it near the fire with a basin underneath it, and run the jelly through it. Make the frying-pan hot, wipe it with a clean cloth, pour in sufficient batter to make a thin pancake, and fry it for about 5 minutes. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten; put this mixture into a jug, place this jug in boiling water, and stir it one way over the fire until it thickens; but on no account let it boil. Time.—From 5 to 8 minutes to fry the fritters. of rice, 1 quart of milk, the rind of 1/2 lemon, sugar to taste, the yolks of 4 eggs, the whites of 6, 1–1/2 oz. 1423. Seasonable at any time. 1487. Begin by putting a little jelly at the bottom of the mould, which must harden; then arrange the fruit round the sides of the mould, recollecting; that it will be reversed when turned out; then pour in some more jelly to make the fruit adhere, and, when that layer is set, put another row of fruit and jelly until the mould is full. of butter into a frying-pan, make it quite hot, and, as soon as it begins to bubble, whisk the eggs, &c. very briskly for a minute or two, and pour them into the pan; stir the omelet with a spoon one way until the mixture thickens and becomes firm, and when the whole is set, fold the edges over, so that the omelet assumes an oval form; and when it is nicely brown on one side, and quite firm, it is done. Clean the fish thoroughly and skin it. Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement. Substitutes for calf’s feet are now frequently used in making jellies, which lessen the expense and trouble in preparing this favourite dish; isinglass and gelatine being two of the principal materials employed; but, although they may look as nicely as jellies made from good stock, they are never so delicate, having very often an unpleasant flavour, somewhat resembling glue, particularly when made with gelatine. Mode.—Soak the sponge-cakes, which should be stale (on this account they should be cheaper), in a little raisin wine; arrange them on a deep glass dish in four layers, putting a layer of jam between each, and pour round them a pint of custard, made by recipe No. to 1s. Now whisk the whites of the eggs to a stiff froth or snow; mix them with the other preparation, and pour the whole into a souffl-dish, and put it instantly into the oven; bake it about 1/2 hour in a moderate oven; take it out, hold a salamander or hot shovel over the top, sprinkle sifted sugar over it, and send the souffl to table in the dish it was baked in, either with a napkin pinned round, or inclosed in a more ornamental dish. Time.—About 3/4 hour to swell the rice in the milk. This entremets may also be served cold, and makes a pretty supper-dish. When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes. 1454, 4 oranges, 1 pint of clarified syrup. It contains an enormous amount of information to help people live, in Isabella Beeton's own words, 'economically, tastefully and well'. of isinglass. Average cost, 9d. Average cost, with cream at 1s. INGREDIENTS – 3 heaped tablespoonfuls of potato-flour, rice-flour, arrowroot, or tapioca, 1 pint of milk, 5 eggs, a piece of butter the size of a walnut, sifted sugar to taste, 1/4 saltspoonful of salt flavouring. INGREDIENTS – 6 eggs, a few slices of citron, sugar to taste, 1/4 pint of cream, a layer of any kind of jam. INGREDIENTS – 2 cow-heels, 3 quarts of water. 1460. [Illustration: APPLE JELLY STUCK WITH ALMONDS.]. Mode.—Dissolve the isinglass in a little boiling water, add the lemon-juice, and strain this to the cream, putting in sufficient noyeau and sugar to flavour and sweeten the mixture nicely; whisk the cream well, put it into an oiled mould, and set the mould in ice or in a cool place; turn it out, and garnish the dish to taste. of isinglass. Time.—From 3/4 to 1 hour. cutter, brush with egg or milk, if desired, and bake in a hot oven (425°–450° F., Gas 7–8). Sufficient, with the slices of orange, to fill a quart mould. of sugar, 1/2 teaspoonful of minced lemon-peel. If the weather is very cold, 1 oz. SEVILLE ORANGE (Citrus vulgaris).—This variety, called also bitter orange, is of the same species as the sweet orange, and grows in great abundance on the banks of the Guadalquiver, in Andalusia, whence this fruit is chiefly obtained. Carrot Jam: How to use those old, tired carrots; Beverages. Time.—About 10 minutes. Take the cream off the fire, stir in the lemon-juice and isinglass, which should be melted, and whip well; fill a mould, place it in ice if at hand, and, when set, turn it out on a dish, and garnish as taste may dictate. INGREDIENTS – 1 oz. Mode.—Place the preserve at the bottom of a glass dish; put the milk into a lined saucepan, with the sugar, and make it boil. Now whisk the whites of the eggs to the firmest possible froth, for on this depends the excellence of the dish; stir them to the other ingredients, and add a few drops of essence of any flavouring that may be preferred; such as vanilla, lemon, orange, ginger, &c. &c. Pour the batter into a souffl-dish, put it immediately into the oven, and bake for about 1/2 hour; then take it out, put the dish into another more ornamental one, such as is made for the purpose; hold a salamander or hot shovel over the souffl, strew it with sifted sugar, and send it instantly to table. Time.—About 30 minutes to stew the apples very gently; about 3/4 hour to cook the rice. Have ready a white apple marmalade, made by recipe No.
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