Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- 1/4 pint of cream
- 1 pint of water
- 1/2 pint of white wine
- 1-1/2 pint of jelly
- 6 eggs
- 4 persons
- 1 large lemon
- one layer of jelly should remain 2 hours in a very cool place
Directions
(_A pretty Supper Dish_.)
1438. INGREDIENTS.--6 eggs, a few slices of citron, sugar to taste, 1/4 pint of cream, a layer of any kind of jam.
_Mode_.--Beat the whites and yolks of the eggs separately; then mix them and beat well again, adding a few thin slices of citron, the cream, and sufficient pounded sugar to sweeten it nicely. When the mixture is well beaten, put it into a buttered pan, and fry the same as a pancake; but it should be three times the thickness of an ordinary pancake. Cover it with jam, and garnish with slices of citron and holly-leaves. This dish is served cold.
_Time_.--About 10 minutes to fry the mixture.
_Average cost_, with the jam, 1s. 4d.
_Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.
JAUNEMANGE.
1439. INGREDIENTS.--1 oz. of isinglass, 1 pint of water, 1/2 pint of white wine, the rind and juice of 1 large lemon, sugar to taste, the yolks of 6 eggs.
_Mode_.--Put the isinglass, water, and lemon-rind into a saucepan, and boil gently until the former is dissolved; then add the strained lemon-juice, the wine, and sufficient white sugar to sweeten the whole nicely. Boil for 2 or 3 minutes, strain the mixture into a jug, and add the yolks of the eggs, which should be well beaten; place the jug in a saucepan of boiling water; keep stirring the mixture _one way_ until it thickens, _but do not allow it to boil_; then take it off the fire, and keep stirring until nearly cold. Pour it into a mould, omitting the sediment at the bottom of the jug, and let it remain until quite firm.
_Time_.--1/4 hour to boil the isinglass and water; about 10 minutes to stir the mixture in the jug.
_Average cost_, with the best isinglass, 2s. 9d.
_Sufficient_ to fill a quart mould. _Seasonable_ at any time.
JELLY MOULDED WITH FRESH FRUIT, or MACEDOINE DE FRUITS.
1440. INGREDIENTS.--Rather more than 1-1/2 pint of jelly, a few nice strawberries, or red or white currants, or raspberries, or any fresh fruit that may be in season.
_Mode_.--Have ready the above proportion of jelly, which must be very clear and rather sweet, the raw fruit requiring an additional quantity of sugar. Select ripe, nice-looking fruit; pick off the stalks, unless currants are used, when they are laid in the jelly as they come from the tree. Begin by putting a little jelly at the bottom of the mould, which must harden; then arrange the fruit round the sides of the mould, recollecting; that _it will be reversed when turned out;_ then pour in some more jelly to make the fruit adhere, and, when that layer is set, put another row of fruit and jelly until the mould is full. If convenient, put it in ice until required for table, then wring a cloth in boiling water, wrap it round the mould for a minute, and turn the jelly carefully out. Peaches, apricots, plums, apples, &c., are better for being boiled in a little clear syrup before they are laid in the jelly; strawberries, raspberries, grapes, cherries, and currants are put in raw. In winter, when fresh fruits are not obtainable, a very pretty jelly may be made with preserved fruits or brandy cherries: these, in a bright and clear jelly, have a very pretty effect; of course, unless the jelly be _very clear_, the beauty of the dish will be spoiled. It may be garnished with the same fruit as is laid in the jelly; for instance, an open jelly with strawberries might have, piled in the centre, a few of the same fruit prettily arranged, or a little whipped cream might be substituted for the fruit.
_Time_.--One layer of jelly should remain 2 hours in a very cool place, before another layer is added. _Average cost_, 2s. 6d.
_Sufficient_, with fruit, to fill a quart mould.
_Seasonable_, with fresh fruit, from June to October; with dried, at any time.