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The 1918 Fanny Farmer Cookbook
Peel four bananas, mash, and rub through a sieve; add pulp and juice of two oranges, one
tablespoon lemon juice, one tablespoon Sherry wine, two−thirds cup powdered sugar, and one
and one−fourth tablespoons granulated gelatine dissolved in one−fourth cup boiling water.
Cool
in ice−water, stirring constantly, and fold in whip from two cups cream.
8
3
Ivory Cream
/4 tablespoon
granulated gelatine
3
4
tablespoons
powdered sugar
1
tablespoon cold
water
tablespoons
boiling water
2
3
tablespoons
Madeira wine
3
cups cream
Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a
bowl, set in pan of ice−water, and beat until mixture thickens slightly. Add to mixture whip
from
cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with
Sauterne Jelly.
8
4
Pudding à I’Adrea
2
1
cups thin cream
Whites 4 eggs
1/2 tablespoons
granulated gelatine
3
tablespoons
Sherry
2
tablespoons cold
water
1
1/2 tablespoons
Sauterne
/4 cup sugar
3
Sauterne jelly
mixture
Make one−half recipe for Sauterne Jelly , allowing one and one−half tablespoons granulated
gelatine. Color one−half green and one−half red. Fill sections of a fancy mould alternately
with
green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd
cherries cut in quarters.
Chapter XXV − COLD DESSERTS
496
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