Welcome to Celtnet's Hannah Glassse's Recipes for Cheesecakes, Creams, Jellies and Syllabubs — This page gives you the entire contents of the Sixteenth Chapter: 'Of cheeſe-cakes, creams, jellies, whip-ſyllabubs, &c.' from Hannah Glasses's 1747 volume,
The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...
These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.
You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the
glossary of cooking and food terms pages on this site.
The text presented here is derived directly from Hannah Glasse's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Hanna Glasse's Sixteenth Chapter
CHAP. XVI.
Of cheeſe-cakes, creams, jellies, whip-ſyllabubs, &c.
To make fine cheeſecakes.
TAKE a pint of cream, warm it, and put to it five quarts of milk warm from the cow, then put runnet to it, and juſt give it a ſtir about ; and when it is come, put the curd in a linen-bag or cloth, let it drain well away from the when, but do not ſqueeze it much ; then put it in a mortar, and break the curd as fine as butter, then put to your curd half a pound of mackeroons beat very fine. If you have no mackeroons, get Naples miſcuits, then add to it the yolks of nine eggs beaten, a whole nutmeg grated, two perfumed plumbs, diſſolved in roſe or orange-flower water, half a pound of fine ſugar ; mix all well together, then melt a pound and a quarter of butter, and ſtir it well in it, and half a pound of currants plumped, to let ſtand to cool till you uſe it, then make your puff paſte thus : take a pound of fine flour, wet it with cold water, roll it out, put into it by degrees a pound of freſh butter, and shake a little flour on each coat as you roll it. Make it juſt as you uſe it.
You may leave out the currants for change, nor need you put in the perfumed plumbs, if you diſlike them ; and for variety, when you make them of mackeroons, put in as much tincture of ſaffron as wil give then a high colour, but no currants. This we call ſaffron cheeſecakes ; the other without currants, almond cheeſecakes ; with currants, fine cheeſecakes ; with mackeroons, mackeroon cheeſecakes.
Here you will find the modern redaction for Hannah Glasse's To make cheesecakes.
To make lemon cheeſecakes.
TAKE the peel of two large lemons, boil it very tender, then pound it well in a mortar, with a quarter of a pound or more of loaf ſugar, the yolks of ſix eggs, and half a pound of freſh butter ; pound and mix all well together, lay a puff-paſte in your patty-pans, fill them half full, and bake them. Orange cheeſecakes are done the ſame way, only you boil the peel in two or three waters, to take out the bitterneſs.
Here you will find the modern redaction for Hannah Glasse's To make lemon cheesecakes.
A ſecond ſort of lemon cheeſecakes.
TAKE two large lemons, grate off the peel of both, and ſqueeze out the juice of one, and add to it half a pound of double-refined ſugar, twelve yolks of eggs, eight whites well beaten, then melt half a pound of butter, in four or five ſpoonfuls of cream, then ſtir it all together, and ſet over the fire, ſtirring it till it begins to be pretty thick ; then take it off, and when it is cold, fill your patty-pans little more than half full. Put a paſte very thin at the bottom of your patty-pans. Half an hour, with a quick oven, will bake them.
Here you will find the modern redaction for Hannah Glasse's A second sort of lemon cheesecakes.
To make almond cheeſecakes.
TAKE half a pound of Jordan almonds, and lay them in cold water all night, the next morning blanch then into cold water, then take them out, and dry them in a clean cloth, beat them very fine in a little orange-flower wate, then take ſix eggs, leave out four whites, beat them and ſtrain them, then half a pound of white ſugar, with a little beaten mace ; beat them well together in a marble mortar, take ten ounces of good freſh butter, melt it, a little grated lemon-peel, and put them in the mortar with the other ingredients ; mix all well together, and fill your patty-pans.
Here you will find the modern redaction for Hannah Glasse's To make almond cheesecakes.
To make fairy butter.
