 ... apple add three-quarters of a pound of loaf sugar, a quarter of an ounce of isinglass, the grated rind and strained juice of a lemon, and a wineglassful of rum. Boil in a skillet till in a rich jam, then rub through a fine wire sieve; rub the mould...  Dainty Dishes for Indian Tables ... - Page 3151881 - 448 pagesFull view - About this book
 | Cre-Fydd - Cooking - 1864 - 516 pages
...then rub through a fine wire sieve; rub the mould slightly with salad oil, or with dissolved fresh butter; press in the apple, smooth over the bottom with a knife, and let it stand in a cold place, or on ice, till quite firm. Turn out carefully, and serve, with custard made as directed... | |
 | Cre-Fydd - Cooking, British - 1874 - 544 pages
...then rub through a fine wire sieve ; rub the mould slightly with salad oil, or with dissolved fresh butter ; press in the apple, smooth over the bottom with a knife, and let it stand in a cold place, or on ice, till quite firm. Turn out carefully, and serve, with custard made as directed... | |
 | Henry Southgate - Cookbooks - 1875 - 574 pages
...about twenty minutes ; pour it into a pretty mould, and stir in a pint of fine fresh fruit ; put it in a cool place, or on ice, till quite firm. Turn out carefully, and serve, with or without Devonshire or other cream round as a garnish. NOTE. — If red currant juice be used, then... | |
 | Henry Southgate - Cookbooks - 1875 - 604 pages
...juice be used, then let the whole fruit be either red currants, red cherries, or raspberries. Put it in a cool place, or on ice, till quite firm. Turn out carefully, and garnish the dish with Devonshire cream, or strain the juice of 2 lemons into \ a pint of thick cream,... | |
 | Lucy Jones - 1877 - 186 pages
...about twenty minutes ; pour it into a pretty mould, and stir in a pint of fine fresh fruit. Put it in a cool place, or on ice, till quite firm. Turn out carefully, and serve with Devonshire cream or custard. French Apple Pudding. Stew some apples and pulp them through a sieve.... | |
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