 It must stand two or three inches thick; on that put a layer of raspberry jam, and cover the whole with a very high whip made the day before, of rich cream, the whites of two well-beaten eggs, sugar, lemon-peel, and raisin-wind, well beat with a whisk,...  Good Housekeeping Magazine - Page 3041900Full view - About this book
 | Maria Eliza Ketelby Rundell - Cookery - 1808 - 460 pages
...Trifle. Lay macaroons and ratafia-drops over the bottom of your dish, and pour in as much raisin-wine as they will suck up ; which, when they have done,...eggs than directed in the foregoing pages, and some rice-flour. It must stand two or three inches thick; on that put a layer of raspberry jam, and cover... | |
 | J A. Stewart - 1814 - 792 pages
...top of the blamange when taken out of the moulds. An excellent Trifle. , Lay macaroons and ratifia drops over the bottom of your dish, and pour in as...done, pour on them cold rich custard made with more egg than directed in the foregoing pages, and some rice flour. It must stand two or. three inches thick... | |
 | Maria Eliza Ketelby Rundell - Cookery - 1824 - 544 pages
...of the blamange when taken out of the moulds. An excellent Trifle. Lay macaroons and ratafia-drops over the bottom of your dish, and pour in as much...suck up ; which when they have done, pour on them gold rich custard made with more eggs than directed in the foregoing pages, and some rice-flour. It... | |
 | Maria Eliza Ketelby Rundell - Cooking, American - 1840 - 446 pages
...strain and pour it into moulds. Turn out next day. An excellent Trifle. Lay macaroons and ratafia-drops over the bottom of your dish, and pour in as much...eggs than directed in the foregoing pages, and some rich flour. It must stand two or three inches thick; on that put a layer of raspberry jam, and cover... | |
 | John Henry Walsh - Chores - 1856 - 888 pages
...TKIFLE.— Lay macaroons and ratafia drops over the bottom of ft dish, end pour In as much raisin-wine aa they will suck up; which, when they have done, pour on them cokl rich custard, made with plenty of eggs and some rice flour; it must stand two or three inches... | |
 | Family manual - 1859 - 304 pages
...excellent Trifle. LAY macaroons and ratifia-drops over the bottom of the dish, and pour in as mucn raisin wine as they will suck up , which when they have done, pour on them cold rich custard. It must stand two or three inches thick ; on that put a layer of raspberry jam, and cover the whole... | |
 | English cookery book - 1859 - 578 pages
...Trifle. — Lay macaroons and ratafia drops over the bottom of a dish, and pour in as much raisin-wine as they will suck up; which, when they have done, pour on them cold rich custard, made with plenty of eggs and some rice flour ; it must stand two or three inches thick. On that put a layer of... | |
 | Maria Eliza Rundell - Cooking - 1859 - 324 pages
...strain, and pour into moulds. Turn out next day. An excellent Trifle. — Lay macaroons and ratafia-drops over the bottom of your dish, and pour in as much raisin wine as they wiH suck up, which, when they have done, pour on them cold rich custard made with more eggs than directed... | |
 | John Smedley (of Lees Mill, Matlock, Derbyshire.) - 1859 - 524 pages
...Lay macaroons and ratafia-cakes over the bottom of your dish, and pour in as much brandy and sherry as they will suck up ; which when they have done, pour on them cold rich cream custard. It must stand two or three inches thick ; on that put a layer of raspberry jam, and... | |
 | John Smedley - Baths - 1864 - 510 pages
...Lay macaroons and ratafia-cakes over the bottom of your dish, and pour in as much, brandy and sherry as they will suck up ; which when they have done, pour on them cold rich cream custard. It must stand two or three inches thick ; on that put a layer of raspberry jam, and... | |
| |