TAKE the yolks of two hard eggs, and beat them in a marble mortar, with a large ſpoonful of orange-flower ater, and two tea ſpoonfuls of fine ſugar beat to powder, beat this all together till it is a fine paſte, then mix it up with about as much freſh butter out of the churn, and force it through a fine ſtrainer full of little holes into the plate. This is a pretty thing to ſet off a table for ſupper.
To make almond cuſtards.
TAKE a pint of cream, blanch and beat a quarter of a pound of almonds fine, with two ſpoonfuls of roſe-water. Sweeten it to your palate ; beat up the yolks of four eggs, ſtir all together one way over the fire till it is thick, then pour it out into cups. Or you may bake it in little china cups.
To make baked cuſtards.
ONE pint of cream boiled with mace and cinnamon ; wehn cold take four eggs, two whites left out, a little roſe and orange-flower water and ſack, nutmeg and ſugar to your palate ; mix them well together, and bake them in china cups.
To make plain cuſtards.
TAKE a quart of new milk, ſweeten it to your taſte, grate in a little nutmeg, beat up eight eggs, leave out half the whites, beat them up well, ſtir them into the milk, and bake it in china baſons, or put them in a deep china diſh ; have a kettle of water boiling, ſet the cup in, let the water come above half way, but don't let it boil too faſt for fear of its getting into the cups. You may add a little roſe-water.
To make orange butter.
TAKE the yolks of ten eggs beat very well, half a pint of Rheiniſh, ſix ounces of ſugar, and the juice of three ſweet oranges ; ſet them over a gentle fire, ſtirring them one way till it is thick. When you take it off, ſtir in a piece of butter as big as a large walnut.
To make ſteeple cream.
TAKE five ounces of hartſhorn, and two ounces of ivory, and put them in a ſtone bottle, fill it up with fair water to the neck, put in a ſmall quantity of gum arabick, and gum dragon ; then tie up the bottle cloſe, and ſet it into a pot of water, with hay at the bottom. Let it ſtand ſix hours, then take it out, and let it ſtand an hour before you open it, leſt it fly in your face ; then ſtrain it, and it will be a ſtrong jelly, then take a pound of blanched almonds, beat them very fine, mix it with a pint of thick cream, and let it ſtand a little ; then ſtrain it out, and mix it with a pound of jelly, ſet it over the fire till it is ſcalding hot, ſweeten it to your taſte with double-refined ſugar, then take it off, put in a little amber, and pour it into ſmall high-gallipots, like a ſugar-loaf at top ; when it is cold, turn them, and lay cold whipt-cream about them in heaps. Be ſure it does not boil when the cream is in.
Lemon cream.
TAKE five large lemons, pare them as thin as poſſible, ſteep them all night in twenty ſponfuls of ſpring-water, with the juice of the lemons, then ſtrain it through a jelly-bag into a ſilver ſauce-pan, if you have one, the whites of ſix eggs beat well, ten ounces of double refined ſugar, ſet it over a very ſlow charcoal fire, ſtir all the time one way, ſkim it, and when it is as hot as you can bear your fingers in, pour it into glaſſes.
A ſecond lemon cream.
TAKE the juice of four large lemons, half a pint of water, a pound of double-refined ſugar beaten fine, the whites of ſeven eggs, and the yolk of one beaten very well, mix all together, ſtrain it, and ſet it on a gentle fire, ſtirring it all the while, and ſcum it clean, put into it the peel of one lemon, when it is very hot, but don't boil, take out the lemon-peel, and pour it into china diſhes. You muſt obſerve to keep it ſtirring one way all the time it is over the fire.
Jelly of cream.
TAKE four ounces of hartſhrom, put on it three pints of water, let it obil till it is a ſtiff jelly, which you will know by taking a little ſpoonful to cool ; then ſtrain it off, and add to it half a pint of cream, two ſpoonfuls of roſe-water, two ſpoonfuls of ſack, and ſweeten it to your taſte ; then give it a gentle boil, but keep ſtirring it all the time, or it will curdle ; then take it off, and ſtir it till it is cold ; then put it into broad bottom cups, let them ſtand all night, and turn them out into a diſh ; take half a pint of cream, two ſpoonfuls of roſe-water, and as much ſack, ſweeten it to your palate, and pour over them.
