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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With the advent of man being eradicated, it would be nice to preserve something good about these species, and trust me it's miniscule. I myself would like to create a database of tons of recipes, to which I would pass on to the little one's in my family, and where ever on this planet that i reside - I would like to bury these in a steel container - kind of like Bucket List on top of that mountain. Read more . Those greys can then attempt to make a sponge cake, custard, and top it with strawberries, then discover it's call a trifle, yeah. Ingredients:
* they didn't have the stoves we did, and thusly baking times are not provided, so i used the time for contemporary sponge cakes, go figure. |
for the whip |
1 pint of cream |
3 ounces of pounded sugar |
whites of 2 eggs |
1 small glass of sherry or raisin wine |
for the trifle |
1 pint of custard, made with 8 eggs to a pint of milk |
6 small sponge-cakes, or 6 slices of sponge-cake |
12 macaroons |
2 dozen ratafias (a sweet biscuit made of almond paste) |
2 ounces of sweet almonds |
grated rind of 1 lemon |
layer of raspberry or strawberry jam |
1/2 pint of sherry or sweet wine |
6 tablespoonfuls of brandy |
sponge cake (circa 1896 - the boston cooking-school cook book) |
ingredients |
yolks 6 eggs |
1 cup sugar |
1 tablespoon lemon juice |
grated rind one-half lemon |
whites 6 eggs |
1 cup flour |
1/4 teaspoon salt |
boiled custards (the book of household management (1861)) |
1 pint of milk |
5 eggs |
3 ounces of loaf sugar |
3 laurel-leaves, or the rind of 4 lemons, or a few drops of essence of vanilla |
1 tablespoonful of brandy |
Directions:
1. For the trifle
2. The whip to lay over the top of the trifle should be made the day before it is required for table, as the flavour is better, and it is much more solid than when prepared the same day.
3. Put into a large bowl the pounded sugar, the whites of the eggs, which should be beaten to a stiff froth, a glass of sherry or sweet wine, and the cream.
4. Whisk these ingredients well in a cool place, and take off the froth with a skimmer as fast as it rises, and put it on a sieve to drain; continue the whisking till there is sufficient of the whip, which must be put away in a cool place to drain.
5. The next day, place the sponge-cakes, macaroons, and ratafias at the bottom of a trifle-dish; pour over them 1/2 pint of sherry or sweet wine, mixed with 6 tablespoonfuls of brandy, and, should this proportion of wine not be found quite sufficient, add a little more, as the cakes should be well soaked.
6. Over the cakes put the grated lemon-rind, the sweet almonds, blanched and cut into strips, and a layer of raspberry or strawberry jam. Make a good custard, using 8 instead of 5 eggs to the pint of milk, and let this cool a little; then pour it over the cakes, etc.
7. The whip being made the day previously, and the trifle prepared, there remains nothing to do now but heap the whip lightly over the top: this should stand as high as possible, and it may be garnished with strips of bright currant jelly, crystallized sweetmeats, or flowers;
8. the small coloured comfits are sometimes used for the purpose of garnishing a trifle, but they are now considered rather old-fashioned.
9. Sufficient for 1 trifle.
10. Seasonable at any time.
11. Sponge Cake
12. Beat yolks until thick and lemon-colored, add sugar gradually, and continue beating, using Dover egg-beater.
13. Add lemon-juice, rind, and whites of eggs beaten until stiff and dry.
14. When whites are partially mixed with yolks, remove beater, and carefully cut and fold in flour mixed and sifted with salt.
15. Bake one hour in a slow oven, in an angel cake pan or deep narrow pan.
16. Genuine sponge cake contains no rising properties, but is made light by the quantity of air beaten into both yolks and whites of eggs, and the expansion of that air in baking.
17. It requires a slow oven. All so-called sponge cakes which have the addition of soda and cream of tartar or baking powder require same oven temperature as butter cakes. When failures are made in Sunshine and Angel Cake, they are usually traced to baking in too slow an oven, and removing from oven before thoroughly cooked.
18. Boiled Custards
19. Put the milk into a lined saucepan, with the sugar, and whichever of the above flavourings may be preferred (the lemon-rind flavours custards most deliciously), and let the milk steep by the side of the fire until it is well flavoured.
20. Bring it to the point of boiling, then strain it into a basin;
21. whisk the eggs well, and, when the milk has cooled a little, stir in the eggs, and strain this mixture into a jug.
22. Place this jug in a saucepan of boiling water over the fire; keep stirring the custard one way until it thickens; but on no account allow it to reach the boiling-point, as it will instantly curdle and be full of lumps.
23. Take it off the fire, stir in the brandy, and, when this is well mixed with the custard, pour it into glasses, which should be rather more than three-parts full;
24. grate a little nutmeg over the top, and the dish is ready for table.
25. To make custards look and eat better, ducks' eggs should be used, when obtainable; they add very much to the flavour and richness, and so many are not required as of the ordinary eggs, 4 ducks' eggs to the pint of milk making a delicious custard. When desired extremely rich and good, cream should be substituted for the milk, and double the quantity of eggs used, to those mentioned, omitting the whites.
26. Time. 1/2 hour to infuse the lemon-rind, about 10 minutes to stir the custard.
27. Sufficient to fill 8 custard-glasses.
28. Seasonable at any time.
29. url:
30. /books/bookofhouseholdmanagement/boiled_custards.php
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