Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Water | 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
- 1 quart of strawberries
- a gill of water
- 10 yolks
- 12 apples
- two draw the pan on one side of the fire to finish the puffs
- one side of the fire to finish the puffs
- 2 strips of paste in the form of a cross on top
- 12 ozs
- 5 eggs added by degrees
- 1 lemon
- 6 eggs by degrees
- 4 ozs
- 2 ozs
- cloves
Directions
Almond Tart-
\ lb. ground sweet almonds, 10 yolks, a pinch each of ground cinnamon and ginger, \ lb. sugar, i pint of milk, and \ lb. Savoy finger biscuits. Beat the yolks and stir them over the fire until they thicken, then mix all the other ingredients, and put into pa&try-lined pans (one or more), and bake in a moderate oven. When baked, stick shredded Jordan almonds on the top.
Pare and core 12 apples, put them into a stewpan with a gill of water, \ lb. sugar, and the juice of a lemon. When sufficiently done, cut out ordinary tartlet cases, or a large-sized rather narrow oval dish, fill with the apple, and bake in a fairly hot oven. Boil down the liquor the apples were stewed in to a thin jelly, and when the tartlets ar6 baked, pour some of the syrup over them, then sift castor sugar on them, and place a dried cherry on the top of each tartlet.
Line a flat or shallow oval dish with puff paste cuttings rolled out thin, prepare some apple pulp by boiling apples in sugar or syrup, flavoured with cloves, and spread this about half an inch thick on the paste. Cut very thin strips of paste, twist them slightly, and lay them in cross-bars over the tart ; bake in a good sound oven. Prior to baking, blanch a few almonds, cut them in long strips, and place them on the top of the tart.
Roll out some puff paste into a thin sheet, cut it into strips about two inches by six. Spread these with jam or freshly stewed fruit ; wet the outer edges, roll up lengthwise rather loosely, and fry in boiling fat ; after a minute or two draw the pan on one side of the fire to finish the puffs, or they will brown too much ; drain them upon thin paper, etc.
There is no reason why the " Fanchonette," as used at dinner parties, should not make a good article for first-class shop-sale. The great majority of my readers know what a " fanchonette " is ; but in case a few do not, I will just remark that it is a tartlet baked with a little jam in the bottom, and a little stiff-cooked custard or cheese cake mixture over the jam. When baked, they
Apple Tartlets-
Apple Tart (Open).
Fried Puffs or Gannelons-
Fanchonettes*
THE BAKERS' GUIDE,
are masked for half an inch or more with meringue, and piped on the surface with some of the same material as decoration.; then dredged with pulverised sugar, and dried in the hot closet or very cool oven, as for spoon meringues. The best plan to adopt for shop work would be to make " fanchonette tops," and keep a stock of them in tin boxes, making from day to day what tartlets you require, and sticking the tops on with a little icing. The tops can be piped on to slips of foolscap paper, or tins previously greased and floured, so that they will slip off easily when baked and cool. The " fanchonette 99 will keep three or four days.
Scotch Cheese Cakes-
Line patty-pans with a short crust, fill with cheese cake mixture No. i ; place 2 strips of paste in the form of a cross on top of each ; bake in a warm oven.
Bice Cheese Cakes*
Cut out Short paste, line patty-pans ; next make the following mixture: Cream 12 ozs. butter, 12 ozs. castor sugar, 5 eggs added by degrees, a few drops of essence of lemon ; then take £ lb. ground rice, previously stewed in $ pint milk in a clean copper pan till quite stiff, and mix all together. Fill and bake in a moderate oven.
Strawberry Tartlets.
Cut out some sweet short paste, place in patty-pans, bake in a moderate oven, of a golden colour. Then put into a clean stewpan 1 lb. castor sugar, the juice of 1 lemon, and i pint water ; place this over a clear fire, let it simmer till a syrup ; have ready 1 quart of strawberries, place these into the syrup, simmer, not boil, for a few moments ; then put three or four of the strawberries into each shell, reduce the syrup a little, and place a spoonful over the fruit in each tart; colour syrup with carmine.
Banbury Cakes*
Cut out puff paste into flat oblong pieces, and put this mixture into them : Take 12 ozs. of butter, cream , add 12 ozs. sugar, 6 eggs by degrees, a little grated nutmeg, \\ lb. currants, 4 ozs. of finely chopped lemon peel, \ lb. flour, and 2 ozs. stale sponge cake grated very finely ; mix thoroughly, and fill ; make of an oblong shape, place close together on your paste slab, sugar over with fine sugar, ard bake in a moderate oven.
Digitized by