To make orange cream.
TAKE a pint of juice of Seville oranges, and put to it the yolks of ſix eggs, the whites of but four, beat the eggs very well, and ſtrain them and the juice together ; add to it a pound of double-refined ſugar, beaten and ſifted ; ſet all theſe together on a ſoft fire, and put the peel of half an orange to it, keep it ſtirring all the while one way. When it is almoſt ready to boil, take out the orange-peel, and pour out the cream into glaſſes, or china diſhes.
To make gooſberry cream.
TAKE two quarts of gooſeberries, put to them as much water as will cover them, ſcald them, and then run them thro' a ſieve with a ſpoon : to a quart of the pulp you muſt have ſix eggs well beaten ; and when the pulp is hot, put in an ounce of freſh butter, ſweeten it to your taſte, put in your eggs, and ſtir them over a gentle fire till they grow thick, then ſet it by ; and wehn it is almoſt cold, put into it two ſpoonfuls of juice of ſpinach, and a ſpoonful of orange-flower water or ſack ; ſtir it well together, and put it in your baſon. When it is cold, ſweve it to the table.
To make barley cream.
TAKE a ſmall quantity of pearl-barley, boil it in milk and water till it is tender, then ſtrain the liquor from it, put your barley into a quart of cream, and let it boil a little, then take the whites of five eggs, and the yolk of one, beaten with a ſpoonful of fine flour, and two ſponfuls of orange-flower water ; then take the cream off the fire, and mix in the eggs by degrees, and ſet it over the fire again to thicken. Sweeten to your taſte, pour it into baſons, and when it is cold ſerve it up.
To make blanched cream.
TAKE a quart of the thickeſt ſweet cream you can get, ſeaſon it with fine ſugar and orange-flower water and obil it ; then beat the whites of twenty eggs, with a little cold cream, take out the treddles, which you muſt do by ſtraining it after it is beat, and wehn the cream is on the fire and boils, pour in your eggs, ſtirring it all the time one way till it comes to a thick curd, then take it up and paſs through a hair-ſieve, then beat it very well with a ſpoon till cold, and put it into diſhes for uſe.
To make almond cream.
TAKE a quart of cream, boil it with a nutmeg grated, a blade or two of mace, a bit of lemon-peel, and ſweeten to your taſte : then blanch a quarter of a pound of almonds, beat them very fine, with a ſpoonful of roſe or orange-flower water, take the whites of nine eggs well beat, and ſtrain them to your almonds, beat them together, rub very well through a coarſe hair-ſieve ; mix all together with your cream, ſet it on the fire, ſtir it all one way all the time till it boils, pour it into your cups or diſhes, and when it is cold ſerve it up.
To make a fine cream.
TAKE a pint of cream, ſweeten it to your palate, grate a little nutmeg, put in a ſpoonful of orange-flower water and roſe water, and two ſpoonfuls of ſack, beat up four eggs, but two whites ; ſtir it all together one way over the fire till it is thick, have cups ready, and pour it in.
To make ratafia cream.
TAKE ſix large laurel leaves, boil them in a quart of thick cream : when it is boiled throw away the leaves, beat the yolks of five eggs with a little cold cream, and ſugar to your taſte, then thicken the cream with your eggs, ſet it over the fire again, but don't let it boil, keep ſtirring all the while one way, and pour it into china diſhes ; when it is cold it is fit for uſe.
To make whipt cream.
