Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
| Laurel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts of jelly
- one ounce of isin- glass
- a pint of cream
- a stick of cinnamon till it has a nice flavour
- a pound of sugar
- a pint of water
- five bitter almonds pounded
- two laurel leaves
- four eggs
- one way till it thickens
- one part
- six china oranges
- three seville oranges
- one lemon
- ten minuteb^ then strain it into the moulds
- cinnamon
Directions
Take some stale Savoy biscuits or sponge cakes, steep them in white wine, to which you
TKIFLES, 171
mayj if you please^ add a glass of brandy. When the cakes are quite soaked^ put them into your trifle dish^ and on them put a lay^ of ratifia cakes^ each dipped into the wine in which the other cakes were steeped. On the cakes put a layer of either apricot^ strawberry, or raspberry, marmalade, rather thick, cover this with a rich custard, made as follows :
Boil half a pint of cream and a glass of milk with a stick of cinnamon till it has a nice flavour, sweeten to taste, and remember that you must make the cream too sweet, because, when the eggs are added, you cannot put more sugar. Boil also the thin rind of a lemon, or some grated lemon-peel, with the cream; or if you prefer the flavour of almonds, add either four or five bitter almonds pounded, or two laurel leaves, which has a very fine flavour. There exists a prejudice against the use of laurel leaves, but it is misplaced, as the moderate use never harms ; strain your cream when sufficiently flavoured — sometimes you may pound some sweet almonds, and when boiled, rub them through a tamis, but this depends on taste. Beat the yolks of four eggs with a little cream, put them into a basin, and hold it in your left
172 JELLIES.
hand ; take the boiling creaar in the other hand — ^for convenience) pat it in a jug — and pour it on the eggs quickly, then pour it back, and continue to pour it backwards and forwards as quickly as possible to mix without curdling; When nearly cold, put the custard again on the fire, stirring it one way till it thickens and nearly boils ; take it off at once, and continue stirring it till cool. When quite cold, put it on your firuit. If it boils, it will curdle, which spoils it. You should have it prepared and cold before you begin your trifle. Take some cream, whipped to a mousse, with what you please, and put on the trifle, prop it up, and garnish or not with nonpareil comfits.
calves' feet jelly.
Make a stock with some calves' feet, and strain off all the fat ; strain and let it get cold, then again skim it and wipe off any fat that is left with white paper. Put the jelly into a saucepan, with a pound of sugar, or less, according to the quantity of jelly. If you have two quarts of jelly, take sis lemons and peel them very thin. Squeeze the juice on the peel, then beat the whites of a dozen eggs, with the shells, and put
JELLIES. 173
them to the jelly stock. Put all on the fire, first adding the lemon-peel and juice^ whisk it all to- gether. When on the fire^ add a little dissolved isinglass ; let it hoil up a few minutes and strain it through your jelly-bag till clear, then add your wine or rum, and it will have a much finer flavour than if boiled, as is usual, and half the quantity will answer. Another advantage is, that you may make a variety in the flavour of the jelly by adding rum to one part, wine to another, and Cura9oa to another portion, so that you can vary the taste at will. Always add a little isinglass, because it makes it turn out better. Some like the flavour of cloves, but I think it better with?- out.
0EAN6E JELLY.
Rub the peel of six China oranges with half a pound of sugar; put three Seville oranges and three sweet oranges, or lemons are best, into a stewpan with a pint of water, one ounce of isin- glass, and boil all together till the isinglass is dissolved; then strain it into a basin with the juice of all the oranges and one lemon. If the oranges are too ripe, add the sugar that the oranges were rubbed on and a gkss of wine, stir
174 FBESESTBS.
it on the fire ten minuteB^ then strain it into the moulds. Lemon jelly is made in the same manner.