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The 1918 Fanny Farmer Cookbook
6
9
Banana Cantaloupe
/2 box gelatine or
1
2
2
/3 cup sugar
tablespoons
granulated gelatine
bananas,
mashed pulp
/2 cup cold water
tablespoon
lemon juice
Whites 2 eggs
Whip from 31/2
4
1
1
cups
1
/4 cup powdered
sugar
cream
/4 cup scalded
cream
3
1
2 lady fingers
Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and gradually
cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain
hot
into
a pan set in ice−water, add bananas and lemon juice, stir until it begins to thicken, then fold in
whip from cream. Line a melon mould with lady fingers trimmed to just fit sections of mould,
turn
in the mixture, spread evenly, and chill.
7
0
Chocolate Charlotte
1
1
/4 box gelatine or
1
1/2 squares
unsweetened
chocolate
tablespoon
granulated gelatine
3
tablespoons hot
water
2
/3 cup powdered
sugar
1
1
/4 cup cold water
Whip from 3 cups
cream
/3 cup scalded
cream
Chapter XXV − COLD DESSERTS
491
Page
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