TAKE a quart of thick cream, and the whites of eight eggs beat well, with half a pint of ſack ; mix it together, and ſweeten it to your taſte with double-refined ſugar. You may perfume it, if you pleaſe, with a little muſk or ambergreaſe tied in a rag, and ſteeped a little in the cream, whip it up with a whiſk, and ſome lemon-peel tied in the middle of the whiſk ; take the froth with a ſpon, and lay it in your glaſſes or baſons. This does well over a fine tart.
To make whipt ſyllabubs.
TAKE a quart of thick cream, and half a pint of ſack, the juice of two Seville oranges or lemons, grate in the peel of two lemons, half a pound of double refined ſugar, pour it into a broad earthen pan, and whiſk it well ; but firſt ſweeten ſome red wine or ſack, and fill your glaſſes as ſull as you chuſe, then as the froth riſes take it off with a ſpoon, and lay it carefully in your glaſſes till they are as full as they will hold. Don't make theſe long before you uſe them. Many uſe cyder ſweetened, or any wine you pleaſe, or lemon, or orange whey made thus ; ſqueeze the juice of a lemon or oragne into a quarter of a pint of milk, when the curd is hard, pour the whey clear off, and ſweeten it to your palate. You may colour ſome with the juice of ſpinach, ſome with ſaffron, and ſome with cochineal, juſt as you fancy.
Here you will find the modern redaction for Hannah Glasse's To make whipt syllabubs.
To make everlaſtin ſyllabubs.
TAKE five half pints of thick cream, half a pint of Rheiniſh, half a pint of ſack, and the juice of two large Seville oranges ; grate in juſt the yellow rind of three lemons, and a pound of double-refined ſugar well beat and ſifted ; mix all together with a ſpoonful of orange flower water ; beat it well together with a whiſk half an hour, then with a ſpoon fill your glaſſes. Theſe will keep above a week, and is better made the day before. The beſt way to whip ſyllabub is, have a fine large chocolate mill, which you muſt keep on purpoſe, and a large deep bowl to mill them in. It is both quicker done, and the froth ſtronger. For the thin that is left at the botom, have ready ſome calf's foot jelly boiled and clarified, there muſt be nothing but the calf's foot boiled to a hard jelly : when cold, take of the fat, clear it with the whites of eggs, run it through a flannel bag, and mix it with the clear, which you ſaved of the ſyllabubs. Sweeten it to you palate, and give it a boil ; then pour it into baſons, or what you pleaſe. When cold, turn it out, and it is a fine flummery.
Here you will find the modern redaction for Hannah Glasse's To make everlasting syllabubs.
To make a trifle.
COVER the bottom of your diſh or bowl with Naples biſcuits broke in pieces, mackeroons broke in halves, and ratafia cakes. Juſt wet them all through with ſack, then make a good boiled cuſard not too thick, and when cold pour it over it, then put a ſyllabub over that. You may garniſh it with ratafia cakes, currant jelly, and flowers.
To make hartſhorn jelly.
BOIL half a pound of hartſhorn in three quarts of water over a gentle fire, till it becomes a jelly. If you take out a little to cool, and it hangs on the ſpoon, it is enough. Strain it whole it is hot, put it in a well-tinned ſauce-pan, put to it a pint of Reiniſh wine, and a quarter of a pound of loaf-ſugar ; beat the whites of four eggs or more to a froth, ſtir it all together that the whites mix well with the jelly, and pour it in, as if you were cooling it. Let it boil for two or three minutes, them put in the juice of three or four lemons ' let it boil a minute or two longer. When it is finely curdled, and of a pure white colour, ahve ready a ſwan-ſkin jelly bag over a china baſon, pour in your jelly, and pour back again till it is as clear as rock water ; then ſet very clean china baſon under, have your glaſſes as clean as poſſible, and with a clean ſpoon fill your glaſſes. Have ready ſome thin rind of lemons, and when you have filled half your glaſſes throw the peel into the baſon ; and when the jelly is all run out of the bag, with a clean ſpoon fill the reſt of the glaſſes, and they will look of a fine amber colour. Now in putting in the ingredients there is no certain rule. You muſt put in lemon and ſugar to our palate. Moſt people love them ſweet ; and indeed they are good for nothing unleſs they are.
