[Modern cookery, in all its branches / By Eliza Acton].

  • Acton, Eliza, 1799-1859.
Date:
[1884?]
Catalogue details

Licence: Public Domain Mark

Credit: [Modern cookery, in all its branches / By Eliza Acton]. Source: Wellcome Collection.

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

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    flavoured syrup, which, after having been passed through a muslin strainer, may be stirred into the cream. Some cooks boil the cinnamon and the grated rind of a lemon with all the other in- gredients, but the cream has then to be pressed through a sieve after it is made, a process wdiich it is always desirable to* avoid. It may be flavoured with vanilla and maraschino, or with orange-blossoms at pleasure ; but is excellent made as above. Rich cream, 1 pint; sugar, 6 oz.; rind, 1 lemon; cinnamon, 1 drachm; flour, 4 teaspoonsful; juice, 2 lemons ; macaroons, 4 oz.; candied citron, 1 to 2 oz. TIPSY CAKE; OR BRANDY TRIFLE. The old-fashioned mode of preparing this dish was to soak a fight sponge or Savoy cake in as much good French brandy as it could absorb ; then, to stick it full of blanched almonds cut into whole-length spikes, and to pour a rich cold boiled custard round it. It is more usual now to pour white wine over the cake, or a mixture of wine and brandy; with this the juice of half a lemon is sometimes mixed Chantilly Basket. FILLED WITH WHIPPED CREAM AND FRESH STRAWBERRIES, Take a mould of any sort that will serve to form the basket on, yust dip the edge of some macaroons into melted barley sugar, and fasten them together with it; take it out of the mould, keep it in a dry place until wanted, then fill it high with whipped strawberry ^ream which has been drained on a sieve from the preceding day and stick very fine ripe strawberries over it. It should not be filled until ust before it is served.