Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 6 drops essence of lemon
- 4 pints of water
- a piece of stiff cardboard
- one inch in thickness
- 4 eggs
- four different designs
- 3 lbs
- 3 eggs
- two halves together
- 12 lbs
- 2 lbs
Directions
preserve, place together again, and cover the top with pink and
white icing. This may be ornamented in various ways according *
to taste : with pistachio, neat strips of jelly and bright dots of
an opposite colour ; or meringue mixture, which should be piped
upon the shapes, dust with fine sugar, and dry in the screen.
The following is another mode of ornamentation. When nearly
baked, take it out carefully and wash lightly with egg ; sprinkle
with chopped almonds and coarse sugar-crystals, and put it back
to finish baking ; when cold cut into shapes.
Genoese paste can also be used for the framework of gateaux, etc., flavoured with lemon or vanilla to taste. This very light mixture is very good for small moulds.
Marbled Genoese- Make a sheet of Genoese cake ; the next day shave off the upper skin or crust with a sharp knife. Presuming that the cake is one inch in thickness, cut it into strips about three inches in width ; split these, and sandwich them together with some dark jam ; now mask the top surface with some fondant icing, and, before it sets, marble it over the surface by veining, or drawing alternate coloured lines, and then drawing zigzag lines across with a wooden skewer, or preferably with a coarse steel tooth comb, as used by grainers, or a piece of stiff cardboard, cut in shape of comb. Now cut it into fingers of about an inch across. These will keep for a week, and will sell at a profit for id., although 2d. may well be charged.
Note. — J want to suggest or impart a new idea of ornamentation for this kind of work, and if you know how those very artistic marblings and stainings are put upon the edges of books, you will catch on quickly, for the principle of the work is analogous. First, a very soft, pliable icing, and quickly alternate lines of any number of colours ; and then a dexterous wrist, making short or long or eccentric sweeps with the steel comb, and these colours are intermingled, but as regular and beautiful as are the rays in a rainbow, or as vivid and bold as are the cloud tints cast at the beginning of a sunset:
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THE BAKERS' GUIDE. 191 FANCY GOODS, ETC. African Shoots and Fancy Shapes.
HALF-POUND butter, 1 lb. castor sugar, \\ lbs. flour, 4 eggs, 6 drops essence of lemon, enough milk to make them into middling firm dough. Cream the butter, sugar, and eggs as for cakes ; when creamed, add the other ingredients and mix lightly ; it will then be ready for forcing through the shoot, which should be furnished with three or four different designs or slides. Put one of these designs into the tube, put some of the mixture in, and then with the plug force it through in long strips upon the board ; change the design each time until the mixture is used up, and then cut the strips in lengths, and make them into various shapes, fingers, rings, crowns, Prince of Wales's feathers, etc. ; place these upon baking-tins, and bake in a hot oven. Do not work the mixture about after it is mixed* or it will become tough and difficult to force through the shoot.
3 lbs. flour, 1 J lb. sugar, \\ lb. butter, 3 eggs, volatile size of a bean, dissolved in milk, enough to make a firm dough. Mix same as for wine-biscuits. Fill up the walnut moulds, cut off the loose dough close to the beard or mould, knock them out, place upon tins flat side downwards, and bake in a good sound oven. When baked lightly, touch the flat side with white of egg, and stick two halves together.
Walnut and Oocoanut Cream Nuts.
Prepare a cream, i.e., fondant, by boiling to the ball or 2400 to 2450 Fahr. 12 lbs. of sugar with 2 lbs. glucose, in 4 pints of water, adding no cream of tartar. Boil in the usual manner to the degree given, then remove from the fire ; then turn it on your marble or slate ; add i oz. gum-arabic dissolved in as little water as possible. Now with your spatula work it backward and forward until it assumes a creamy appearance. When creamed enough place it by for use. When you need to use any take what you wish, dissolve it over heat in a suitable vessel, and turn it on your marble, or use from the kettle containing it,, as the case requires. You can colour, also flavour it as desired. Have ready the halves of English walnuts, skinned, also have your cream (white) just soft enough to handle or spread with a knife ; then take half a walnut, spread on it a little cream, and
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