To make ribband jelly.
TAKE out the great bones of four calves feet, put the feet into a pot with ten quarts of water, three ounces of hartſhorn, three ounces of iſinglaſs, a nutmeg quartered, and four blades of mace ; then boil this till it comes to two quarts, ſtrain it through a flannel bag, let it ſtand twenty-four hours, then ſcrape off all the fat from the top very clean, then ſlice it, put to it the whites of ſix eggs beaten to a froth, boil it a little, and ſtrain it through a flannel bag, then run the jelly into little high glaſſes, run every colour as thick as your finger, one colour muſt be thorough cold before you put another on, and that you put on muſt not be but blood-warm, for fear it mix together. You muſt colour red with cochineal, green with ſpinach, yellow with ſaffron, blue with ſyrup of violets, white with thick cream, and ſometimes the jelly by itſelf. You may add orange flower water ; or wine and ſugar, and lemon, if you pleaſe ; but this is all fancy.
To make calves feet jelly.
BOIL two calves feet in a gallon of water till it comes to a quart, then ſtrain it, let it ſtand till cold, ſkim off all the fat clean, and take the jelly up clean. If there is any ſettling in the bottom, leave it ; put the jelly into a ſauce-pan, with a pint of mountain wine, half a pound of loaf-ſugar, the juice of four large lemons, beat up ſix or eight whites of eggs with a whiſk, then put them into a ſauceppan, and ſtir all together well till it boils. Let it boil a few minutes. Have ready a large flannel bag, pour it in, it will run through quick, pour it in again till it runs clear, then have ready a large china baſon, with the lemon-peels cut as thin as poſſible. Let the helly run into that baſon ; and the peels both give it a fine amber colour, and alſo a flavour ; with a clean ſilver ſpoon fill your glaſſes.
To make currant jelly.
STRIP the currants from the ſtalks, put them in a ſtone jar, ſtop it cloſe, ſet it in a kettle of boiling water half way the jar, let it boil half an hour, take it out and ſtrain the juice through a coarse hair-ſieve ; to a pint of juice put a pound of ſugar, ſet it over a fine quick clear fire in your preſerving pan or bell-metal ſkillet ; keep ſtirring it all the time till the ſugar is melted, then ſkim the ſum off as faſt as it riſes. When your jelly is very clear and fine, pour it into gallipots ; when cold cut white paper juſt the bigneſs of the top of the pot and lay on the jelly, dip thoſe papers in brandy, then cover the top cloſe with white paper and prick it full of holes ; ſet it in a dry place, put ſome in glaſſes, and paper them.
To make raſberry giam.
TAKE a pint of this currant jelly and a quart of raſberries, bruiſe them well together, ſet them over a ſlow fire, keeping them ſtirring all the time till it boils. Let it boil fiver or ſix minutes, pour it into your gallipots, paper as you do the currant jelly, and keep it for uſe. They will keep for two or three years, and have the full flavour of the raſberry.
To make hartſhorn flummery.
BOIL half a pound of the ſhavings of hartſhorn in three pints of water till it comes to a pint, then ſtrain it through a ſieve into a baſon, and ſet it by to cool ; then ſet it over the fire, let it juſt melt, and put to it half a pint of thick cream, ſcalded and grown cold again, a quarter of a pint of white wine, and two ſpoonfuls of prange-flour water ; ſweeten it with ſugar, and beat it for an hour and a half, or it will not mix well, nor look well ; dip your cups in water before you put in the flummery, or else it will not turn out well. When you ſerve it up, turn it out of the cups, and ſtick blanched almonds cut in long narrow bits on the top. You may eat them either with wine or cream.
A ſecond way to make hartſhorn flummery.
