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The 1918 Fanny Farmer Cookbook
Make same as Caramel Charlotte Russe, adding nuts before folding in cream.
7
3
Ginger Cream
1
1
/4 box gelatine or
Few grains salt
tablespoon
granulated gelatine
1
1
tablespoon wine
/2 tablespoon
brandy
1
1
/4 cup cold water
2
tablespoons ginger
syrup
cup milk
1
/4 cup Canton
ginger, cut in pieces
Yolks 2 eggs
/4 cup sugar
Whip from 21/2 cups
cream
1
Soak gelatine, and add to custard made of milk, eggs, sugar, and salt. Strain, chill in pan of
ice−water, add flavorings, and when it begins to thicken fold in whip from cream.
7
4
Orange Charlotte
1
1
/3 box gelatine or
1
cup sugar
1/3 tablespoons
granulated gelatine
3
tablespoons
lemon juice
1
cup orange juice
and pulp
1
1
/3 cup cold water
Whites 3 eggs
/3 cup boiling water
Whip from 2 cups
cream
Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice,
juice, and pulp. Chill in pan of ice−water; when quite thick, beat with wire spoon or whisk
orange
until
frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of
oranges, turn in mixture, smooth evenly, and chill.
Chapter XXV − COLD DESSERTS
493
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