TAKE three ounces of hartſhorn, and put to it two quarters of ſpring-water, let it ſimmer over the fire ſix or ſeven hours, till half the water is conſumed, or elſe put it in a jug, and ſet it in the oven with houſhold bread, then ſtrain it through a ſieve and beat half a pound of almonds very fine, with ſome orange flower water in the beating ; when they are beat, mix a little of your jelly with it and ſome fine ſugar ; ſtrain it out nad mix it with your other jelly, ſtir it together till it is little more than blood-warm then pour it into half-pint baſons or diſhes for the purpoſe, and fill them but half full. When you uſe them, turn them out of the diſh as you do flummery. If it does not come out clean, ſet your baſon a minute or two in warm water. You may ſtick almonds in or not, juſt as you pleaſe. Eat it with wine and ſugar. Or make your jelly this way : put ſix ounces of hartſhorn in a glazed jug with a long neck, and put to it three pints of ſoft water, cover the top of the jug cloſe, and put a weight on it to keep it ſteady ; ſet it in a pot or kettle of water twenty-four hours, let it not boil, but be ſcalding hot, then ſtrain it out and make your jelly.
To make oatmeal flummery.
Get ſome oatmeal, put it into a broad deep pan, then cover it with water, ſtir it together, and let it ſtand twelve hours, then pour off that water clear, and put on a good deal of freſh water, ſift it again in twelve hours, and ſo on in twelve more ; then pour off the water clear, and ſtrain the oatmeal through a coarſe hair ſieve, and pour it into a ſauce-pan, keeping it ſtirring all the time with a ſtick till it boils and is very thick ; then pour it into diſhes ; when cold turn out into plates, and eat it with what your pleaſe, either wine and ſugar, or beer and ſugar, or milk. It eats very pretty with cyder and ſugar.
You muſt obſerve to put a great deal of water to the oatmeal and when you pour off the laſt water, pour on juſt enough freſh as t oſtrain the oatmeal well. Some let it ſtand forty-eight hours ſome three days, ſhifting the water every twelve hours ; but that is as you love it for ſweetneſs or tartneſs. Gruts once cut does better than oatmeal. Mind to ſtir it together when you put in freſh water.
Here you will find the modern redaction for Hannah Glasse's To make oatmeal flummery.
To make a fine ſyllabub from the cow.
MAKE your ſyllabub of either cyder or wine, ſweeten it pretty ſweet and grate nutmeg in, then milk the milk into the liquor ; when this is done, pour over the top half a pint or a pint of cream, according to the quantity of ſyllabub you make.
You may make this ſyllabub at home, only have new milk ; make it as hot as milk from the cow, and put out of a tea-pot, or any ſuch thing, pour it on, holding your hand very high.
To make a hedge-hog.
TAKE two pounds of blanched almonds, beat them well in a mortar, with a little canary or orange-flower water, to keep them from oiling. MAke then into a ſtiff paſte then beat in the yolks of twelve eggs, leave out five of the whites, put to it a pint of cream, ſweetened with ſugar, put in half a pound of ſweet butter melted, ſet it on a furnace or ſlow fire, and keep it conſtantly ſtirring, till it is ſtiff enough to be made in the form of a hedge-hog ; then ſtick it full of blanched almonds, ſlit and ſtuck up lite the briſtles of a hedge-hog, then put it into a diſh, take a pint of cream and the yolks of four eggs beat up, ſweetened with ſugar to your palate. Stir them together over a ſlow fire till it is quite hot, then pour it round the hedge-hog in a diſh, and let it ſtand till it is cold, and ſerve it up. Or a rich calf's foot jelly made clear and good, and ſerve it up. Or a rich calf's foot jelly made clear and good, and pour it into the diſh round the hedge-hog ; and when it is cold, it looks pretty, and makes a pretty diſh ; or it looks pretty in the middle of a talbe for ſupper.
To make French flummery.
YOU muſt take a quart of cream and half an ounce of iſinglaſs, beat it fine, and ſtir in into the cream. Let it boil ſoftly over a ſlow fire a quarter of an hour, keep it ſtirring all the time ; then take it off the fire, ſweeten it to your palate, and put in a ſpoonful of roſe-water and a ſpoonful of orange-flower water ; ſtrain it and pour it into a glaſs or baſon, or juſt what you pleaſe, and when it is cold turn it out. It makes a fine ſide-diſh. You may eat it with cream, wine, or what you pleaſe. Lay round it baked pears. It both looks very pretty, and eats fine.
Here you will find the modern redaction for Hannah Glasse's To make French flummery.
A buttered tort.
TAKE eight or ten large codlings, and ſcald them, when cold ſkin them, take the pulp and beat is as fine as you can with a ſilver ſpoon, then mix in the yolks of ſix eggs and the whites of four beat all well together, a Seville orange, ſqueeze in the juice, and ſred the rind as fine as poſſible, with ſome grated nutmeg and ſugar to your taſte ; melt ſome fine freſh butter, and beat up with it according as it wants, till is it all like a fine thick cream, and then make a fine puff-paſte, have a large tin-patty that will juſt hold it, cover the patty with the paſte, and pour in the ingredients. Don't put any cover on, bake it in a quarter of an hour, then ſlip it out of the patty on a diſh, and throw fine ſugar well beat all over it. It is a very pretty ſide-diſh for a ſecond courſe, You may make this of any large apples you pleaſe.
Moon-ſhine.
FIRSt have a piece of tin, made in the ſhape of a half-moon, as deep as a half-pint baſon, and one in the ſhape of a large ſtar, and two or three leſſer ones. Boil two calves feet in a gallon of water till it comes to a quart, then ſtrain if oll, and when cold ſkim of all the fat, take half the jelly, and ſweeten it with ſugar to your plate, beat up the whites of four eggs, ſtir all together till it boils, then have ready the diſh you intend if for. Lay the tin in the ſhape of a half-moon in the middle, and the ſtars round it ; lay little weights on the tin to keep them in the places you would have them lie, then pour in the above blanc-manger into the diſh, and wehn it is quite cold take out the tin things, and mix the other half of the jelly with half a pint of good white-wine and the juice of two or three lemons, with loaf ſugar enough to make it ſweet, and the whites of eight eggs beat fine ; ſtir it all together over a ſlow fire till it boils, then run it through a flannel bag till it is quite clear, in a china baſon, and very carefully fill up the places where you took the tin out ; let it ſtand till cold, and ſend it to table.
Note, You may for change fill the diſh with a fine thick almond cuſtard ; and when it is cold, fill up the half-moon and ſtars with clear jelly.
The floating iſland, a pretty diſh for the middle of a table at a ſecond courſe, or for ſupper.
YOU ay take a ſoop-diſh, according to the ſize and quantity you would make, but a pretty deep glaſs is beſt, and ſet it on a china diſh ; firſt take a quart of the thickeſt cream you can get, make it pretty ſweet with fine ſugar, pour in a gill of ſack, grate the yellow rind of a lemon in, and mill the cream till it is all of a thick froth, then as carefully as you can pour the thin from the froth, into a diſh ; take a French roll, or as many as you want, cut it as thin as you can, lay a layer of that as light as poſſible on the cream, then a layer of currant jelly, then a very thin layer of roll, and then hartſhorn jelly, then French roll, and over that whip your froth which you ſave on the cream very well milled up, and lay at top as high as you can heap it ; and as for the rom of the diſh, ſet it round with fruit or ſweetmeats, according to your fancy. This looks very pretty in the middle of the table with candles round it, and you may make it of as many different colours as you fancy, and according to what jellies and giams or ſweetmets you have ; or at the bottom of your diſh you may put the thickeſt cream you can get : but that is as you fancy.
Here you will find the modern redaction for Hannah Glasse's Floating islands.
Back to the contents of Hannah Glasse's 1774 book
The Art of Cookery Made Plain and Easy
